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
ll sauce ingredients [everything labeled \"for sauce\"] together in blender and
Wash flounder and set aside.
Cut peppers and onion in strips. Saute together with herbs, vinegar and olive oil until tender. Place in bottom of baking pan and place flounder over vegetables. Bake for 20 minutes in 350\u00b0 oven.
Sprinkle salt and pepper.
Make sure fish is opal and flaky but don't overcook.
ate1968).
Use to coat fish or chicken filets. (not too
For the fish: Set oven to 200 degrees
Brush each fillet with real mayonnaise.
Mix cheese and crumbs; roll fish in crumb mixture.
Place in baking dish. Sprinkle with remaining crumb mixture.
Bake in 375\u00b0 oven until fish is lightly browned and flakes easily when tested with fork; 30 to 35 minutes for frozen fish or 25 minutes for thawed or fresh fish.
Serves 3 to 4.
Place fish in a deep container/casserole.
Add all A-mixture ingredients to the fish. If the mixture feels too dry, add 2 - 3 tablespoons of filtered water.
Heat pan or wok. Pour in the oil and wait till it is really hot.
Place fish 2 pieces at a time (for smaller fish, you may be able to place 3 pieces at one time).
When the fish become golden brown, turn the other side till they're golden brown on both sides.
Take out from pan or wok onto serving plate.
Great when served with rice.
For the Remoulade Sauce: In small
ater and pour over the fish, which you've placed in
se your hand to clean fish. Next, put them into basket
hem yourself. Pick the crabs for all their meat and reserve
overed, in a warm place for about 1 hour or until
lend until smooth.
For the batter for the fish, combine the flour