* 1-1/2 cups water * 1 stalk lemongrass, bruised with woody ends removed * 1 teaspoon salt * 1 pound
white fish filet * 3/4 cup thinly sliced shallots, soaked in cold water for at least 10 minutes and drained * 2 Tablespoons lime juice * 2 teaspoons fish sauce * 1 Tablespoon shallot oil * 3 Tablespoons golden crispy shallots * 1/2 teaspoon salt * 1 red Jalapeno chile, seeded and minced * 1/4 cup chopped cilantro and / or mint leaves (I like a 3 Tablespoons cilantro to 1 Tablespoon mint ratio)
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.
These Home - Style Fish Tenders highlight the brand's seafood expertise, with hand - cut whole muscle
white fish filets that are breaded by hand and made to order.
4
white fish filets 1 tbsp + 2 tsp olive oil 1/4 cup diced onion 2 cloves garlic, minced 28 oz.
Not exact matches
mahi mahi chunks or
filets (or other mild, flaky
white fish)
2 pounds boneless
fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions,
white and green parts, chopped 1/4 cup chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)
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.
Ingredients 4
filets of a sustainably
fished or farmed
white fish - Pacific cod (long line caught) is a great choice.