1. In a shallow bowl, combine the cornmeal, parsley (if using), cumin, 1/2 teaspoon of the salt, and the cayenne. In another shallow bowl, lightly beat the egg white. Dip the fish in the egg white and then in the cornmeal mixture. 2. In a large nonstick... - 35.5274

GETTING READY 1) Preheat oven to 500 degree. 2) Cut fish into small slices. MAKING 3) Combine egg, hot pepper sauce, and Worcestershire sauce, dip fish in the mixture, and roll in breadcrumbs. 4) Take a well-greased pan, place the fish slices, and bake for... - 37.1994

GETTING READY 1) Rinse the snapper well and remove excess moisture using a kitchen towel. 2) Allow the snapper to marinate in fish sauce for half an hour, pat dry and dredge with cornflour. 3) Remove the seeds from the peppers. 4) Now make peppers and onions... - 42.4852

1. In a large bowl, stir together ginger, soy sauce, pineapple juice, garlic, sugar, sesame oil, and red pepper flakes. Add fish and stir to coat. Set aside; stir occasionally. 2. Peel and core pineapple, then cut crosswise into thin slices. Arrange slices on... - 31.0441

Preheat oven to 425° F. In a large bowl, combine the onion, minced garlic, peppers, potatoes, herbs, black pepper, salt, and 1/2 cup of the olive oil; mix well. Transfer the vegetable mixture to a shallow baking dish large enough to accommodate the fish and... - 43.9683

Dredge filets lightly in flour. Heat oil and butter in large frying pan. Add fish and cook 3 minutes over medium-high heat. Turn filets over, season well and continue cooking 2 to 3 minutes. Add red pepper, zucchini and apple to pan; cook 2 to 3 minutes over... - 32.7085

MAKING 1. In a microwave safe dish (approximately 12 inches big and 2-3 inches deep), mix oil with onion and garlic and microwave, uncovered, for 2 minutes at full power, stirring once in between. 2. Take out 1 tablespoon of the onion-garlic mixture and keep... - 42.3166

In a shallow plate, stir together the potatoes, Parmesan, parsley, and salt. In a separate bowl, stir together the egg and milk. Dip the fish first in the egg mixture, then in the potato mixture, pressing it in until the fish is well coated on both sides. In... - 37.6054

1. In a large ungreased skillet, toast the almonds over medium heat, shaking frequently, until golden, about 5 minutes. Remove the almonds from the pan and set aside. 2. In a shallow bowl, combine the flour, salt, and pepper. Lightly dredge the snapper... - 35.4911

1. In a medium bowl, combine the tomatoes, wine, and lime juice. Place the fillets, flesh-side down, in the marinade. Let marinate at room temperature for 20 to 30 minutes. 2. Reserving the marinade, remove the fish and pat dry with paper towels. Sprinkle the... - 37.7598

• Twist off crown from pineapple. Cut pineapple in half lengthwise. Refrigerate one half for later use. Cut remaining half in half. Core and skin fruit. Coarsely chop fruit; set aside. • Season fish with salt and black pepper. • Fry fish in large,... - 38.2828

Heat oil in a wide frying pan over medium-high heat. Add onion and garlic and cook, stirring often, until onion begins to brown (about 10 minutes). Stir in sugar, salt, cinnamon, cloves, and tomatoes. Increase heat to high and cook, stirring, until mixture is... - 43.2576

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

MAKING 1. In a frypan heat the oil and stir in the onions, garlic, tomato paste and tomatoes. 2. Stir until the onions are cooked and the sauce is a rich, red colour. 3. Put in the capers, lemon juice, vinegar and black olives, make a hole in the sauce and... - 39.1628

MAKING 1) Take a sheet of wax paper and pour the cracker meal on it. 2) Dredge the red snapper fillets in it, coating both sides evenly. 3) Take a nonstick skillet of size 9 inches and spread it with nonstick cooking spray. 4) Place fish in it and cook on... - 38.1366

