Sentences with phrase «thick fillets»

So instead of focusing on individual species, think of fish as belonging to one of three main groups (thick fillets, thin fillets, and steaks), then choose what looks best in each category.

Brine 1 / 2 - inch thick fillets for two hours, one - inch thick pieces about six hours, and 11 / 2 - inch thick pieces overnight.

Roast until halibut is opaque in the center and green beans are crisp - tender, about 10 - 15 minutes (10 min for 1 - inch thick fillets; 15 min if 1 1/2 - inches thick).

I thought this would turn out better with a thicker fillet so I switched to cod instead.

You can exchange the catfish for just about any common white fish here — use a lower heat level under the pan and a longer cooking time for thicker fillets.

Grill the salmon, skin - side down, until it flakes apart easily, and it is opaque inside, about 10 - 15 minutes for a 1 - inch thick fillet.

This fresh cod recipe uses the combination of healthy coconut butter and nuts to produce a tasty nut - crusted thick fillet.

A thick fillet of cod with skin on which you can brush with butter season with salt and pepper and cook under a grill.

Not exact matches

To check for doneness, insert the tines of a fork into the thickest part of the fillet and gently pull.

In a nutshell, we take a fillet of sockeye salmon (previously frozen to kill parasites and bacteria), then defrost it and cover it with a thick blanket of sugar, salt, and chopped fresh dill.

1 x 700g piece of salmon tail fillet, skin removed, pin - boned (ask your fishmonger for the thicker end of the tail)

Once cooked you can cut into the thickest part of a fillet with a sharp knife to make sure it's done to your liking.

I roasted the veggies for a few minutes first, then added fish, the almonds and removed veggies and covered fish for last few minutes as my fillets were 1.5 inches thick.

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.

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

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

When I've ended up with fillets of varying thickness, I'll give the thicker ones a 3 - minute head start in a separate baking pan.

Fish is done when a knife inserted into the thickest part of fillets and held for 10 seconds comes out warm, 10 - 12 minutes.

Continue this process until the fillet is just opaque at its thickest part.

Place a sheet of plastic wrap on an aluminum baking pan and spread about a 1 / 8 - inch thick layer of the cure blend and place the fillets on the plastic wrap.

Grill the fillets, turning once, until it flakes easily when tested in the thickest portion with a fork.

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

Fired up the BBQ (medium heat) Put the (1 1/2» thick) salmon fillets on it.

Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.

If asparagus spears are thick, increase initial baking time to 10 minutes before adding the salmon fillets to the baking sheet.

Twice with a thick cut cod fillet and once with a thinner cut that's more reminiscent of the traditional fried fish pieces you'd get in the South.

This recipe works best with fillets that aren't too thick.

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

Again, cook for 3 to 4 minutes, coming up for air occasionally... Cook a moment longer each side if fillets are much over 1» thick, you lucky boy...

Cut 2 - 3 slits across the thickest part of the chicken fillet.

When the broccoli and pepper take a break from the heat, nestle in fresh, thick salmon fillets and coat with your glorious glaze.

* 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)

I really liked this but cooked higher temp for normal time because my fillets were thick.

I just knew this wouldn't work: 250F for 30 - 35 min are you kidding me (maybe my fillets were thicker)??? Anyway, once you cook it properly it's great!

ingredients POACHED SALMON: 5 cups water 1 lemon (cut into 1 / 4 - inch thick rounds) 2 shallots (peeled, halved lengthwise) 1 stalk celery (cut into 1 - inch pieces) 2 carrots (peeled, cut into 1 - inch pieces) 1 bay leaf 2 tablespoons Kosher salt (plus more to taste) 2 (4 - ounce) skinless salmon fillets FARFALLE WITH CREAM SAUCE: 3 egg yolks 2 and 1/4 cups heavy cream (divided) 1 pound farfalle 3 tablespoons unsalted butter 1 shallot (peeled, minced) 1 clove garlic (peeled, minced) 1/4 cup vodka 1 recipe poached salmon 1/2 cup frozen peas (thawed, drained) 1 tablespoon lemon zest fresh parsley (finely chopped, to garnish) tarragon (finely chopped, to garnish) Kosher salt and freshly ground pepper

2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa

Turned out to be a good way of controlling how long each piece was cooked too, since some of the fillets aren't as thick all the way through.

Make sure the fillets are no more than 1/2 to 3/4 inch thick so they cook quickly.

If the salmon fillets are thick, they can be left in the refrigerator overnight.

If using the thicker cod or halibut fillet, preheat the oven to 350 degrees F. Transfer the fillets and sauce to an ovenproof baking dish and sprinkle with pepper sauce.

2 cups ketchup 2/3 cup PAMA Pomegranate Liquer 5 tablespoons pomegranate molasses 1/4 cup cranberry juice 1/2 cup brown sugar 1 teaspoon minced fresh garlic 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1/8 teaspoon cayenne pepper Olive oil 2 1/2 to 3 pound salmon fillet, about 1 inch thick Salt and pepper to taste

4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup dry red wine

Remove from the marinade (Don't wipe of excess marinade), place a thick layer of Rocket leaves on one halve of the fillet, and fold the fillet over lenghtwise, to coverthe leaves and so the fillet has thje original closed shape again.Place fillet on a roasting rack on the top shelf of the oven and grill for 5 minutes.

Cook fish, pressing periodically with spatula, until fish is nearly cooked through (it should still be opaque and a bit raw at the thickest part of the fillet), about 3 minutes.

Ingredients: 4 (6 - ounce) sole fillets 2 zucchini, cut into 1 / 2 - inch - thick slices 2 cups fat - free, low - sodium chicken broth 1 celery stalk, finely chopped 1 cubed red bell pepper 1/8 teaspoon red pepper flakes

For fish fillets 1 1/2 inches thick, bake 20 minutes.

The thick, green outer must be filleted off in order to consume this potent medicinal food, with the soft gel being highly concentrated with long - chain sugars — the same polysaccharides mentioned above — and glycoproteins that may provide satiation, long - term energy production, anti-inflammatory properties, and immune - enhancing qualities.

For savory dishes, thick fish fillets like salmon, cod, or swordfish, or chicken are common standbys.

salmon fillets (about 1 to 1-1/2 inches thick) 1 TBSP butter 1 TBSP olive oil 4 cloves garlic 1 TBSP honey 1 TBSP Dijon mustard (I used whole grain.)