In a large skillet, saute" almonds in butter until lightly toasted, browning butter. Add Galliano, lemon juice and seasonings; add sole. Cover and cook over medium heat 7 to 10 minutes until fish flakes easily with a fork. Spoon Galliano butter over fish... - 28.6192

Rinse inside cavity of fish under cold running water; pat dry with paper toweling. Brush cavity with oil and season with pepper. Overlap alternating lime and lemon slices in cavity of fish. Measure thickness of fish at its thickest part to determine cooking... - 30.7981

1. Preheat barbecue to a medium heat. 2. Melt butter in a large frying pan and cook spring onions and garlic for 1-2 minutes. Remove pan from heat and stir in orange segments, parsley, breadcrumbs and black pepper to taste. Fill cavity of each fish with... - 34.2565

GETTING READY 1. In a dish, place the fish and cover with very cold water and add 2 tablespoons of coarse salt. 2. Let the fish stand for at least 30 minutes. 3. Remove the fish from water and roll them in kitchen towels to dry. 4. Place a browning dish in... - 40.5854

MAKING 1) In a small saucepan, mix together butter or margarine, lemon juice, salt and pepper for the basting sauce. 2) Melt butter by heating. 3) Baste both sides of fish with lemon-butter sauce. 4) On a greased broiler rack, arrange fish and broil for 5... - 36.1712

1. Arrange fish fillets in 12 x 7-inch glass baking dish with thick edges toward outside of dish. 2. Cover with wax paper. Microwave for 8 to 12 minutes on HIGH. 3. Drain liquid and let stand, covered, for 5 minutes to complete cooking. 4. During standing... - 26.884

Prepare Tomato Basil Butter Sauce. Melt 1 tablespoon butter in a small skillet. Add tomato, sugar and garlic. Cook over medium-low heat, stirring frequently, until liquid evaporates and mixture thickens. Remove pan from heat; stir in remaining butter until... - 45.3998

GETTING READY 1. Preheat the grill to moderate heat. 2. Chop steaks into serving size pieces. 3. Season it with salt and pepper. 4. In a cup, blend lemon juice, anchovy paste, butter, paprika, and parsley to make a sauce. MAKING 5. On a greased, hinged, long... - 43.8515

GETTING READY 1. In a bowl, combine vegetable soup mix, butter, brandy and ginger and beat well with a electric mixer or wire whisk until creamy. 2. Turn butter onto a wax paper and shape into a log. 3. Wrap tightly like a sweet and refrigerate until... - 37.3662

MAKING 1. Microwave the fish to thaw it and put it on the paper towels. 2. Take a 1-cup glass measuring cup and add butter and lime juice into it. 3. Microwave it at High for about 1 ½ - 2 minutes until the butter softens. Heat it uncovered during the... - 34.8427

In a small mixing bowl, combine the first eight ingredients; beat until blended. Shape half of the butter mixture into a log; wrap in plastic wrap and freeze. Place remaining mixture in a microwave-safe bowl; heat for 1-2 minutes or until melted. Place fish... - 40.4014

GETTING READY 1. Cut the fillets into individual portions. 2. In a bowl, beat the egg white slightly with the cold water or lemon juice. Keep aside. 3. On a piece of waxed paper, place the breadcrumbs and paprika and keep aside. 4. In another microwaveable... - 40.4507

1. Preheat the broiler. Pat the fish dry with paper toweling. Combine the flour, salt, and paprika in a shallow dish or plate. Goat the fish fillets with the flour mixture. Shake off any excess flour. 2. In a 7-inch skillet, melt 1 1/2 tablespoons of the... - 32.4333

MAKING 1) Dredge the fillets in a mixture of the flour, salt and pepper, coat well and keep aside. 2) In a 11 x 7-inch baking dish, melt the butter and then coat the fillets with the butter. 3) Arrange them in the baking dish and sprinkle with the paprika to... - 36.5052