1. In a shallow bowl, combine the scallions, pecans, and bread crumbs. In another shallow bowl, combine the flour, salt, and pepper. In a third shallow bowl, blend the egg and milk. 2. Dredge the fish in the flour mixture, then in the egg, and finally in the... - 36.244

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 in the seasoned flour. 3. In a large skillet, preferably nonstick, warm the... - 35.5546

1. Rinse the fish and pat dry on absorbent kitchen paper. Season inside and out and place in a shallow dish. Spoon over the sherry and set aside. 2. Meanwhile, make the stuffing. Carefully halve, deseed and finely chop the chilli. Place in a small bowl. 3.... - 37.0546

GETTING READY 1) Rinse and pat dry snapper. MAKING 2) Take a heavy bottomed frying pan and heat it. 3) Put the tomatillos, onion and some orange peel in it. Cover the pan and cook on low heat until vegetables are soft. 4) Now, add orange juice and salsa and... - 38.4379

GETTING READY 1. Defrost the frozen fish. 2. Cut the fillets form the skin sides and sprinkle salt and pepper on both sides. 3. Apply olive oil on the skin sides. MAKING 4. Take a bowl; add onion and garlic in it. 5. On the cut side of fillet put 4 teaspoons... - 42.5393

Grind pepper, salt, paprika and fennel seed together in mortar. Sprinkle mixture over both sides of each filet. Heat 2 tbsp (30 mL) butter in large frying pan over medium heat. Add fish and cook 4 minutes. Turn filets over and continue cooking 3 to 4 minutes... - 25.9872

Remove the spinach from its wrapping and place on a large plate. Microwave on high for 6 minutes. Cover with foil and let stand for 5 minutes to complete thawing. Transfer the spinach to a sieve and drain well, pressing with the back of a spoon to remove all... - 36.1183

GETTING READY 1. Under running cold water rinse the fish, pat dry with absorbent kitchen paper and keep aside. 2. Rub the fish with half of the lime or lemon juice and 1 teaspoon of the salt. MAKING 3. In a lightly oiled heavy frying pan place with the skin... - 45.3646

GETTING READY 1) Ask the fishmonger to remove the center bone of the red snapper without separating the two sides of the fish. Head may be left intact or can be removed. 2) Wash and pat dry the fish. 3) In a bowl,... - 44.6988

GETTING READY 1. Defrost the fish, if cold. MAKING 2. Take a medium bowl and put flour, paprika, garlic powder, salt, thyme and ¼ of red pepper in it. 3. Dip the fillets in the milk and soon after the flour mixture. 4. Take a 12 inch skillet, put peanut oil... - 41.2937

Heat oil in a frying pan. Saute garlic and onion for 4 minutes over medium heat, stirring occasionally. Mix in peppers and continue cooking for 3 minutes. Set aside. Mix oil with garlic powder in a small bowl. Thread skewers with fish and squash. Brush kabobs... - 37.3581

GETTING READY 1. Season the plank 2. Preheat the plank to 350 degrees bb 3. In a large skillet, fry the bacon till crisp 4. set the bacon aside to drain 5. when cook crumble and seta side 6. Wipe down the skillet and add butter, onion, green onion, garlic,... - 44.8245

MAKING 1 In boiling salted water, cook fusilli until al dente. 2 Drain the fusilli and mix in some vegetable oil to prevent sticking. 3 In a frying pan, melt butter and saute red pepper and garlic clove for about 2 minutes. 4 Add in the snapper... - 44.1045

MAKING 1 In boiling salted water, add penne and cook until al dente. 2 Drain the pasta and mix in a little vegetable oil to avoid sticking. 3 In an ovenproof dish, transfer the penne. 4 In a frying pan, heat some oil and brown the penne on both the... - 42.0086

Pat the snapper meat completely dry with paper towels. Then combine the flour, salt and pepper in a paper bag, add the snapper pieces and shake vigorously to coat all sides evenly. Remove the meat from the bag and, one piece at a time, shake off the excess... - 43.8078

