br>Salt and pepper the fish fillets to taste.
Heat
hopped parsley.
For the Fish: Heat oil in nonstick pan
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.
Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
Serve over rice or noodles.
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.
killet on high heat. Brush fish with melted butter and season
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.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
ou make the sauce and fish. As the rice was cooking
rom heat and fluff.
Seared Ahi:
Heat 1 tablespoon
br>Have the fish store person fillet the fish and save the
one ahead.
Fish and Marinade -- Remove the fish from the refrigerator
ith mango and avocado and fish, so. I like them
lready done, clean and gut fish. Chop the head and tail
ell.
Cut the white fish into 1 oz pieces and
Drizzle the fish with lemon juice. Heat the butter in a frying pan, add the onions and fish and fry for 5-7 mins, covered.
To make 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 1-2 mins. Season with salt and pepper. Divide the tomatoes between 4 plates and top with the fish. Drizzle with pesto then serve.
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
Coat a large nonstick pan with cooking spray and heat over medium-high heat.
Saute fish for 5 minutes on each side or until it flakes easily with a fork.
Spoon basil sauce over fish to serve.