Not exact matches
1 fish
fillet, firm,
white, non-oily (snapper, trout, sea bass,
cod, halibut, sole, turbot,
whiting, or wild barramundi)
2 tilapia,
cod, or other
white fish
fillets (about 3/4 lb.)
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
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)
I used tilapia
fillets, but any small
white fish such as herring,
cod or something similar with mild flavour works great too.
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
Filed Under: Main course Tagged With: all purpose flour, butter,
cod,
cod fillet, cream, creme fraiche, dairy butter, green pesto, leek, leeks, pepper, pesto, roux, salt, Tagliatelle with creamy pesto leeks and
cod,
white fish
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 *
3 tablespoons olive oil, divided 2 medium onions, cut into 3/8 ″ / 1 cm slices (3 cups total) 1 tablespoon coriander seeds 2 peppers (1 red and 1 yellow), halved lengthwise, seeded, and cut into strips 3/8 ″ / 1 cm wide (3 cups total) 2 cloves garlic, crushed 3 bay leaves 1 1/2 tablespoons curry powder 3 tomatoes chopped (2 cups total) 2 1/2 tablespoons sugar 5 tablespoons cide vinegar 1 1/2 teaspoons salt, plus more for seasoning Freshly ground pepper 1 lb of pollock,
cod, halibut, haddock, or other
white fish
fillets, divided into 4 equal pieces All purpose flour, for dusting (you can substitute gluten free flour) 2 extra large eggs, beaten 1/3 cup chopped cilantro
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
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!
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
4 (5 - ounce) red snapper
fillets or 4 (8 - ounce)
cod or halibut
fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry
white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving
2 - 4
fillets of
Cod (or any other hearty
white fish) kosher salt and pepper 2 cups of flour (1 cup if only making two filets) SAUCE: 1/3 cup water 1/2 Tbsp.
- Flatout Chicken Fajitas - Rich Chocolate Cheesecake - Breakfast Frittata - Baked Swedish Meatballs - Thai Fish Cakes - Protein Banana Bread - Ham & Mushroom Omelet - Mexican Chicken Salad - Protein Fudge Balls - Chicken Fettuccine Alfredo - Mushroom Steak - Oatie Protein Bars - Egg
White Wrap - Salmon Cakes - Rosemary Chicken Skewers - Fudge Brownie Protein Bars - Carrot Cake Protein Bars - Muesli With Yogurt - Hearty Beef & Barley Stew - Salmon With Bean Purée - Chicken & Mushroom Risotto - Seek Kebabs - Oven Baked
Cod Fillet - Chili Con Carne - Sweet Chicken Pancakes
Examples of each of these would be: Lean protein: turkey, chicken, steak (
fillet, sirloin), fish (halibut,
cod, tilapia) Fibrous vegetable: lettuce, kale, spinach, broccoli, peppers, cabbage Complex carbohydrate: rice (wild > brown >
white), sweet or red potato, steel cut oatmeal