Sentences with phrase «of thickness of the fish»

On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish.

Not exact matches

(Note: Cooking time may vary for thickness of the fish.

Timing will vary according to thickness of fish.

Finish cooking for another 2 or 3 minutes depending on the thickness of the fish.

* Please note cooking times will vary depending on the thickness of each cut of fish; please watch closely to prevent burning.

Cook fish in oven until opaque in center, 10 - 20 minutes, depending on thickness of fish.

Sear the fish until just cooked through, about 3 - 5 minutes depending on the thickness of your fish.

A recipe is barely needed but here's what I did — this method will work for other types of fish too, just adjust your cooking time to the thickness of the fish.

Maybe 10 minutes total cooking time, depending on the thickness of the fish.

I love white fish, and so this was a great cod recipe — I sauteed two thicker pieces in the oil on both sides before simmering with the olives, tomatoes, and seasoning for about 6 - 8 min total (b / c of thickness).

Grill for 4 to 5 minutes, depending on the thickness of the fish.

Bake until medium rare, still pink inside, about 4 - 6 minutes, depending on thickness of fish.

Baking time varies with the thickness of the fish.

Cooked for about 10 min at 450 - but opened the door to check the fish a couple of times as to not overcook - so think a more realistic cook time would be maybe 8 - 10 min depending on thickness if you go this route.

Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.

Cook the fillets about five minutes on the first side (watch the sides and you'll see them go from transparent to opaque halfway up the fish), then flip and cook another 3 - 5 minutes (depending on the thickness of the fillets) or until the mahi - mahi is completely opaque, but not dry.

The basic guideline for grilling fish is 10 minutes per side per inch of thickness.

Set steamer over pot, cover, and steam until fish is just cooked through, 12 - 18 minutes, depending on thickness of fish.

Fish should be cooked about 10 minutes for every inch of thickness.

Rule of thumb: fish should cook 10 minutes for every inch of thickness.

The lack of many kinds of data — high - resolution topography and bathymetry along the coasts; measurements of ice cover and thickness; distributions in space and time of the region's fish, birds, and marine mammals — is another.

And be sure to adjust the cooking time according to the thickness of fish — a 1 1/2 - inch fillet takes 20 minutes to bake in a preheated oven.

* Please note cooking times will vary depending on the thickness of each cut of fish; please watch closely to prevent burning.

Bake for 10 - 12 mins, depending on the thickness of the fillets and desired how well done you would like your fish (be sure not to overcook it!).

Place the parchment - wrapped fish on a baking sheet (in case any moisture leaks out of the parchment paper as it cooks), and bake at a preheated 400F oven for 10 - 13 minutes, depending on the thickness of the fish, until it is cooked and flakes easily.

Bake until the fish is opaque throughout, 15 to 18 minutes, depending on thickness of the fish.

* Please note cooking times will vary depending on the thickness of each cut of fish; please watch closely to prevent burning or under cooking.

When it is hot, cook the cod strips for five minutes a side depending on thickness of the fish, or until the top and bottom are nice and browned and the fish is cooked throughout.

Place the fillets skin side down on a lightly oiled baking sheet and roast in the oven until cooked (they should flake easily with a fork and be opaque), about 12 — 15 minutes depending on the thickness of the fish.

Steaming time depends on the type of fish you use and the thickness.

Broil 4 to 5 inches from heat for 4 to 6 minutes per 1 / 2 - inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through broiling.

Grill for 4 to 6 minutes per 1 / 2 - inch thickness of fish or until fish flakes easily when tested with a fork, turning once halfway through grilling.

Grab a ruler and measure the thickness of the fillet at its fattest point and bake the fish for 10 minutes per inch thickness until it is no longer translucent and flakes easily with a fork.

• Pre trek briefing • Pickup from your hotel in the morning • Transportation to the start of the trail (Lares - Pascana) • English speaking professional guide • Igloo tents - 2 persons in each 4 - person capacity tent with plenty of space for your backpacks • Double thickness foam mattress • Hot water every morning and evening for washing purposes (while hiking) • Accommodations: 2 nights camping, 1 night hotel • Cook and Cooking equipment • Meals (03B, 03 L, 03 D)- food includes pancakes, omelets, soups, fresh fruit, avocado, pasta, chicken, fish, meat, rice, all rich in carbohydrates and suitable for trekking, hot drinks including coca leaf tea which is excellent for the altitude • We supply boiled water to fill in your water bottle all the time, if requested with enough time ahead (while hiking) • Teatime the first two days (tea, coffee, biscuits, popcorn) • Horses days 1 - 3 (for equipment and personal items) including horsemen • Dining tent with camp tables and chairs • Kitchen tent • Accommodation for our crew • First aid kit including emergency oxygen bottle • Bus from Machu Picchu ruins up and down to the village of Aguas Calientes • Machu Picchu entrance fee • Train ticket (Backpackers service) from Aguas Calientes to Cusco • Transfer from the train station to your hotel.