Sentences with phrase «on thickness of the fillets»
Turn and cook until the salmon flakes easily when pierced with a fork but is still pink at the center, 3 minutes longer, depending on the thickness of the fillet.
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Bake in a 350 oven 15 minutes for shrimp and 20 - 25 minutes for salmon (depending on thickness of the fillets)
This will take about 4 - 5 minutes (depending on the thickness of the fillet).
Once done, put the fillets in the oven right under your broiler for 3 to 8 minutes or longer if needed, depending on the thickness of your fillets.
Depending on thickness of fillets, cook for 2 - 3 minutes on each side.
Bake for 15 to 20 minutes, depending on the thickness of the fillets.
The time will vary depending on thickness of the fillets.
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 exact cooking time will depend on the thickness of the fillets.)
Heat until smoking, then place salmon skin side down on pan and sear for 4 - 5 minutes depending on thickness of fillet.
Broil the salmon at least 6 inches from the heat element to an internal temperature of 145 °F - about 10 minutes depending on the thickness of your fillets.
Cover and do not open for 8 - 10 minutes, depending on the thickness of the fillet.
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!).
Not exact matches
Bake the salmon for 22 to 28 minutes, depending on the thickness of the salmon fillet.
Just be sure to adjust cooking times and temperature to the thickness of the fillets as flounder tends to be on the thinner side.
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.