106968 fish platter mustard caper salad Recipes

salmon , (or 2 large fillets), stalks celery, large diced, green onions, diced, capers, fresh dill, minced, rasberry vinegar, olive oil, ground pepper, salt

balsamic vinegar, drained small capers, olive oil, pepper, tomatoes, halved, fresh basil leaves, shredded, bibb lettuce leaves (optional)

fish fillet (halibut, cod, haddock, pollock or even salmon, fresh or thawed), egg, milk, fine breadcrumbs, salt, fresh ground pepper, italian herb seasoning, dry mustard, olive oil or 2 tbsp canola oil

fish fillets, sour cream, swiss cheese, shredded, onion, chopped, salt, pepper, paprika, dried basil, prepared mustard

fish fillet (white e.g talapia would be the best), spoo turmeric powder, salt , plus, salt, tomatoes (cut into pieces), garlic paste, ginger paste, cumin powder, coriander powder, mustard powder, red chilies, dry coconut powder , paste (can ground the flakes or fresh coconut with some water), onions (chop very finely), water, vegetable oil, to fry

fish- 1/2 kg(sliced ), eggs 3, big onion, green chilly, chilly powder, pepper, turmeric powder, salt 2 taste, lemon juice, black mustard seeds, refined oil

frozen crunchy breaded fish fillets, mayonnaise, prepared ranch salad dressing, sweet pickle relish, garlic powder, white bread, process american cheese, lettuce leaves

fish - 1/4 kg- (if using canned tuna ,take 2 small cans) - (i like to use halibut, king fish or any of the white meat fish with tougher textures. salmon is also fine but be careful as they tend to break up.), potato - 2, shallots chopped - 1 cup, ginger &garlic thinly sliced-1 tsp each (or ground), green chillies chopped - 2 pieces, ground black pepper powder - 1 tsp, fish masala - 1 tsp, egg - 2, bread crumbs, salt to taste, oil for frying (or else you can bake this dish as well)

coarse salt, cauliflower, washed and drained, oil-cured black olive, pitted (olives from gaeta), capers, rinsed and dried, green olives, pitted, red pepper , packed in vinegar, rinsed, dried, and sliced into julienne strips, black pepper, freshly ground , to taste, lemon juice, extra virgin olive oil

extra-virgin olive oil, garlic, minced, roma tomatoes, chopped, red pepper flakes, kosher salt and freshly ground black pepper, calamari, cleaned, sliced into 1/4 to 1/2-inch slices, lemon juice, extra-virgin olive oil, capers, rinsed and drained, lemon , zested, kosher salt and freshly ground black pepper, chopped fresh flat-leaf parsley

fresh bread crumbs, butter, melted, dried oregano, garlic, minced, salt, pepper, fish fillets, dijon mustard

chopped celery, chopped onion, chopped parsley, frozen cod fish fillet, partially thawed and cut into cubes, salad oil or 1 tbsp olive oil, water, tomato juice, salt, thyme leaves, curry powder, pepper, garlic powder, elbow macaroni, shredded cabbage, frozen mixed vegetables, thawed

fish fillets, cut into 1-in cubes, melted butter , for basting, chopped scallions (to garnish ), bamboo skewer , pre-soaked overnight, cumin powder, cooking oil, yellow mustard seeds, fresh red chilies, turmeric, grated nutmeg, szechwan pepper (timur), lemon juice, garlic paste, ginger paste, salt and pepper

sole fillets (about 4 oz each), flour, fresh thyme, chopped or 1 tsp dried thyme, salt, pepper, canola oil, carnation evaporated milk, coarse grain mustard, capers, rinsed, patted dry, fresh dill, chopped

marinated herring in wine sauce, dry, removing any onion pieces., place on plate and refrigerate until assembly, cream cheese, softened, stone ground mustard, butter, softened, fresh watercress , clean, remove leaves and discard stems, cocktail whole wheat bread , 2 x 2 x 1/4

bone-in, 1-inch-thick pork chops (9 to 11 oz each), kosher salt , plus more as needed, canola oil, dill pickle spears, flat-leaf parsley, apple cider, unsalted butter, dijon-style mustard, capers, no-salt-added chicken broth

marinated herring in wine sauce, cream cheese softened, stone-ground mustard, capers prepared in vinegar brine , rinsed in cold water, patted and dried, butter softened, fresh watercress clean, remove leaves and discard stem

chopped shallot, dijon mustard, balsamic vinegar or 4 tbsp sherry wine vinegar, olive oil, salt, boiling potatoes or 2 lbs salad potatoes, tomatoes, cut into wedges, mustard greens , rib cut out, leaves shredded, minced chives