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.
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.
shallow bowl.
Dredge fish in plain flour and shake
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.
p the flesh of the fish by sprinkling salt on both
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.
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.
or until just barely done. Fish should be opaque and flake
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.
In a small bowl, combine fish, lime juice and fish sauce. Mix well. Cover and refrigerate for 2 hours.
If necessary, drain fish. In a mixing bowl, combine fish mixture, rice powder, sliced green beans, chili, lemon grass, sliced garlic, minced garlic, cilantro, mint and scallion. Toss to mix well.
To serve, place fish salad in a serving bowl. Serve with cucumber, watercress and additional cilantro, mint and green beans offered separately.
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.
br>Have the fish store person fillet the fish and save the
ell.
Cut the white fish into 1 oz pieces and
ime dressing (see recipe)
Oyster parfait (see recipe)
4 freshly
ate1968).
Use to coat fish or chicken filets. (not too
ounds like a huge recipe, but because fish cooking time is not
br>Making the filling: **vegetarian recipe**.
Mash the potatoes into