red
snapper fillet Olive Oil, Salt & Pepper 3 large red potatoes - washed and cubed to make 3 c. potatoes 2 tsp salt 1 - 2 qts.
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
Red
snapper fillets become succulent after being baked in
olive oil and topped with raisins and pine nuts.
2 tablespoons extra virgin
olive oil 3/4 to 1 pound tilapia, red
snapper, orange roughy
fillets 1/4 cup chopped fresh parsley 1/4 -1 / 2 teaspoon dried crushed red pepper (depending on your spice tolerance) 2 cups cherry tomatoes, halved 1/2 cup Kalamata
olives, chopped 3 garlic cloves, minced Salt and pepper
1 teaspoon ground habanero chile 1 teaspoon garlic salt 1 teaspoon ground thyme 1/2 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1 tablespoon
olive oil 4 small white fish
fillets, such as
snapper, trigger fish, or grouper 4 rolls
Ingredients: Dijon mustard, grainy mustard, ground cumin, honey,
snapper fillets, quick - cooking pearl barley,
olive oil, diced onion, diced tomato, fresh mint, salt, black pepper