For the fish stock, place all ingredients in
e oven to 300\u00b0F. For the fish, whisk oil, cornstarch, oregano
For the batter, combine flour, cornstarch,
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
rk 7 (428\u00b0F) for the fish, and begin by preparing the
ight end up too hot for you, so taste the sauce
blespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice
Preheat grill to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil. Place dish in the grill, away from direct heat.
Drop coconut oil onto the foil and close grill long enough to melt oil. Place fish in the oil and turn until it is coated in oil on both sides; season with salt and pepper. Close grill.
Cook on the grill until fish flakes easily with a fork, about 20 minutes. Carefully transfer fish and foil onto a plate and slide fish off the foil. Squeeze lime juice over fish.
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
e head, bones and skin for the fish stock. Remove the skin
Fold each sheet of parchment in half and cut into a heart shape.
Sprinkle both sides of the filet's with the Cajun spice blend.
Place fillets on one half of each parchment heart and top with shrimp and a sprinkling of parsley.
Fold the edges of the parchment together to seal.
Preheat oven to 425 degrees.
Arrange parchment packets on a baking sheet.
Bake for 12 minutes.
Remove from heat and serve fast!
ate1968).
Use to coat fish or chicken filets. (not
For the avocado cream:
Puree
anko breadcrumbs.
Take one fish filet, and dip it in
0% you can set aside for a garnish. Cut the chicken
n a bowl and refrigerate for at least an hour. After
Rub the fish fillets on both sides with the garlic; season with salt and pepper.
Put the mayonnaise in a bowl, stir in the chipotles and their adobo sauce, the garlic, pepper, vinegar and salt.
Rub the fish fillets with the chipotle sauce.
Grill the fish over charcoal or fry in a saucepan with olive oil.
Serve with pineapple salad recipe#235168.