GETTING READY 1.Clean the fish and trim it. 2.Remove the skin and cut from the flesh from underside from the head to the tail. MAKING 3.Roll the fillets, concentrating on the bones. 4.Wipe the sole with a clean fish cloth. 5.Apply a brushing of egg and roll... - 42.1596

RINSE FISH under cold water. 1.Sprinkle pepper all over fillets and place in shallow non-metal dish. Combine dill and lemon juice. Pour over fish, cover and refrigerate several hours. Prepare and heat barbecue 1 hour before cooking. 2.Cook fish on hot lightly... - 38.6152

Brush fish cavity with oil and season with pepper and lemon peel. Overlap alternating lime and lemon slices; place in cavity of fish. Oil outside of fish thoroughly. Measure thickness of fish at its thickest part. Place fish in oiled fish basket. Or, make... - 36.5877

MAKING 1 In a saucepan, add the lemon juice or vinegar along with shallots. 2 Bring to a boil. 3 Let boil until reduced to just 2 tablespoons. 4 Gradually whisk the butter into the sauce, over low heat adding piece by piece. 5 If the butter... - 35.4288

–  Preheat oven to 400 °F (205 °C). –  Slice salmon and angler fillets into strips of even lengths. –  Place salmon fillet strips side by side. To obtain a checkerboard effect weave the pink and white fillets. –  Butter a baking dish. Add the... - 36.1668

In small bowl, combine butter, thyme, orange rind, pepper and salt until smooth. Refrigerate, covered, up to 3 days. In shallow nonmetallic dish large enough to hold tuna steaks in single layer, combine orange juice, olive oil and thyme sprigs. Add tuna... - 36.8063

To make parsley and lemon butter, soften butter in a bowl, using the back of a spoon or a food processor fitted with steel blade. Mix in parsley and lemon zest. Spoon flavored butter into a small bowl or crock. Cover and set aside. Serve at room... - 40.0719

1 Preheat the oven to 425°. Cut four 12-inch squares of foil. 2 Coarsely chop the scallions. Cut the carrot and celery into thin slices. 3 Place one fish fillet in the center of each sheet of foil. Dividing equally, sprinkle the scallions, carrot and celery... - 39.3726

1. Combine oil, 3/4 cup orange juice, pepper, and one fourth of basil. Brush each side of fish with mixture. Place on plate, cover with plastic wrap, and refrigerate 1 hour. 2. Preheat broiler. Season fish with salt. Broil 3 to 4 inches from heat, turning... - 27.0096

1. Preheat broiler if manufacturer directs. 2. Cut each swordfish steak crosswise in half. In 1-quart saucepan over medium heat, in hot butter or margarine, cook shallots 1 minute. Remove saucepan from heat; stir in lemon juice, salt, tarragon, basil, and... - 24.7443

Mash butter with chopped parsley and lemon juice. Form into a roll, wrap in wax paper and chill till ready to use. Preheat a charcoal grill. Brush herrings with oil and season. Place on grill and cook for 7 minutes on each side. Arrange herrings on serving... - 38.4393

Pat fish fillet[s] dry. Mix margarine and pepper sauce. Mix cracker crumbs, salt and paprika. Dip fish into margarine mixture, then coat with cracker crumbs. Place on rack in 11 x 7 x 1 1/2" dish [with thickest parts to outside edges]. Cover with waxed paper... - 36.7871

MAKING 1. In a large pan, heat the butter till melted. Add the celery, and the garlic and sauté till tender 2. Add the rest of the ingredients and mix well. Heat the soup till it is thawed and then mix well with the vegetables SERVING 3. Serve the sauce... - 31.1129

Select trout from 8 in. to 10 in. long; sprinkle inside and outside with salt, toss in flour. Heat half the butter in heavy frying pan, put in fish, cook until well browned on both sides. Transfer to hot serving dish; keep warm. Add remaining butter to pan... - 25.273

