107 flavored fillets Recipes

fresh parsley leaves , packed, breadcrumbs (plain or italian flavored ), dried dill weed, lemon juice, garlic, minced, lemon pepper, white wine, fat-free cream cheese (or reduced fat , or regular), parmesan cheese, fresh grated, crabmeat or 3 oz imitation, boneless skinless salmon fillets, thawed, sheets phyllo dough, thawed, cooking spray or olive oil, white wine, dill weed, dried, cornstarch, honey mustard, butter, white pepper , to taste

crushed sour-cream -and-onion-flavored potato chips, egg, milk, chicken breast fillets, cut into 1 1/2-inch cubes, butter, melted, honey mustard , recipe follows

salt-free blackened redfish seasoning blend (such as the spice hunter), skinless tail-end salmon fillets (about 1/2-inch thick ), salt, olive oil-flavored cooking spray, grated english cucumber , pressed between paper towels and squeezed dry, low-fat ranch dressing, french bread (about 12 inches long), green leaf lettuce leaves, sliced english cucumber

tuna steaks, fresh ground pepper, kosher salt, olive oil, jumbo pasta shells , cook according to package directions (but don tsp overcook, you don tsp want them to break apart), mayonnaise (you can use a little more if you want, but i prefer a light dressing), celery ribs, cut lengthwise and then chopped fine, red onion, chopped fine, roasted red peppers (jar is fine , i always keep some on hand), scallions, fine diced (white and green parts ), kalamata olive, chopped (you can substitute black olives), anchovy fillets, fine minced (don tsp shy away, you will never notice them but wow, what a great flavor), capers, drained and chopped, fresh lemon juice, fresh parsley, fine diced, pepper, tomatoes, chopped and then lightly pureed in the food processor, fresh basil, chopped fine, shallot, chopped, olive oil, red wine vinaigrette, salt, pepper, salad greens, for serving (use your favorite , i love some torn bibb or boston lettuce for a creamy texture), lemon, cut in 4 wedges (1 per plate as a garnish and squeezed on the salad)

sturgeon fillets, totaling about 2 lb, skinless, chicken consomme, cream, white polenta, salt and freshly ground black pepper, lemon juice, fig puree, olive oil , to taste, langoustine carcasses, carrot, roughly chopped, onion, roughly chopped, parsley sprigs, to taste, thyme , to taste, bay leaf , to taste, star anise , to taste, water, powdered licorice, cream, artichokes, lemon juice, carrots, shallots, zucchini, red bell peppers, country ham, olive oil, chopped up artichoke hearts (from above), fresh chives , to taste, using a nonstick skillet , caramelize the sturgeon fillets. set aside., this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.