Sentences with phrase «use white fish»

You can use any white fish; even if you have less than a pound of fish, you can make up the difference by adding some cooked shrimp.

Then pick out a thicker cut of fish — I like to use white fish since it can take on any spices or marinade you pick but a darker fish such as salmon or tuna will work, too.

Lastly I used white fish as the protein which I simply pan fried in a little chilli salt and rice flour.

Not exact matches

Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)

While you're there, you can check out some of the other great appliances they have on their site Here are the cool features of the cooker - 4 - 20 cup cooked rice capacity — 2 - 10 cup uncooked rice capacity With rice rinser / steam basket Great for oatmeal, grits, and cream of wheat Delay start makes breakfast and meal planning easier Use your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whUse your own recipe or packaged pasta & rice mixes Automatically shifts to warm after cooking White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of White rice: cooks all varieties of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of white rice, including short - and long - grain rice Quick rice: great for preparing rice in a hurry Whole grain: for brown rice, farro, quinoa, and other whole grains Keep warm: illuminates when cooking is complete Delay start: prepare for cooking up to 15 hours in advance Heat / simmer: use this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of whuse this function for flavored pasta and rice mixes, beans, soups, and one - pot meals Steam cook: vegetables, meats, fish, and more Hot cereals: great for oatmeal, grits, and cream of wheat

**** Note: While I used Cod, you can use any type of firm, white - fleshed fish for this recipe.

Hi Sarah — It depends what kind of fish you use, but I'd choose a white, firm - fleshed fish such as cod or halibut.

I usually use a mild white fish and saute it with a Dizzy Pig rub like Jamaican Firewalk or Shakin'the Tree.

You can use any mild firm white fish.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.

A vegan white sauce that could be used for fish pie.

2 fillets of white fish (I prefer cod, but you can also use mahi mahi, tilapia, or even salmon - which is not a white fish)

Use whatever white fish takes your fancy, pollock, cod, haddock.

I used tilapia fillets, but any small white fish such as herring, cod or something similar with mild flavour works great too.

VARIATION: You may use kani (mock crab) or firm white fish, such as cod or halibut instead of the shrimp.

I think I could use this sauce with a firm white fish and the result will be much better.

Dipping Sauce ingredients: 1 C water / 1/2 C sugar (or use less) / 3 sprigs fresh cilantro / 2 cloves garlic / 2 T white vinegar / 1 T lime juice / 1 T Thai garlic chili pepper sauce / 1 T Thai fish sauce

Instead of marketing its products to clients who use cod in this way, Clipper Seafoods sells its fish to consumers eating codfish at white tablecloth - type restaurants that serve the fish lightly salted or complemented with a light sauce.

The company's products mainly use Cape Capensis or Cape Hake fish, a white - fleshed fish sought after in local and international markets, the company says.

White pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionWhite pepper is less pungent than black and is used to flavor white sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionwhite sauces, soups, potatoes, spreads, or fish where black specks would be aesthetically objectionable.

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.

You can save money by using halibut or any white fish, even tilapia or catfish, the authors suggest.

Here, amazing recipes that use white wine like delicious stews, steamed mussels, poached fish and more.

I hate and despise fish with the white hot intensity of a thousand suns and can't bring myself to prepare foods using anchovy paste or even keep it in my fridge.

Easy Baked Whole Fish Ingredients: 3 whole fish (I used wild white perch fish) 1 1/2 tsp salt 1 tsp black pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted butter — cut into piFish Ingredients: 3 whole fish (I used wild white perch fish) 1 1/2 tsp salt 1 tsp black pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted butter — cut into pifish (I used wild white perch fish) 1 1/2 tsp salt 1 tsp black pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted butter — cut into pifish) 1 1/2 tsp salt 1 tsp black pepper powder 3 - 4 lemon slices 1 - 2 Tbsp grass - fed unsalted butter — cut into pieces

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 positFish 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 positfish 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.

I used Tilapia because it was on sale at the grocery store, but pretty much any mild white fish will work.

Use your favorite fish or try other flaky, mild white fish varieties such as sole or haddock.

It would have been easy for this to be an overpowering fish dish, but through the use of a white stock it retained a certain delicacy.

For the fish, you can use any type of white fish such as cod.

CaJohn's recommends using it with pork, shrimp, or chicken, although you'd also have great results brushing it over white fish.

McCormick challenged me to come up with a 5 - ingredient recipe for their fiesta so I kept the base of these fish tacos simple with this flavorful marinade using their spices as well as white corn tortillas and a very important and substantial squeeze of lime to finish them off.

In terms of choosing fish, any white fish fillet tastes great with this marinade — you can use cod, sea bass, barramundi, halibut, you name it!

Makes 4 servings of tacos 4 white fish filets (I use tilapia bc it's the best bang for your buck) 2 cups finely shredded red cabbage 2 cups finely shredded green cabbage 2 tomatillos, husked and quartered.

2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)

Tip: Use this same method with a fillet of your favorite flaky white fish!

* 2 Tablespoons vegetable oil * 6 cloves garlic, minced * 1 red chile pepper, seeded and minced (I used a seeded red Jalapeno) * 1/2 pound lean, boneless pork, thinly sliced across the grain * 1 teaspoon palm sugar (can substitute brown or white sugar) * 1/2 teaspoon salt * 1 Tablespoon fish sauce * 1/2 pound yard - long beans, ends trimmed and cut into 1 1/2 - inch pieces * 1/4 cup water * chopped cilantro

Abdoo uses the butter to add depth to white fish like striped bass or fluke — fish that scream «for something with rich flavor and complexity.»

It's bright, flavorful and easy to adapt to your desired level of heat.I ended up using shutome (swordfish) and nairagi (striped marlin), but I'm sure any firm white or pale fish would work well here.

Cod and haddock are firm white fish usually used for the preparation of fried fish but sometimes tilapia or pollock are used.

Any firm - flesh white fish (snapper, grouper or striped bass) could be used for this recipe.

Some cooks swear that you must use shark fillets, but any firm white fish works well.

As my mother's son, I also went a little rogue with my recipe: a whole black sea bass (you can use whatever white flaky fish you like), that gets butterflied and stuffed with a spicy garlicky herb mixture before being roasted.

For white fleshed, leaner fish, «you want to use a light and refreshing beer like a pilsner or a pale lager.»

You can use whatever semifirm white fish you like.

You can use white verjus as you would use white wine vinegar, lemon juice, or white wine — it is good in beurre blanc, or other sauces for chicken or fish.

The sixth part of your hair you will keep white, for use with the dubbed hook in fishing for trout and grayling, and for small lines to rye for roach and dace.

Purely and simply he loves Atlantic salmon, and this was why, on this hard winter's afternoon, we were reconnoitering the hill streams, looking for the patches of white pebbles where the salmon had used their broad tails to carve out the spawning beds, looking for the vulnerable pools where the fish lie.