MAKING 1 In a bowl, put the butter and beat until smooth. 2 Gradually add in the anchovy essence (extract) and black pepper. 3 Beat well until evenly blended. 4 Shape into a long roll. 5 In a foil, wrap the roll and pack in a freezer bag. 6 Seal... - 27.6375

GETTING READY 1) De-froze fish and slice into 8 portions. MAKING 2) In a greased 10-inch skillet, cover the fish with boiling water. 3) Stir in onion and 2 teaspoons salt and cover and simmer for about 5 minutes until fish crumbles easily. 4) To prepare... - 33.9094

MAKING 1.Heat butter until melted. 2.Stir in parsley, lemon juice, anchovy paste, prepared mustard and sugar. 3.Blend the mixture well. SERVING 4.Serve hot with broiled fish. - 27.5773

GETTING READY 1. Prepare red pepper butter by combining the butter with the roasted pepper, chili powder, pepper flakes, and salt. Beat the mixture well by hand till you have a homogenous paste. 2. Shape the butter into a rough log that is approximately 2... - 44.9243

GETTING READY 1) Pre-heat the oven to 375°F/190°C/ Gas 5. MAKING 2) Bring the butter to room temperature and add herbs and garlic, chill. 3) Using a knife, make a slit in each monkfish fillet and pack with the chilled butter. 4) Close the slit covering... - 42.5667

MAKING 1) In a dish, arrange the fillets with the thick side on the outer edges of the dish. 2) Season with the salt and pepper. 3) In 1-quart casserole, place the butter to melt in the microwave for 1 minute. 4) Blend in the parsley and lemon juice, then... - 41.2523

MAKING 1) Brush the sardines with olive oil. 2) Cook for 5 minutes on each side on either a fish rack or a grill. 3) Cut the butter into 12 pieces. 4) Place the sardines on a warmed serving plate, topped with a pat of butter. SERVING 5) Garnish with lemon... - 31.1847

1. Prepare one of the flavored butters. If fish fillets are large, cut into 6 serving pieces; pat dry. Pour flavored butter into square dish, 8 x 8 x 2 inches. Dip fish in butter; turn fish to coat well. Arrange fish, thickest parts to outside edges, in... - 13.7654

MAKING 1. In a large bowl, mix all the ingredients together FINALIZING 2. Remove the butter and shape it into a cube 3. Wrap with plastic or greaseproof paper and chill till required SERVING 4. Serve with any variety of roasted or broiled fish or roasted... - 31.9745

Clean the sprats through the gills, then rinse under cold water and pat dry. Arrange the sprats on the grill rack, in one layer, and sprinkle with salt and cayenne. Grill for about 3 minutes on each side. Meanwhile, melt the butter in a saucepan. Stir in the... - 29.4997

In 2-quart (12x7) baking dish, melt butter (45 sec). Add cornstarch, lemon juice and parsley; blend well. Dip each fillet in sauce, turning sauce side up. Sprinkle fillets with celery salt and pepper. Cook, covered with wax paper or plastic wrap, 7 minute - 25.9865

1. Spread onions, carrots over bottom of 1 1/2 x 9 x 2-inch Bake & Roast Pan; arrange fish fillets on top; season with salt, pepper to taste; add wine, water; cover with aluminum foil. 2. Poach in oven 20-25 minutes at 350°F. or until fish flakes; remove... - 31.5841

Make the dill butter first. Mix the softened butter with the dill, lemon juice, garlic and seasoning. Set aside. Preheat the broiler to moderate. Brush the fish with the oil and broil for about 5 minutes on each side. Transfer the mullet to a warm platter and... - 34.9763

Cut fillets into 6 serving pieces. Dip them in milk, then in seasoned flour (1/2 teaspoon mixed salt and pepper to 1/2 cup flour). Heat 1/4-inch salad oil in a large skillet. Add fillets. Saute quickly on both sides until lightly browned; do not... - 32.6802

