Heat oil in a large non-stick frying pan. Cook fish, in batches, until browned on both sides and cooked as desired. Season with salt and pepper, to taste.
Meanwhile, combine the garlic, mustard, vinegar, oil and salt and pepper to taste in a jar. Shake well.
Divide the radicchio leaves, oranges, almonds, parsley and fish among the serving plates. Drizzle salad with the dressing. Serve.
set aside.
For Fish Fillets:
Dredge fish fillets in flour
ntil ready to use.
FISH: Mix fish spice blend ingredients together
The breading adheres to the fish better this way.*.
If
he fish fillets to taste.
Heat olive oil in pan on
Scale and clean fish; sprinkle salt and pepper.
Pan-fry fish in vegetable oil until golden brown.
In the meantime, heat peanut oil in a pot.
After removing cooked fish from pan, place it in a plate (make sure it can withstand hot oil!).
Sprinkle chopped ginger on and around the fish.
Carefully pour the hot peanut oil over the entire fish.
Be careful!
The oil will splatter. Finally, garnish with green onions and shoyu.
Cut fish into medallion to
Mix the fish and lemon juice together. Heat the butter in a frying pan, add the fish and sear for 5-7 mins, covered.
For the pesto, place the basil, Parmesan, half the garlic, oil and pine nuts in a food processor and puree briefly.
Remove the fish from the pan. Add the remaining garlic and tomatoes to the pan and saute for 30 seconds-1 min. Season with salt and pepper. Place the tomatoes on a plate and top with the fish. Drizzle with pesto then serve.
Toss together pineapple, papaya, cilantro, lime juice, shallot, chili, kaffir lime leaves and fish sauce in a large bowl. Set aside.
Whisk together olive oil and cayenne pepper in a separate bowl. Add fish and toss to coat. Season.
Heat a frying pan over high heat. Cook fish for 2-3 mins per side, until golden brown and flesh flakes easily when tested with a fork.
Meanwhile, cook rice noodles according to package instructions. Arrange fish on a bed of noodles. Spoon salsa over top.
arge bowl.
Process the fish until pasty and then the
Place flour, eggs and breadcrumbs in 3 separate bowls. Dust fish fillets in flour, then dip in beaten egg, then coat with breadcrumbs.
Heat vegetable oil in a large, non-stick frying pan. Fry fish for 3-4 mins each side, or until crisp, golden and cooked through.
Meanwhile, to make caper mayonnaise, place all ingredients in a bowl; mix well to combine.
Toast undersides of buns; top each one with cucumber ribbons, arugula, a fillet of fish, a generous spoonful of caper mayonnaise and the top of the bun.
For Greek salad, toss together bell peppers, cucumber, cherry tomatoes, red onion, olives, feta, lemon juice and oregano. Set aside.
For gremolata, combine parsley, lemon zest and garlic. Set aside.
Sprinkle fish with paprika. Heat a large frying pan over medium heat, lightly coat fish with oil then cook for 3-4 mins per side, or until golden brown and cooked to your liking. Remove from pan and coat in gremolata. Serve with Greek salad and lemon wedges.
Heat 2 tbsp oil in a saucepan over medium heat. Saute the onion for 2-3 mins. Add date and saute for 2-3 mins more.
Add garlic and ginger and saute 30 seconds. Add the stock and bring to a boil over high heat. Reduce heat and simmer for 10 mins.
Heat remaining oil in frying pan on high. Season fish with salt and pepper. Fry 3-4 mins each side, until fish flakes easily with a fork.
Add watercress to the stock. Divide noodles between bowls, ladle stock into the bowls and top with fish, green onions, soy sauce and chili.
Season fish then dust with flour, shaking
b>frying pan over a medium high heat. Dry the skin of the fish
Blanch beans in boiling salted water for 4 mins. Drain. Toss with parsley and 1 tsp oil. Season to taste.
Meanwhile, heat remaining oil in a large frying pan over high heat. Cook fish for 2-3 mins per side, until just cooked and opaque.
Distribute beans between serving plates and top with fish. Drizzle hollandaise sauce over top and serve.
food processor with the fish sauce, curry paste, lime juice
n a medium bowl. Add fish and turn to coat. Cover
In a food processor, puree chilies, green onions, cilantro, garlic, lime juice, fish sauce and sugar until smooth. Combine with fish in a bowl.
Heat a large nonstick frying pan. Cook fish until browned on both sides and just cooked through.
Meanwhile, cook vegetables until just tender. Toss with sesame oil and kecap manis.
Serve fish with greens, steamed rice and lime wedges.
Toss together carrots, cucumber, ginger, spring onions and nori. Whisk together mirin, soy sauce, sesame oil and garlic. Set aside.
Lightly coat a frying pan with oil. Cook fish over high heat for 3 mins per side, until browned and just cooked through. Top with salad. Drizzle dressing over top and sprinkle with sesame seeds. Serve.