MAKING 1 Using paper towels, pat the snapper meat completely dry. 2 In a paper bag, combine the flour, salt and pepper. 3 Add in the snapper pieces and shake vigorously to coat evenly. 4 Remove the meat from the bag and shake off the excess... - 47.0269

1. Combine the batter ingredients in a medium bowl; set aside. 2. Place a wide nonstick frying pan over medium-high heat until hot. Add 2 tablespoons of the vegetable oil, swirling to coat the surface. Dip the fish pieces into the batter, letting the excess... - 31.6364

1. Make diagonal slashes along both sides of the fish. 2. Place chopped chillies, coriander (cilanto) roots, garlic and black peppercorns in a food processor and process to make a paste. Spread mixture over both sides of fish and marinate for 30 minutes. 3.... - 36.1152

Cooking a whole fish is much easier than you think, try this delicious and easy recipe. You will "WOW" your family and friends! - 32.4655

GETTING READY 1) Clean and scale the fish. 2) Carefully remove the flesh from both sides of the fish, keeping the head, backbone and tail intact. 3) Leave the skin on the fish fillets but remove all bones carefully. 4) On a chopping board, put the fish... - 44.6953

GETTING READY 1) Season the fish with 1 ½ teaspoons of salt and pepper. 2) In a non-stick pan heat half of the oil, brown the fish on both the sides. 3) Remove on paper napkin. MAKING 4) In the skillet heat the remaining oil, sauté onions and garlic for... - 44.0494

1. Rinse all fish under cold running water and pat dry with paper towels. On a large piece of wax paper or flat plate, combine flour, salt, and pepper. Dredge fish in seasoned flour. 2. In a deep-fat fryer or large saucepan, heat oil to 350° on a deep-fat... - 29.6575

MAKING 1) In a deep saucepan, heat about 3 inches oil to 350 °F for deep frying. 2) Dredge the fish and vegetable pieces in the tempura batter, drain, then coat lightly with the crushed potato chips. 3) Deep fry the fish and vegetables in batches for about... - 33.2351

Heat your oven to its highest temperature. To prepare each snapper; cut away the head just below the gills. Cut the fish in half crosswise through the bone. To prepare each whiting, cut away the head, snip off the side fins, and cut the body into three pieces... - 44.7796

To make sauce, in small bowl, combine sour cream, pickles and 2 tablespoons of the salad dressing & seasoning mix; cover and refrigerate. On large plate, combine bread crumbs and remaining salad dressing mix. Dip fillets in egg, then coat with bread crumb... - 30.4789

MAKING 1. In a frypan melt the butter over medium heat. 2. Put in the ginger and stir. 3. Dust the fish fillets with a little flour, shaking off the excess and place in the pan. 4. Turn over when the underside has sealed, add the asparagus, some more butter... - 33.5596

GETTING READY 1) Clean, wash and dry the fish. 2) Score the fish on both the sides, but leave the fish whole. MAKING 3) In a deep skillet, heat the lard or oil and fry the fish in it until browned on both the sides. 4) Reduce the fat in the skillet to... - 45.6546

GETTING READY 1) Chop half of the pimientos. Reserve the other half for garnish. 2) With cold water, wash the fish thoroughly. Gently pat dry the fish. 3) In a glass baking dish, arrange the fish fillets. 4) Over the fish, pour the lime juice. 5)... - 47.2068

MAKING 1) To prepare batter, in a large bowl sift flours and salt together. 2) Add the milk and water mixture, beat until smooth. 3) Mix egg yolk and peanut oil. Beat until blended. 4) Mix ginger and let the mixture stand for half an hour. 5) Beat egg white... - 45.7697

MAKING 1. Rub the fish with a lemon half and sprinkle to cover with black pepper. 2. In a frypan heat the oil and fry fish both sides until 3/4 cooked (5 minutes per inch of thickness). 3. Put in vinegar and 3 Tbsps of peanut sauce to the pan. 4. Spoon over... - 34.7639

1. Wash snapper, pat it dry. Stab fish few times with fork. 2. Mix tamarind, salt with 1/4 cup water. Marinate fish in this liquid in refrigerator for at least 4hrs. 3. Coat fish with flour on both sides. 4. Heat oil in large non-stick trypan or non-stick... - 42.6351

