Season yellowtail with salt & pepper on both sides, and place on hot grill. Grill to medium (3 minutes per side depending on thickness), as overcooking will lead to a dry finished product. While fish is cooking, place all ingredients for the pineapple salsa in a bowl and toss. When the fish is cooked, place a piece of banana leaf on the plate. Place fish on top of banana leaf and top with pineapple salsa, serve with rice and garnish with a grilled lemon.
Salsa can be made 1-2 hours in advance, no need to chill.
auce onto plates, and place yellowtail fillets onto sauce.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
br>Unlatch the springform pan collar and place the parchment around
f the bags, making a collar. Place the turkey inside the
Dredge fillets with flour and place in buttered baking pan. Mix butter and wine together and pour over fish.
Place bananas on top of fish.
Bake at 350\u00b0 for 20 minutes.
Baste.
Brush each banana slice with honey and sprinkle with paprika.
Broil for 5 minutes.
Preheat oven to 450.
Bring potatoes to boil and cook until tender (12 min.)drain.
Make 3 evenspaced 3\" long slits on each side of fish.
Sprinkle fish inside with salt and lay butterfly style in steep sided baking dish.
Surround fish with potatoes,olives,chunk tomato,garlic,oregano,top with salsa and olive oil/sherry mixture.
Bake approx 30 minutes or til fish flakes.Do not overbake.
Wash fish.
Pat dry.
Mix Soy sauce and mirin. Marinate buri for 1 hour.
Make tare sauce. Mix ingredients, boil, turn off heat.
Remove buri, drain excess liquid.
Place fish skin side up on cutting board to keep flat.
Skew sticks lengthwise into both sides of fish.
Pre-heat broiling net to prevent sticking.
Grill skin side down 1 minute on a medium fire.
when cooked, turn over using skewers.
Cook other side Brush on tare sauce about 3 times each side.
Place buri skin side down on plates.
Mix lime juice, coconut milk, shallot, cilantro and jalapeno in a bowl. Add remaining ingredients. Let it 'cook' in the fridge for 30 minutes. Serve with chips.
Preheat oven to 400 degrees.
Combine egg wash ingredients in a shallow bowl- whisk to combine.
Toast sesame seeds (optional) in a frying pan over med heat until slightly brown and smelling good! Add to flour and place in a shallow bowl.
Dredge fish in plain flour and shake excess off.
Dip in egg wash.
Dredge in sesame flour.
Add oils to medium hot skillet. Add fillet and lightly brown both sides.
Remove to a glass baking dish. When all the fish is browned Place in 400\u00b0F oven for 10-15 minutes to finish cooking.
...
Peel and slice the daikon into thin-bite-sized pieces.
In a microwave-safe dish, spread the daikon slices. Spread the kimchi on top of the daikon then add the fish on top.
In a bowl, combine sesame oil, grated garlic, sake, dashi stock, soy sauce, sugar, gochujang and gochugaru. Mix well until the ingredients are combined well.
Pour the sauce over the fish then cover or wrap the dish with a microwave-safe cling wrap.
Cook in the microwave for 5 minutes using 600W.
Add some chopped scallions on top then serve hot with rice.
Preheat oven to 350\u00b0.
Using a small knife, make 2 diagonal slices about 1/2 inch deep on both sides of fish.
Dust fish with flour and shake off any excess.
he edges to create a collar.
Wrap the circle around
br>For the white chocolate collar, combine the wafers and oil
nd immediately pull away the collar, and bring the souffle to
Refer to Recipe #309834 or Recipe #387518 for instructions to prepare