Enjoy the traditional favourite of eggs, bacon and tomatoes, or tantalise your tastebuds with something more exotic such as thinly
sliced fillet steak on a bed of spinach, served with creamy lemon sauce and a croissant.
Next,
slice the fillet (perpendicular to the midline) in 2 - inch segments, cutting completely through the skin.
Slice the fillets into large chunks and season with garlic powder, cumin, chili powder, cayenne, cinnamon, and the juice of a lime.
Not exact matches
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
Fish: 1 cup flour 1 teaspoon garlic powder Salt and pepper 4 large eggs 1 lemon, zested and
sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia
fillets Sauce: 6 tablespoon butter 1/4 cup white wine Wondra flour, to thicken
1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon
fillet (about 1 lb / 500 g total), preferably wild
Sliced green onions and chile flakes for sprinkling
Fusion Tech Meat Slicers produce a perfect
slice thickness for
slicing and cutting into strips fresh and boneless meat, as well as liver, poultry, fish
fillets, and certain fruits and vegetables.
The pink
fillets are served atop butter lettuce, dill, cucumber, and radish
slices drizzled in homemade lemon - garlic vinaigrette.
2 anchovy
fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly
sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast,
sliced
2 — 8 oz salmon
fillets Shredded Cabbage 8 — 6 inch Corn or Flour tortillas Corn and Black Bean Salsa (recipe below)
Sliced Lime White Sauce (recipe below)
Final arrangement: Peel the orange and
slice it into
fillets make sure to get rid of all membrane.
1 pound large shrimp, peeled and deveined, or 2 chicken boneless, skinless
fillets sliced into strips
When
slicing into
fillet, feel with fingers for a bone or two usually attached on the two sides of the
slices, remove the bone and discard.
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat - leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut
fillets (about 6 oz each and 1 1/2» thick), skinned 1/2 lb new potatoes, very thinly
sliced 1/2 sm red onion,
sliced 1 lemon, cut into 4 wedges 1.
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
Slice the meat into
fillet pieces.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups),
slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly
slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon
fillet — place fresh salmon in an inch or so of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart into bowl containing the onion mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1 teaspoon salt & 1/2 teaspoon pepper / Measure 6 oz.
cauliflower, fish, garlic, maple syrup, orange, parsley, potato, salmon, salt, sweet potato, garlic powder,
fillets, sauce, potatoes, pepper, sweet potatoes, syrup, zest, juice, oranges, orange
slices
4 x chicken mini
fillets, minced 2 x sundried tomatoes 2 tsp red pesto (contains pecorino and grana padano cheeses) 2 - 3 spring onions, finely chopped about half a
slice of fresh oaty bread, minus the crusts 1 tsp mixed herbs, I used herbes de provence black pepper to season (optional) * Quinoa, cooked
Wash the chicken breast
fillets,
slice them half and rub them with salt, pepper, paprika and garlic powder or crushed garlic to taste.
Baked chicken breasts covered with tomato and zucchini
slices and grated cheese — the best healthy summer dish -LCB- gluten free, low carb, clean eating -RCB- Today I prepared a great low - carb, gluten - free and healthy recipe: baked chicken breast
fillets, covered with tomato and zucchini
slices and grated cheese.
1 pound fresh grouper
fillet Juice of 2 fresh limes or lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2 fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
16 thin yellowtail
fillets 1 serrano chile, cut into very thin rounds 1/4 onion, minced 1/4 onion,
sliced and separated 1/4 cup minced tomatoes 1/4 cup capers 1/4 cup minced red or orange bell peppers
To cut the second
fillet, repeat the process, this time
slicing from the tail end of the fish toward the head.
2 pounds grouper
fillets 2 tablespoons butter Juice of 2 lemons, limes or sour oranges 2 onions
sliced 4 whole fresh cayenne chiles (or substitute 1 habanero) 4 sprigs fresh thyme Salt and pepper to taste
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
Added pinch of smoked paprika as suggested by another reviewer, let the rub sit on the fish for about 1/2 hour and oven roasted
fillet on thinly
sliced lemons instead of making kebabs.
Thinly
slice lemon and layer
slices between fish
fillets.
