For the batter, combine flour, cornstarch,
rk 7 (428\u00b0F) for the fish, and begin by preparing
For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the corn salsa, boil, steam or microwave corn and beans until tender; drain. Rinse under cold water; drain. Combine corn and beans in a medium bowl with remaining ingredients.
For the fish, combine spices in a shallow bowl. Add fish; turn to coat fish in spice mixture.
Heat an oiled grill pan on medium-high heat or preheat the grill to medium. Cook fish for 5 mins each side or until cooked through.
Serve fish with corn salsa.
For the chipotle mayonnaise, mix mayonnaise and chipotle pepper in a small bowl. Refrigerate until ready to serve.
For the fish tortillas, combine flour and spices in a shallow bowl. Dust fish in flour mixture, shaking off excess.
Heat oil in a large nonstick skillet on medium heat. Cook fish 2-4 mins each side, until golden and cooked through.
Heat tortillas according to package directions. Spread each with chile mayonnaise. Top with fish, tomato, avocado and cilantro leaves. Season to taste.
For the fish: Smear a light coating of
ight end up too hot for you, so taste the sauce
Preheat oven to 350 degrees F.
Cover the bottom of a pyrex casserole dish with olive oil and chopped onion. Salt and pepper the fish on both sides to taste.
Season skinless side of fish with sprinkling of garlic powder. Pile stuffing \"Recipe #511850\" over fish evenly, pressing stuffing mixture carefully to adhere.
Place casserole into hot oven and bake for 15 minutes, being careful not to over-bake so it won't be dry. Pronto, it is ready to serve.
For the avocado cream:
Puree
lend until smooth.
For the batter for the fish, combine the flour
Heat olive oil in a nonstick pan.
Add fish and top with lemon juice, cajun and old bay seasoning, and salt. Cook until both sides are well cooked.
Break up fish into bite size chunks.
Preheat oven to 400 degrees.
Stretch out pizza dough on a cookie sheet that has no long sides and has been lined with non stick foil.
Top dough with salsa, cheese, and fish.
Cook for 10 minute and then slide pizza onto the oven rack and cook for another 5 minute.
Remove from oven and top with desired toppings.
is sounds like a huge recipe, but because fish cooking time is not
use 2 pans for the cooking 1 for each fish, I put the
Mix and sift dry ingredients. Mix oil, water and milk. Gradually whisk liquid ingredients into dry ingredients. Cut fillets into 3 inch pieces. Season with salt and pepper. Dip fish in flour. Shake off excess flour and dip in batter. Fry in oil.
e head, bones and skin for the fish stock. Remove the skin
Preheat oven to 350 degrees.
Place fish filets into glass baking pan, place mushrooms and celery root on top, sprinkle salt to taste.
In an 8 oz cup combine the ginger, miso paste, water, 5-spice, and mirin. Whisk until miso is dissolved.
Pour mixture over the fish and vegetables.
Bake uncovered at 350 degrees until fish is cooked through, about 25-30 minutes for Haddock.
elpful to let batter sit for a bit to let all
Melt butter in saucepan; mix in celery and onion.
Arrange fish fillets on top.
Cover and simmer until fish is done, about 20 minutes for frozen fish, 10 minutes for fresh.
Break up the fish with a spoon into bite size chunks.
Add remaining ingredients and simmer gently for 30 minutes.
t the oil heated for the fries, approximately