Sentences with phrase «over fillets»

With that in mind, it's easy to see that feeding three people with a whole fish costing $ 5 per pound doesn't offer a cost savings over fillets costing $ 10 per pound.

Drizzle the second half of the Montmorency tart cherry - honey mixture over fillets and bake for an additional 2 - 3 minutes, until slightly golden at the edges.

After turning over, squeeze lime juice over the fillets and continue cooking.

Combine sugar, syrup, soy sauce, mustard, and black pepper; pour sugar mixture over fillets.

Pour marinade over fillets and seal container.

Fold the ends of the aluminum foil over the fillets so that it completely wraps the fish.

Tilt skillet and spoon foaming butter over fillets for another minute.

After turning over, squeeze lime juice over the fillets and continue cooking.

Pour any remaining sauce over the fillets.

Spoon hoisin mixture over fillets, dividing equally.

With your fingers, drop the bowl ingredients over the fillets and serve immediately.

glaze over each fillet.

After salmon broils for 5 minutes, brush maple orange juice over each fillet and top with crushed pecans.

Fold long foil overhang over fillet to opposite edge of foil, pressing foil onto fillet.

I did not serve it that way, but did pour a healthy amount over each fillet.

Finely grate zest from a lemon half over each fillet as soon as you remove fish from the oven.

Then spoon the marinade evenly over each fillet.

Sprinkle 1/2 the sugar mixture over the fillet, 1/2 of the herb mixture, the rest of the sugar mixture, and the rest of the herb mixture.

Spread 1 tablespoon pesto over fillet; top with 1/4 cup carrot and 1/4 cup zucchini.

Spoon some salsa over each fillet, sprinkle with chopped onion (or ramps) and serve right away.

Not exact matches

To provide that, Reed's employees start filleting fresh fish from all over the world at 10 p.m. the previous night.

Salsa Verde Over Tilapia Fillets: Ready in a jiffy.

Place a fillet on top and spoon a bit more broth over the top.

The pan drippings can be drizzled over the top of the fillets for extra flavor.

If you don't have a center - cut fillet or want to simplify the preparation, leave the fillet whole, spread the mayonnaise over it, top with the breadcrumb mixture and bake.

350g left over roast chicken meat (or 350g chicken tenderloins, canned or fresh firm fish fillets, tofu, or 3 eggs)

Throw the topping ingredients into a blender / mini - chopper / food processor, then spread the resulting goo over your fish fillets before baking for 20 minutes.

Once the sauce was reduced to a rich, thick liquid, it was poured over the fish fillets, a pretty sight with a small sprinkling of chopped parsley.

Pour thin sauce over fish fillets.

Pour the mixture over the fish and turn the mackerel fillets to coat.

Preheat a skillet just large enough to fit the fillets over medium - high heat.

Sautéing thick, fresh salmon fillets coated in sugar puts my favorite fish over the top.

Pour over the Salmon Fillets in a ziplock bag, or in a shallow baking dish and let sit while you start the rice.

I usually sprinkle each seasoning lightly over the tops of each fillet.

Put pieces of butter over each entire fillet, 1 to 2 tablespoons.

Mix and then sprinkle over fish fillets, rub to coat evenly.

One fillet will feed the two of us, sometimes with a little left over.

Evenly distribute the sugar - spice mixture over the top of the fillets.

The fillets will cook from the bottom up so that the flesh stays moist while the skin gets so crisp that it crackles; if the skin becomes crisp before the top of the fish finishes cooking (it should look just opaque), flip it over and cook very briefly to finish.

Once the salmon is cooked, place a fillet on top of the salad and drizzle over any remaining juices from the foil packets.

Arrange fillets on baking sheet and spoon half of the sauce evenly over the tops.

Pour sauce over salmon fillets, trying to keep as much on top on the fillets as possible.

Place the fish fillets in a shallow bowl and pour the marinade over them.

Brush the meat side of the fillet with vegetable oil using a pastry brush, and grill it over hot coals, meat side down, until it is slightly browned about 3 to 4 minutes).

Second, sear the fillet, meat side down, over hot

Remove the fillet and flip the fish over.

Brush the grill with vegetable oil and grill the fillets over medium - hot flames for 4 to 5 minutes, turning once.

Lay fish fillet in the middle third of each piece, then scatter the asparagus, mushrooms, and ginger over each.

While the sauce and salsa are getting yummy, brush a little olive oil on a couple (2 or 3) of tilapia or cod fillets and then grill over medium heat for a few minutes on each side (it's done when it flakes easily).

Flipped them over one more time and poured about a tablespoon of maple syrup down the length of each fillet after sprinkling with ground black pepper.