lices half way through.
For Fish: Mix mayo, Old Bay, cayenne
For Bacon-Mushroom Sauce:
Put
shallow baking dish, add fish, turning to coat all sides
move skin from fish and discard.
Cut fish into desired size
For Fish: Pat fish dry and combine in a
Preheat oil to 375\u00b0 for fish -- 350\u00b0 for other.**.
Mix all
o burn garlic.
Cook for about 2 minutes. Add wine
Combine BBQ sauce ingredients; simmer for one hour. Cover and place
e made ahead.
Place fish on large platter and drizzle
Mix dressing and seasoning.
Place Fish fillets on greased BBQ grill over medium heat (or on a rack of a broiler pan 2-4 inches from heat).
Brush with half of the dressing.
Grill or broil, 5-8 minutes.
Turn; brush with remainder of the dressing.
Continue grilling 5-8 minutes until the fish flakes easily with a fork.
Peel and finely grate ginger.
Place the finely minced garlic and ginger in a large saucepan or wok and add the remaining ingredients: gochujang, tamari soy sauce, rice wine vinegar, dark brown sugar, fish sauce and toasted sesame oil.
Cook over medium heat until the sauce starts to thicken, about 2-3 minutes.
Toss the chicken, fish, noodles, rice or vegetables in the sauce to coat -- and serve.
to poach to fish, fill a large sauce pan
oals.
PREP FISH: Completely scale the fish, leaving the head
Preheat oven to 400\u00b0F. Combine oil, vinegar, salt, garlic, fennel seeds and black olives in a bowl. Set aside.
Line a large roasting pan with parchment paper, extending paper over sides so it is large enough to create a parcel for fish. Arrange fish on top of paper and pour dressing over top. Wrap fish in parchment paper and bake for 25-30 mins, or until cooked to your liking.
Carefully slide fish onto a warmed serving platter. Serve immediately.
Mix the lemon juice, tarragon, chives and the melted butter.
Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).
rine ingredients thoroughly.
Cut fish in 1-2\" pieces,
he other half for the sauce.
Chop fish fillets roughly, place
Melt 1 1/2 tablespoons butter in a saucepan; blend in flour and seasonings.
Add fish stock gradually, stirring constantly until thickened then cook an additional three minutes.
Add mustard and remaining butter.
Serve with boiled lutfisk, haddock or cod.
Preheat oven to 475-500 degrees.
Blend the ingredients, except for the fish and baste the fish with the sauce.
If the fish is an oily or \"stornger\" type of fish (Bluefish), season further with any commercial seafood seasoning.
Bake fish in a single layer in a shallow pan for 6-7 minutes for fish 1/2\" thick or for 7-9 minutes for fish 3/4\" thick.
Remove from oven as soon as the fish whiten inside and begins to flake when fork-tested.
Above all, do not overcook.
For sauce: Combine all sauce ingredients