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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook ...
Meanwhile, season fillets on both sides with remaining 1/2 teaspoon of the salt and pepper to taste. Heat another skillet over medium-high heat; add the remaining 2 tablespoons of the olive oil ...
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Ta'ape: common bluestripe snapper; To'au: blacktail snapper; ʻŪʻū: squirrelfish (menpachi) Uhu: mature parrotfish; ʻŪkīkiki: Brigham's snapper (gindai) Uku: gray jobfish/snapper; Ula: Hawaiian spiny lobster; Ula pāpapa: slipper lobster; ʻUlaʻula koaʻe: Longtail snapper (onaga) Ulua: mature thicklip trevally; Ulua kihikihi: threadfin jack
The fish fillets are rubbed with or marinated in a freshly-made yellow or green kroeung [2] mixed with coconut cream or coconut milk and eggs. The curry mixture is placed in a banana leaf container with great morinda leaves at the bottom and steamed for around 20 to 30 minutes until the curry achieves a mousse-like consistency. [ 2 ]
One recipe uses one cup of chopped onion, celery, and carrot as well as diced pork hocks and a dash of Worcestershire sauce. [4] Another uses white fish fillets (either cod, grouper, tilefish, or snapper), onions, carrots, celery, minced garlic, unsalted butter, bay leaf, thyme, allspice, Worcestershire sauce, black rum and sherry pepper sauce. [5]
Make this buttery salmon dish with a sweet-yet-slightly-savory dipping sauce. Salmon is usually one of those fish that wins everyone over, so it'll be easy to love. Red Snapper with Smoked Tomato ...
Meunière sauce is a variation on a brown butter sauce. [2] While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. [citation needed] Another common variation is to use pecans rather than almonds in an amandine. [4]