MAKING 1)Wash fillets. 2)Mince parsley and place in small saucepan with butter, lemon juice, salt and pepper. 3)Heat until butter is melted. FINALIZING 4)Cover a broiling pan with aluminum foil. 5)Brush foil with some of melted-butter mixture. 6)Place... - 40.3469

GETTING READY 1. In a large bowl in the ingredients for the marinade and mix well 2. Add the trout to the marinade and turn the trout evenly ensuring that it is coated with the marinade 3. Allow the fish to marinade for 30 minutes in the refrigerator 4.... - 45.7482

Half fill a very large saucepan with court bouillon and bring to a boil. Add the crayfish, one or two at a time so as not to let the liquid fall below boiling point. Boil for 7 minutes. Meanwhile, in a small sauce- pan melt the butter. Stir in the dill weed... - 35.0534

In 12x8x2-in dish, arrange fillets with thickest areas to outside edges of dish. Sprinkle with salt and pepper. In 1-qt casserole place butter. Microwave at High (10) 1 to 2 Minutes, until melted. Blend in parsley and lemon juice and pour over fish. Top with... - 34.646

Cream the butter, blend in the lemon juice and parsley. Place on a sheet of wax paper and roll in a tube shape. Refrigerate at least one hour. Brush the fillets of sole with the oil and saute each lightly for 7 1/2 to 8 minutes over medium heat. Place fillets... - 27.9199

MAKING 1 In small shallow bowl, mix together milk and egg, beating well. 2 In two separate shallow bowls, put the flour and bread crumbs. 3 Roll the fish in the flour and dip in the egg mixture. 4 Evenly coat the fish with bread crumbs. 5 In a... - 44.5546

1. Wash the whitings and dry them with paper toweling. Sprinkle them inside with the rosemary, and outside with the salt and pepper. Place the flour on a plate or a sheet of wax paper, and coat the fish with the flour. Shake off any excess flour. 2. Heat the... - 30.3344

1. Preheat the broiler. 2. In a large broilerproof skillet, warm the oil with the butter over medium heat until the butter is melted. Add the garlic and cook, stirring occasionally, until the garlic is fragrant and light golden, about 3 minutes. 3. Measure... - 38.6199

1. Brush jewfish with combined lemon juice, chili paste, wine and oil and cook under a moderately preheated grill for 5 minutes each side or until cooked through. 2. Blend egg yolks with lime juice in a food processor or blender for 1 minute. While the motor... - 29.9974

Arrange grouper in 9-inch square baking dish with thickest portions toward outside of dish. Set aside. Place butter in 1-cup measure. Microwave at High for 1 1/4 to 1 1/2 minutes, or until butter melts. Stir in mustard, honey, lemon juice, salt and thyme. Mix... - 33.1074

In a glass bowl, marinate swordfish in lime, salt and pepper 2 hours. Grill until just opaque, about 6 minutes per side. Baste with cilantro butter. Serve with lime wedges. - 35.1596

GETTING READY 1) Get the cleaned fish from the fishmonger. 2) Carefully scrape the fish while fins are clipped. 3) In cold salted water, place the fish for 15 minutes. 4) Rinse the fish and make it dry. 5) On the dark side of the fish along the backbone, make... - 43.7199

GETTING READY 1. Get the heats removed and the trout cleaned by the fishmonger. MAKING 2. Roll the trout in seasoned flour from all sides and then place in hot butter. 3. Fry and then reduce the heat. Cook for 8-10 minutes in all. Keep turning to cook... - 38.6757

MAKING: 1) Season the trout well (inside and outside) and place them on a plate large enough to hold them (arrange them around the plate in such as way that the tails overlap each other). 2) Place a blob of butter (about a quarter) on each trout and top it... - 36.5632

GETTING READY 1. In a small microwaveable bowl, place the onion and butter. 2. Cover the bowl and place in the microwave. 3. Cook for 1 to 1 ¼ minutes at High, until the butter melts. 4. Add the parsley, lemon juice, mustard and garlic powder and mix... - 41.6396