1. Preheat the oven to 400°. Line a broiler pan with foil and lightly grease the foil. 2. In a medium skillet, warm the oil with the butter over medium-high heat until the butter is melted. Add the carrot, celery, and mushrooms, and stir-fry until the... - 37.553

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

1. Pat fish dry with absorbent kitchen paper. Place fish in a baking dish and fill cavity with lemon slices, chillies and marjoram sprigs. 2. Place garlic in a hot frying pan or comal and cook until skins are charred and garlic is soft. Squeeze garlic from... - 28.0546

Remove fennel leaves and cut off tough stems. Trim bruises from fennel, then cut head into quarters lengthwise; remove and discard core. Thinly slice fennel quarters crosswise. Heat oil in a wide frying pan over medium-high heat; add onion and sliced... - 39.6339

1. Fry bacon in large saucepan until limp. 2. Add vegetables, except potatoes, and cook until translucent. 3. Add tomatoes, tomato sauce, water, potatoes, and seasonings. 4. Cover and cook about 20 minutes, or until potatoes are tender. 5. Cut fish into... - 38.3698

GETTING READY 1. In a large saute pan heat the oil or butter and fry the onions, tomatoes, garlic and tomato paste. MAKING 2. Stir and allow to make a sauce. 3. Put in the celery, peppers, seasoning and beer or wine and cook for about 10 minutes. 4. Put in... - 43.8034

MAKING 1) In a wide, shallow dish that has a 1-inch high rim, put the fish. 2) On a rack in an electric frying pan or a wok that has been filled about 2 inches deep with water, place the dish. Ensure that the water does not come up the sides of the dish with... - 32.9154

Preparation Combine sauce ingredients in a small saucepan. Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly. Keep warm while preparing fish. Cutting only 1/2 inch deep into fish, score fillets lengthwise at 1-inch... - 38.7505

In large kettle, Dutch oven, or fish poacher, bring the chicken broth to boiling. Add celery, sherry, onion, carrot, gingerroot, peppercorns, and salt. Simmer for 5 minutes. Place fish on foil harness or place on greased rack of fish poacher (if using kettle... - 36.3744

Combine sauce ingredients in a small saucepan. Place over medium-high heat and cook, stirring, until sauce boils and thickens slightly. Keep warm while preparing fish. Cutting only 1/2 inch deep into fish, score fillets lengthwise at 1-inch intervals. Then... - 38.095

1. In a medium saucepan, bring 2 cups of water to a boil over high heat. Add the rice, lemon juice, butter, lemon zest, and 1/4 teaspoon of the cayenne. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about... - 35.8379

1. In a large skillet, warm 2 teaspoons of the oil over medium-high heat. Add the onion and garlic, and stir-fry until the onion begins to brown, about 5 minutes. 2. Add the remaining 1 teaspoon oil, 1 tablespoon of the butter, the bell pepper and mushrooms,... - 38.3958

In a heated frying pan, saute the mushrooms in half the butter or olive oil. Set aside. Heat a 3-quart covered Dutch oven and saute the onions and garlic in the remaining butter until they begin to brown. Place the fish pieces on top of the onions and place... - 39.1504

Slice the cucumber in half lengthwise, remove the soft pulp and seeds and cut into 2-inch-(5-cm-) long matchsticks. Cut the carrots into matchsticks of the same size. Slice the ginger and gherkin into even finer strips and put them all into a bowl with the... - 44.1917

1. Soak the mushrooms in warm water to cover for 30 minutes; drain. Cut off and discard the stems; cut the caps into quarters. Place the mushrooms in a food processor and process until finely chopped. Add the remaining mousse ingredients and process to a... - 28.8063

GETTING READY 1) Preheat oven to temperature of 400 degrees. 2) Skin the sausage and slice it into 1/8-inch rounds. 3) If preferred, peel the shrimp, leaving the tails intact or take off only the legs and leave shells on. 4) In case whole chicken is being... - 43.542