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Rub the fish fillets with olive oil and season with salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, about 3 minutes per side. Transfer the fish ...
Grill the mahi-mahi until it flakes easily with a fork, 3 to 4 minutes per side. Transfer the grilled fish to a serving platter and sprinkle with the remaining zest and juice. Serve with the ...
Pecan-Crusted Fish with Crab Salad and Crushed Corn Sauce by Tory McPhail. ... and this recipe is near perfection. There’s a generous ratio of crab meat to crushed tomatoes here, and it all ...
Main Menu. Health. Health
Top the fish with the bread crumb mixture and press to adhere. Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm. Stir the cornstarch, broth, lemon juice and thyme in a medium bowl until the mixture is smooth.
The floured fish is completely submerged in the hot oil. The frying techniques result in a crisper texture, but the sauce will need to be made separately. The sautéed fish will have a softer skin by comparison, but allows for the possibility of creating the sauce à la minute after the fish has been removed by adding fresh butter, parsley, and ...
Place the fish into a roasting pan. Top the fish with the bread crumb mixture and press to adhere. Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the ...
Cameron Mitchell is president and founder of Cameron Mitchell Restaurants. He gained notoriety in the restaurant industry in 2008, when two of the company's concepts: Mitchell's/Columbus Fish Market and Mitchell's/Cameron's Steakhouse—a total of 22 units—sold to Ruth's Hospitality Group for $92 million.