MAKING: 1) Combine butter and parsley and apply on the skinned side of plaice fillets. 2) Roll the fillets (ensure thick side is inside) and place them in a dish. 3) Season the rolled up fillets with salt and pepper and cover the dish. 4) Cook the fillets for... - 41.0586

1. Wrap each beetroot in foil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 1-2 hours, depending on their size. They are cooked when the tip of a knife or skewer can be inserted easily into the flesh. Remove from the oven, unwrap and peel.... - 36.0906

Pound the anchovy fillets to a paste and work them into the softened butter with the lemon juice and freshly ground black pepper. Rub the butter mixture through a fine sieve. - 16.8562

MAKING 1. Using a pestle and mortar pound the anchovies until pasty or rub through a metal sieve. 2. Whip the butter thoroughly until light and fluffy. 3. Combine with the anchovy paste, adding a light shake of cayenne and beat well to blend. SERVING 4. Use... - 23.0274

GETTING READY 1. To prepare the mustard soy sauce; in a small bowl, stir the mustard and hot water together to form a paste. Allow it to stand for 10 minutes. 2. Further, stir in the vinegar and soy sauce. 3. Using a fine mesh sieve, strain the sauce and... - 43.6233

Combine the softened butter with the mustard, parsley and seasoning. Shape two pieces of foil, each 23 by 23 cm (9 by 9 inches) into two boat-shapes suitable to hold the fish. Spread a little of the savoury butter on the bottom of the foil. Fill the cavity of... - 24.5864

MAKING 1. Combine butter or margarine with anchovy essence, coralline pepper and blend well until creamy. 2. Add the coloring if desired. SERVING 3. Use as desired. - 27.3248

MAKING 1) In a blender container, add all ingredients. 2) Process the ingredients to prepare a smooth mixture. Scrape down sides of container, if required. 3) Use a resealable plastic container to store the cashew butter inside the refrigerator. SERVING 4)... - 28.531

MAKING 1.In a bowl, mix butter or margarine with anchovy paste, lemon juice, parsley and paprika. 2.Blend the ingredients well until smooth. SERVING 3.Use as a substitute for horseradish butter. - 28.7419

Using a pair of kitchen shears split shrimps down the back shell but do not cut through the last tail segment. Peel off the shell but leave the last tail segment intact. Rinse and dry shrimps. Arrange them on 6 skewers and place over charcoal. Brush lightly... - 35.3562

MAKING 1) Finely chop the anchovies with a knife. 2) in a saucepan melt the butterover low heat. 3) Stir in the anchovies and paprika with a wooden spoon, 4) Simmer for 5 minutes over very low heat but make sure the butter should not become... - 28.4885

Arrange grouper pieces in 9-inch square baking dish with thickest portions toward outside of dish. Set aside. In 1-cup measure, combine butter, lemon juice, parsley, Italian seasoning, garlic powder and fennel. Microwave at High for 1 to 1 1/2 minutes, or - 27.6408

GETTING READY 1. Prepare the cilantro butter first by combining the butter, cilantro, lemon or lime juice and zest, salt and pepper in a small bowl. Beat the butter by hand or a wooden spoon till it completely mixed. 2. Shape the mixture into 2 inches (5 cm)... - 43.373

1. Preheat the oven to 425°. Cut out four 12-inch squares of foil. 2. Place one fish fillet in the center of each sheet of foil. Dividing evenly, sprinkle the scallions, carrot, and celery on top of the fish. 3. In a small bowl, beat together the butter,... - 38.148

1. Preheat the oven to 350°. Generously butter a shallow baking dish that is large enough to accommodate all of the fish fillets in a single layer. Arrange the fish fillets in the baking dish, top with the butter slices and drizzle with the olive oil. Season... - 23.1712

