Saute onions, garlic, pinch of salt in olive oil until onions are transparent.
Rinse cod fish 2 or three times in cold water to take off some of the salt.
Boil cod fish for 25 minutes and flake.
In a large bowl combine boiled potatoes, mashed eggs, cubed avocado and flaked cod fish.
Pour sauteed onions,garlic and olive oil over combined ingredients and mix so all ingredients are one. YUM.
urn!
Add the cleaned fish (and gambas/shrimp without their
se your hand to clean fish. Next, put them into basket
Pollock:
Combine tequila, the juice
Mix together yogurt, mustard, salt, pepper, and thyme.
Place each fillet in mixture to coat, place coated fillets in a resealable plastic bag. Pour remaining marinade in bags. Place bags in refrigerator for 8 hours or overnight.
Preheat oven to 400 degrees.
Mix together breadcrumbs and crushed cornflakes.
Remove fillets from bag & drain excess marinade. Dredge in in breadcrumb mixture until coated.
Place on cookie sheet. Drizzle with oil.
Cook 15-20 minutes until golden brown. Watch carefully to prevent burning of crust.
...
ig enough to hold the fish in one layer, render the
n wild Alaska pollock. Simmer 5 minutes, or until fish is cooked
ater and pour over the fish, which you've placed in
re half cooked. Add the fish and gently simmer for another
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with butter flavored cooking spray.
Season the pollock fillets with paprika and black pepper. Place on baking sheet and layer with onion, green pepper, and tomato slices.
Bake in preheated oven until fish has cooked and flakes easily, about 15 minutes. Turn oven off, place two slices of cheese on each fillet. Return fish to the oven and allow cheese to melt, about 3 minutes.
Place fish in casserole dish.
Cover with layer of lemon slices.
Top with pats of butter.
Bake fish at 375\u00b0, uncovered, for 10 to 12 minutes.
Cover fish with cream of mushroom soup and sprinkle dill over soup.
Bake until fish flakes and is done, approximately 10 to 15 minutes.
Saute onion and salt pork in margarine until onions are translucent; add potatoes, pollock, water, bouillon cubes, salt and pepper to onion mixture and simmer until potatoes are tender; stir in half & half; heat thoroughly.
Season fish with lemon zest, basil and pepper. Add salt to taste.
Put fillets in a saucepan large enough so the fillets do not pile up. Pour wine slowly into the saucepan, bring to simmer.
Let it cook for about 10 minutes; until fish looks firm and flakes.
Serve with mixed greens, or whatever you desire!
Place coconut cream, lemon peel and juice, fish sauce, sugar, sambal oelek and garlic in a large skillet on high heat. Bring to a boil, stirring.
Reduce heat to low; add fish. Cover; simmer gently 8-10 mins, until fish flakes easily when tested with a fork.
Transfer fish to a plate. Stir spinach in poaching liquid; simmer 1 min.
Serve fish on a bed of rice. Drizzle with poaching liquid; top with green onion and sliced chili pepper.
Mix all of the ingredients, except the salmon, in a bowl to make the marinade.
Place the fish fillets in a freezer bag, add the marinade, squeeze all the air out of the bag and seal the bag. Allow the fillets to marinate for 12 to 24 hours.
Heat up your grill and over indirect heat grill the fillets, skin side down.
Cook until the fish flakes at the thickest parts of the fillet. You can test this by using a fork and lightly brushing it over the area.
The Plate : Serve with roasted red bell peppers and cold Alaskan Amber Beer.
0 minutes.
Lightly dredge fish strips in cornstarch.
Working
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a broiler pan with cooking spray.
Stir mayonnaise, garlic, Italian seasoning, and Parmesan cheese together in a bowl.
Arrange pollock fillets onto prepared broiler pan. Spread mayonnaise mixture over the top of each fillet.
Cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. Drizzle lemon juice over the fish.
50 degrees
lightly dredge fish strips in cornstarch , working in
In a bowl mix the yeast and beer.
In another bowl beat together the egg, hot water and salt. (and peppers if used).
Add the egg mixture to the beer.
Slowly beat in the flour until batter is consistency of light pancake batter.
Roll or dust fish with flour (I've seen some pat the fish after applying flour, similar to the motion of making a burger patty).
Drop fish into batter and cover thoroughly.
Fry in hot oil.
Drain on baking rack or broiling pan.
Cook potatoes, onion, salt, pepper, 1/2 cup margarine and haddock or pollock in water until potatoes and fish are nearly done.
Then add milk and 1/4 cup margarine.
Simmer until done.