To serve, add the
fillets to 4 seperate dishes, add some pesto on top of the
fillets, add a streak of pesto on the side of each dish, add a
slice of lemon and some cut cherry tomatoes on top
3 tbsp olive oil + 4 thinly
sliced garlic cloves + 6 anchovy
fillets + one 28 - oz can whole peeled San Marzano tomatoes, crushed by hand + 2 tsp red wine vinegar + 1 c pitted and crushed kalamata olives + 3 tbsp capers, rinsed + pepper + cooked penne, for serving + finely chopped parsley, for garnish
Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon
fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps
sliced
sockeye salmon
fillets, from the belly banana leaves, cut into two 8.5 x 11 ″ pieces 1 oz shiitake mushrooms, stems removed, tops
sliced thin (heaping 1/4 cup) 1/4 cup thinly
sliced onion 2 tsps unsalted butter
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions,
sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon
fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and
sliced 1 cup bean sprouts salt and pepper
1 small red onion,
sliced 1 small clove of garlic, minced couple of splashes of dry white wine 1 bay leaf sprinkle of oregano 200g (half tin) chopped tomatoes 3 - 4 cherry tomatoes, halved 1 medium sized cod
fillet
Oven - Roasted Coho Salmon with Leeks and Chanterelle Mushrooms 1 cup leeks, white and pale green parts only 2 6 - oz skinless coho salmon
fillets, deboned Sea salt and freshly ground pepper 1 tbsp butter 1 clove garlic, minced 1 cup
sliced chanterelle mushrooms 1/3 cup chicken sotck 1/3 cup white wine 1 tsp herbes de provence 1 tbsp olive oil
A salmon
fillet is cut on the diagonal into thin
slices which are seared and then placed into a bowl of steaming hot, richly - flavored broth and udon noodles.
Season with salt and pepper and place two
slices of lemon on each
fillet.
Cook the clams for another 2 - 3 minutes or until they all open, then evenly transfer the clams into each plate, add a
slice of cooked lemon on top of each
fillet and top it all off with the remaining sauce in the pan
* About 2 cups packed torn sourdough (or ciabatta) bread pieces * 5 tablespoons olive oil, divided * 6 white or red (or a combination of the two) heads of endive, root ends trimmed off, and
sliced lengthwise in half * 1 tbsp butter, preferably organic and pastured * 1 tbsp fresh thyme leaves, plus a few sprigs for scattering over the finished dish * Small handful of fresh parsley, chopped, plus more for garnish (optional) * About 10 (feel free to use a few more if they are very small and you love them) anchovy
fillets (optional) * Sea salt and freshly ground black pepper
Salad: 2 salmon
fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado,
sliced 1/2 large cucumber, diced or cut into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
Tilapia with Pimiento Sauce (via Simply Recipes)---------------------- 1 tbsp olive oil 1 small onion, cut into thin wedges 1 clove garlic, minced 1 14.5 oz diced tomatoes, undrained 1 cup
sliced cremini mushrooms 3/4 cup pimiento - stuffed olives, coarsely chopped 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 6 - 8 ounce tilapia
fillets
4 metal, bamboo or wooden skewers 1 lb fresh tuna
fillet (1 inch thick)-- cut into 16 even - sized cubes 1 small zucchini — cut into diagonal
slices Onion
slices — cut into 16 even - sized squares 2 bell peppers — cut into 16 even - sized squares 2 tablespoons extra virgin olive oil 1 tablespoon lemon juice (plus lemon wedges for serving) 2 tablespoons finely chopped fresh flat - leaf parsley 1 tablespoon chopped fresh oregano 2 cloves garlic — grated 1/2 teaspoon sea salt 1/2 teaspoon fresh ground black pepper
Slice lengthwise the chicken breast
fillets.
2
fillets whitefish, cleaned and pin - boned 2 limes, squeezed and zested 1 clove garlic, finely chopped 1/2 jalapeño,
sliced thin 2 tbsp red onion, finely chopped olive oil, drizzle cilantro, handful rough chopped kosher salt & pepper, pinch
To assemble: Very finely
slice beef
fillet into 20 pieces.
Use 4
slices of Bacon per Chicken
Fillet by wrapping each piece around the Chicken until it is completely wrapped - use toothpicks to keep the Bacon securely in place.
Wipe the
fillets and cut into thin
slices.
Slice the chicken breast
fillets lengthwise and stir them with the yogurt marinade to coat evenly.
The Fusion Tech FS - 19 Slicer is a compact machine designed for
slicing and cutting into strips fresh and boneless meat, as well as liver, poultry, fish
fillets, and certain fruits and vegetables.
For the garnish: 1 tablespoon Spanish extra-virgin olive oil 1
slice rustic white bread 8 plum tomatoes, with the seeds prepared as «
fillets» 12 cherry tomatoes, halved 1 cucumber, peeled and cut into 1 / 2 - inch cubes 4 pearl onions, pulled apart into segments 2 tablespoons Spanish extra-virgin olive oil 1 tablespoon sherry vinegar Sea salt to taste 4 chives, cut into 1 - inch long pieces