MAKING 1) Boil the stock and in the boiling stock, put the skate pieces. 2) Reduce the heat and gently simmer for 15 minutes. 3) Drain the pieces of skate and discard the cooking liquid. Put the cooked skate pieces in a warmed dish. 4) In order to prepare the... - 36.4219

MAKING 1. In a one litre casserole, melt butter/margarine in the microwave for a couple of minutes 2. In a small bowl, mix cornflour and lemon juice into a paste and add to the butter along with parsley, salt, pepper and slivers of almonds 3. Dip each of the... - 36.7421

MAKING 1) Arrange the trouts on the chopping board. Sprinkle them with salt and pepper inside and out. 2) Place the fish around the edge of a large microwavable plate. Let the tail ends of the fish overlap. 3) Add a quarter piece of butter over each of the... - 41.2605

MAKING 1) Take a wide bowl and mix cornmeal and dill. 2) Now coat the catfish in this mixture and then into the egg. 3) Take a saucepan with heavy bottom and melt some butter. 4) Put chili in it and sauté it. Remove the chili. 5) Now, add vinegar to... - 38.8014

Trout is available all the year round, fresh or frozen. Allow frozen trout to thaw before using. Rub the insides of the trout with salt and allspice, 1/4 teaspoon of the pepper and half the lemon juice. Mix the dill with the butter and spread inside the... - 36.2654

1 Add the spinach, tarragon and watercress to a pan of boiling water and parboil for 5 minutes. Drain and squeeze out the moisture from the leaves. Work in a blender or through a food mill with the anchovy fillets to obtain a smooth puree. Allow the puree to... - 24.0976

1. In a medium saucepan, combine the wine, shallot, and bell pepper. Boil uncovered over high heat until no more than 2 tablespoons of liquid remain in the pan, about 10 minutes. Remove from the heat and set aside to cool slightly. 2. Meanwhile, cut the fish... - 38.0596

MAKING 1. In a large skillet, melt butter. 2. Add almonds and cook for a minute. 3. Add wine and lemon juice to it. Simmer it so that the sauce is slightly thickened. Stir it constantly. 4. In a broiler, broil sole for 2 minutes. 5. Turn sides and pour... - 34.7463

MAKING 1) Make three parts of the butter. Add orange peel and white pepper to it. 2) In the second part, add cilantro and capers while in the third part add tarragon and chives. 3) Now, mash all three butters and let them chill. 4) Melt some butter and... - 36.5984

1. In a food processor or blender, combine the butter, garlic, lemon juice, lime juice, and mixed herbs, and process until well blended. Form the herb butter into a log-shaped roll 2 inches long and 2 to 2 1/2 inches in diameter. Wrap snugly in wax paper and... - 30.377

MAKING 1) To prepare tarragon butter : In a saucepan,mix together vinegar and white wine. 2) Allow the mixture to boil and reduce the liquid to a third of the volume. 3) Remove the saucepan from heat and whisk in butter, 1 tablespoon at a time, until it... - 43.9393

GETTING READY 1. Season the plank 2. Preheat the plank to 350°. 3. Wash the fish fillets 4. In a large bowl, tip in the mixture of the crushed garlic, olive oil and lemon juice. 5. Marinate the fish in the marinade for 2 hours MAKING 6. In a blender bowl,... - 46.2398

To make Pesto Butter, place butter, basil, cheese, garlic and 1 tablespoon oil in blender or food processor; process until blended. Add lemon juice to taste. Rinse fish; pat dry with paper towels. Brush one side of fish lightly with oil; season with salt and... - 45.5752

Heat a saute pan large enough for both pieces of fish over high heat. Add the olive oil, then the fish, and saute about 3 minutes per side. Remove the fish and set aside. With the heat still on high, add the chicken broth and reduce by half. Turn off the heat... - 43.095

MAKING 1) Arrange frozen halibut steaks on rack in a broiler pan and then apply melted butter or margarine over them. 2) Broil for 5 minutes, keeping meat 4 to 6 inches away from the source of heat. 3) Toss and apply remaining melted butter or margarine. 4)... - 32.155

