Crush garlic.
Add orange juice, and orange zest, and chopped dill to a bowl.
Pour over Barramundi fillets, and grind pepper onto fish.
Add fish to a grill pan at low heat, and pour over remaining marinade and some white wine.
Cook fillets on both sides until done, and remove from pan.
Add a knob of butter and another dash of white wine to the pan.
Stir until butter melts and sauce thickens.
Pour over fish to serve.
Rinse fillets and pat dry with paper towel
Spray fillets with canola or olive oil
Saute fillets on high heat, 3 minutes (skin side up)
Flip and cook 1 more minute. Transfer to serving dish.
Sauce:
Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
Remove from heat and spoon over fillets immediately before serving.
Serving Suggestions:
Try serving with young green beans, lightly steamed.
ell, place in the refrigerator for at least 4 hours.
Coat fillets in flour, and then in eggs and breadcrumbs.
Heat oil in frying pan, and add fillets. Fry, turning once.
Sauce: Heat butter in a small saucepan. Add tarragon, garlic, chives, lemon juice, mustard and brandy.
Simmer uncovered for 2-3 minutes.
Gradually stir in cream. Reheat sauce. Do not boil.
Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.
Combine all ingredients except for fish and peppers in a
nd let it bake uncovered for 15 to 20 minutes or
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
edium-high heat. Fry paste for 2 mins until fragrant.
alt and pepper and refrigerate for at least 4 hours to
Wash salmon fillets well.
Pat dry
Melt the butter and pour into a shallow bowl.
Add the paprika and lemon pepper.
Crush the crackers and the potato chips.
Mix them together in a small bowl and pour the crumbs onto a plate or waxed paper.
Dip the fish fillets in the butter mixture and coat with the crumbs.
Place the fillets in a single layer in a shallow baking pan.
Bake at 350\u00b0 for 8 minutes for small fillets and 10 minutes for large.
Turn the oven to broil and cook the fish for 5 to 7 minutes or until nicely browned.
Serves 4.
For Bacon-Mushroom Sauce:
Put
Combine spinach, cheeses and onions in a bowl. Sprinkle fillets with salt and pepper. Spoon 1/4 of spinach mixture into one fillet.
Roll fillet around spinach.
Wrap strip of bacon around each fillet.
Place in lightly greased baking dish.
Repeat for remaining fillets. Bake at 450\u00b0 for 25 minutes or until done. Serves 4.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Beat all ingredients (except flour for coating fillets) with electric mixer until well incorporated.
Optional: Cover fillets with flour before dipping in batter.
Dip 2 1/2 lbs of cut up fish into batter.
Cook in hot oil until golden brown 3-6 minutes.
Drain well on paper towels.
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.