1
pound fish fillets, such as perch, catfish or walleye pike, any small bones removed, flesh cut into 1 - inch pieces
3/4 to 1
pound fish fillets (thinner fillets such as dover sole, flounder or tilapia) 1 egg 1/2 to 3/4 cup flour of your choice (white rice flour, almond flour etc) Sea salt and pepper 1 - 2 tablespoons oil (butter or coconut oil)
Not exact matches
I looked at our small pile of
fish fillets, and figured that my uncle had just paid about $ 30 a
pound for lake trout
fillets.
2 to 4
pound fish (snapper or grouper), cleaned, and
filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks, white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and pepper to taste Garnish: 2 cups crisp croutons
Fillet blocks, which are normally 16.5
pounds, are sawed into pieces and used to make a variety of breaded and battered products such as
fish sticks.
2
pounds mixed fresh
fish fillets such as snapper, cod, sea bass, swordfish, tile
fish, and halibut, cut into large pieces
4 large slices white sandwich bread, torn into 1 - inch pieces 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, minced 1 small shallot, minced (about 2 tablespoons) 1/4 cup plus 5 tablespoons all - purpose flour 2 large eggs 3 tablespoons mayonnaise 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper (optional) 1 1/4
pounds skinless cod, haddock or other thick white
fish fillet (1 to 1 1/2 inches thick), cut into 4 pieces Cooking spray Lemon wedges
1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons
fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2
pounds snapper (or catfish or trout)
fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2
pound fresh spinach, stems removed
Dany instructed the captain about the
fish, and soon 33 -
pounds of clean
fillets were delivered to Dany's new restaurant, Santo Vino.
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade
fish stock 1 - 2 dried chipotle pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2
pounds skinless salmon
fillets, cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black pepper to taste
* 1 1/4
pounds boneless, skinless
fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper instead)
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups
fish stock 1 lb potatoes, peeled and cut into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2
pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white
fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut into 1 1/2 inch
fillets (about 5 pieces) 1/2
pound mussels, scrubbed * 1/2
pound cockles or small hard - shelled clams, scrubbed *
2 white
fish fillets (such as tilapia or cod) ~ 1
pound 1 egg, beaten 1 1/4 cups panko heaping 1/4 tsp onion powder heaping 1/4 tsp garlic powder heaping 1/4 tsp paprika salt and freshly ground pepper 1 Tbsp vegetable oil
Depending on the size of the
fillets, most
fish will be properly smoked and cooked in four to six hours or when the
fish reaches an internal temperature of 140 degrees F. Larger pieces weighing between three and four
pounds will need to smoke for up to eight hours.
1 cup coconut milk 1 salmon
fillet, weighing about 1 1/4 -1 1/2
pounds 3 tablespoons
fish sauce 2 kaffir lime leaves 2 limes 3 - 4 bird's eye chilies (more or less depending on your heat tolerance)
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.
While whole
fish is frequently cheaper by the
pound, you'll typically need to buy one
pound per person, but only one - fourth to one - half
pound per person if you're buying
fillets.