1 .Combine first 5 ingredients. Stir with a whisk until smooth and creamy. Cover and chill at least 1 hour. 2. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fillets on each side with 1 teaspoon salt. Place fillets in pan and cook 3 ..

Wash spinach thoroughly, removing tough stems and wilted leaves. Place in large pan. Cover tightly and cook, shaking the pan several times, for about 8 minutes or until tender. Drain if necessary, chop finely; add pepper and salt and butter. Place in ..

1. Prepare grill. 2. Place fillets and next 4 ingredients in a food processor; process until fish is finely chopped. Shape fish mixture into 4 (4-inch) patties. Brush patties evenly on each side with oil. Place on grill rack coated with cooking spray. Cover ..

1. In a small skillet, toast the cumin seeds over medium heat until fragrant, about 2 minutes. Shake the skillet from time to time to keep the seeds from scorching. Grind the seeds with a mortar and pestle or place between 2 sheets of wax paper and crush with ..

GETTING READY 1)Dressing is best prepared 1 hour before serving. To prepare dressing, mix together, shallot, vinegar and oil. MAKING 2)To prepare tuna, wrap tuna with plastic wrap and freeze for 1 hour until firm. 3)Using a kitchen slicing machine or a sharp ..

GETTING READY 1. Season the plank 2. Preheat the plank to 350 degrees MAKING 3. In a small mixing bowl, tip ion the olives, tomatoes, anchovies, thyme and the oil 4. Place the fillets in the oval of the preheated plank 5. Season with salt and pepper 6. Tip ..

Chop the tuna fillet. Marinate in ginger juice, lemon juice, fish sauce, chilli puree, salt and pepper. Arrange in the middle of the plate. Make a salad with soy bean sprouts, chopped coriander leaves and a green lime dressing. Scatter roasted sesame seeds ..

Heat the olive oil in a large skillet, add 2 tablespoons of the tuna oil, and saute the garlic until it is sizzling but not brown. Add the tomatoes and cook over medium-high heat, stirring often, for 10 minutes. Reduce the heat to a simmer. Break the tuna ..

1. In a blender, puree the canned tuna with the chicken stock, mayonnaise, capers, anchovy, cornichons, mustard and white wine vinegar. Season the sauce with salt and black pepper. 2. In a small bowl, toss the bread crumbs, thyme, parsley and ltablespoon of ..

This Salad Nicose is a fabulous starter course ! Try out this tuna, vegetables, romaine and seasonings medley for your very next meal and tell me if you like it ! Your suggestions for the Salad Nicose are welcome

1. Rinse fish; pat dry. Cut fish into 6 serving-size pieces. In a small mixing bowl combine lemon juice, garlic, basil, oil, soy sauce, Worcestershire sauce, and pepper; brush mixture over fish. 2. Place fish fillets on the rack of an uncovered grill over ..

–  Preheat oven to 375 °F (190 °C). –  In a bowl, combine all stuffing ingredients and let stand for at least 1 hour. –  Roll out puff pastry and cut into 8 identical fish shapes. –  Place 1 halibut fillet in middle of pastry and spoon stuffing ..

To prepare raspberry sauce, puree raspberries with the juice in a food processor fitted with a steel blade. Spoon raspberry puree into a saucepan. Stir in sugar and simmer for 10 minutes. Strain and cool. Using the food processor, whip the eggs and egg yolk ..

Combine soup, oil, vinegar, sugar, onion, mustard, salt and pepper in a tightly covered container; shake well. Mix potatoes with 200 mL dressing and green beans with 50 mL dressing. Chill all ingredients; on a large platter place salad greens. Arrange ..

Dissolve the gelatine in the boiling water. Add the lemon juice and when cool stir into the mayonnaise. Arrange the fillets on a wire tray, with a plate underneath to catch any 'drips'. Use the sauce when cold, but before it sets, and spoon carefully over the ..