GETTING READY 1) Preheat oven to temperature of 375 degrees. 2) Use non-stick cooking spray to spray a shallow baking dish which is large enough to hold the halibut steak. MAKING 3) Put the fish in the prepared pan and use oil to brush it all over and then... - 45.3778

GETTING READY 1) Preheat oven at 350°F (180°C). MAKING 2) Use a baking dish, to arrange goldeye. 3) In a small saucepan, add butter to melt. 4) Add onions and hot water. 5) Spread the onion mixture over goldeye. 6) Use waxed paper to cover goldeye and then... - 33.4059

MAKING 1) Pat dry and the coat the Plaice fillets in the beaten egg. 2) In a shallow bowl, combine the breadcrumbs, lemon rind, salt and pepper together. 3) Dredge the fillets with the breadcrumbs until thoroughly coated. 4) In a large frying pan, fry the... - 39.1117

In a 9" (23 cm) square microproof baking dish, melt first amount of butter on HIGH 30 seconds, then add lemon juice and rind. Roll fillets in this mixture. Cover with waxed paper and cook on HIGH 4 minutes. Let stand 2-3 minutes before checking for... - 40.9745

MAKING 1) Using a knife, cut the fillet in half lengthwise. 2) Dredge the slices lightly with flour. 3) In a large skillet, heat butter and vegetable oil. 4) Lightly fry the fillets for 2 to 3 minutes on each side, or until they are firm and golden. Remove... - 43.1808

MAKING 1. To make the anchovy butter in a bowl, mix the butter with the anchovies such that they are well blended. 2. Then preferably with a blender or a food processor, mix the lemon juice, parsley along with lot of pepper. 3. A pulse button on the processor... - 42.2773

MAKING 1) In a bowl, combine the butter, blue cheese and anchovy paste together. 2) In another bowl, dissolve the mustard in vinegar and lemon juice. 3) Stir into the butter mixture; blend thoroughly. SERVING 4) Serve the 1/2 cup Blue Devil Butter with... - 31.5134

GETTING READY 1) Add anchovies to the butter and keep it in a small dish or wraps small pats of it in waxed paper. 2) Chill by keeping it in the refrigerator. MAKING 3) Add salt and pepper to the flour. 4) Take a plastic bag and beat the scallops until... - 42.6719

MAKING 1) In a non-aluminium container that is large enough to hold the tuna in a single layer, arrange the tuna. 2) Combine together the soy sauce, vinegar and ginger in a cup or small bowl and pour the mixture all over the tuna. 3) Allow the preparation to... - 36.9502

Thaw frozen fillets. Cook celery and onion in butter till tender. Combine with rolls, egg, pars ley, salt, poultry seasoning, and pepper. Add enough water to moisten, about 3/4 cup. Mix. Place fillets, skin side down, in single layer in a greased 11 3/4x7... - 44.7969

1 Mix together the salt and turmeric and rub all over the fish pieces. Keep aside for half an hour. 2 Heat the oil to smoking point, then reduce heat and wait for 5 minutes. Slip the pieces of fish into the oil and fry till golden brown. Remove and keep... - 40.2241

Dry fish; place in greased baking dish. Season with salt and pepper and brush with melted butter. Add confectioners' sugar to tomatoes and spread over fish; cover with onions. Bake 20 minutes in a 375° oven. Pour cream over fish and bake for an additional 10... - 30.8166

1 Cut each fish fillet in half to make 4 equal servings. 2 In a shallow bowl, combine the flour, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Dredge the fish lightly with the seasoned flour. 3 In a large skillet, preferably nonstick, warm the oil... - 35.0074

To prepare sauce, cook shallots and red wine in a small saucepan over medium heat until liquid has been reduced to about 3 to 4 tablespoons. Strain and return liquid to saucepan. Blend in half-and-half and continue cooking over low heat until warm. Whisk in... - 39.8302