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Recipes 8/12/2014 [4] Catherine Tyldesley: Make three Yule logs in under 90 seconds Smoked Salmon Fishcakes with lemon crème fraiche • Fillet of Beef with Mushroom Rarebit topping • Porchetta 9/12/2014 Elaine Paige: Serving six guests Pan-fried figs wrapped in parma ham • Cheats three bird roast • Tiramisu cake 10/12/2014 Warwick Davis
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes , beer , balsamic vinegar , wine ) is added ...
Image credit: Robert S. Cooper/A Real Southern Cook Buttermilk-Battered Fish 1 quart buttermilk 1⅓ pounds fresh fish fillets (such as catfish, flounder, trout or grouper), cut into serving ...
Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the hake from the refrigerator to bring to room temperature.
Season the salmon as desired. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's well browned.
Portions cut from frozen Alaska pollock fillet blocks are the most common choice for fast food restaurant fish sandwiches, for example in the McDonald's Filet-O-Fish. Alaska pollock is also a common raw material used in the manufacture of surimi (fish paste). Alaska pollock is widely regarded as one of the best proteins for the manufacture of ...