104 pan fish oil Recipes
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spanish chorizo , sausage links cut in 1/4-inch slices (t... and24 Morespanish chorizo , sausage links cut in 1/4-inch slices (the firm chorizo, mexican chorizo is the soft version), boneless skinless chicken thighs, cut in large pieces, pork chop , cut in cubes don tsp dice too fine (1-inch thickness, and yes i just ask the guy behind the meat counter for 1), ham , cut in cubes don tsp dice too fine (1/4-inch thickness, and yes again, i just get a slice from the deli), shrimp, peeled and tails on (personally i remove mine, but traditionally they are left on), cod, cut into large pieces (use could use halibut too, any firm white fish), clams , cherrystone if possible my seafood guy will always clean them for me (rinsed well in a pan of water), mussels , my seafood guy will always clean them for me (rinsed and cleaned well), bell peppers, cut in strips (i like to use 1 green and 1 red pepper), scallions, chopped (green and white parts ), onion, chopped, minced garlic, olive oil, arborio rice, chicken broth , sometimes i use a bit more broth (stock if you have home made would be even better), saffron, fresh parsley, chopped, bay leaf, white wine, lemon juice, frozen peas, salt, pepper, lemon wedge, parsley1 hour 15 min, 25 ingredients
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garlic, cracked black peppercorns, chilies and13 Moregarlic, cracked black peppercorns, chilies, coriander leaves, lime juice, sliced pickled ginger, fish sauce (nam plao), wasabi powder or prepared wasabi, egg, beaten, mayonnaise, tuna fillet, spring roll skins, sheets of nori seaweed, romaine lettuce leaves, blanched for a few seconds to make pliable, dark soy sauce and tabasco sauce for garnish, peanut or vegetable oil for pan frying4 min, 16 ingredients
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Chilka-Style Pan-Seared Black Bassblack bass, fish filets, shallots, ginger, chopped, garlic and21 Moreblack bass, fish filets, shallots, ginger, chopped, garlic, granny smith apples, asian pear, leeks (white only ), onions, celery, mango, grape seed oil, ground coriander, turmeric, curry powder, sake , reduce by 1/4, chicken stock , reduce by 1/2, cream, coconut milk, butter, apple-fennel-frisee-salad, mature coconut, granny smith apples, fresh basil (purple , if you can find it), clean california frisee26 ingredients
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Seared Fish Steaks with Horseradish Buttertuna , swordfish or shark steaks, but 1 to 1 1/4 inches t... and7 Moretuna , swordfish or shark steaks, but 1 to 1 1/4 inches thick, olive or vegetable oil, salt and ground black pepper, lemon wedges, or a pan sauce, uncooked relish, or flavored butter, bottled pure horseradish with liquid squeezed out, butter, at room temperature, vinegar, salt and ground black pepper8 ingredients
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Herb-Crusted Halibut aka Mommy's Fish Stickshalibut fillets (preferably alaskan), skin removed and10 Morehalibut fillets (preferably alaskan), skin removed, all-purpose flour, seasoned salt or essence, divided, pepper, divided, eggs, panko (japanese bread crumbs), dried parsley, dried dill, dried marjoram, vegetable oil, for pan-frying, lemon wedges25 min, 11 ingredients
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Crunchy Vietnamese Cabbage Salad With Pan-Seared Tofusoy sauce, light brown sugar, asian fish sauce (optional) and9 Moresoy sauce, light brown sugar, asian fish sauce (optional), lime , zest and juice, jalapeno, seeded and minced, garlic clove, minced, peanut oil, extra firm tofu , cut into slabs 3/4 inches thick, cabbage, shredded, carrot, grated, peanuts , roasted & salted, coarsely chopped, plus more to serve, cilantro, chopped, plus more to serve30 min, 12 ingredients
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Rachael Ray's Pan-Roasted Fish With Burst Tomato Saucegrape tomatoes, garlic cloves, chopped, shallot, chopped and3 Moregrape tomatoes, garlic cloves, chopped, shallot, chopped, olive oil, divided, salt and pepper, halibut or 2 (6 oz) fillets sea bass25 min, 6 ingredients
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Rachael Ray's Pan-Roasted Fish With Burst Tomato Saucegrape tomatoes, garlic cloves, chopped, shallot, chopped and3 Moregrape tomatoes, garlic cloves, chopped, shallot, chopped, olive oil, salt and pepper, halibut fillets, 6 oz each25 min, 6 ingredients
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Tempura 101seasonal fish and vegetables are used in tempura. the ing... and35 Moreseasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.5 min, 36 ingredients
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Oven Roasted Monkfish with Clams and Merguez Sausage (Bobby Flay)monkfish tails, trimmed, olive oil and8 Moremonkfish tails, trimmed, olive oil, salt and freshly ground black pepper, preheat oven to 400 degrees f. heat 2 tbsp of olive oil in a large saute pan over medium-high heat. season the monkfish with salt and pepper to taste. sear on both sides until lightly golden brown. place the fish in a small roasting pan and roast in the oven for 12 to 15 minutes., fingerling potatoes, sliced in half, vertically, olive oil, salt and pepper, preheat oven to 400 degrees. toss potatoes in olive oil in season with salt and pepper to taste. roast for 10 to 15 minutes, until just cooked through and lightly golden brown., merguez sausage, preheat grill or grill pan. grill the sausage until golden brown and cooked through. let rest and cut into 1/2-inch slices.45 min, 10 ingredients
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Fool-i-ya-baise Seafood Stew (Rachael Ray)extra-virgin olive oil , 3 turns of the pan and23 Moreextra-virgin olive oil , 3 turns of the pan, fennel seed , 1/3 palm, garlic, chopped, leek , sliced lengthwise, then across, 1/2-inch slices, then washed and drained, onion, chopped, ribs celery , split lengthwise, then chopped, bay leaf, salt and pepper, bundle fresh thyme, sprigs, 4 to 6, left whole, orange peel, 3 or 4-inch strips, made with vegetable peeler, chopped flat leaf parsley, 3 handfuls, dry white wine, chicken stock, good quality , from soup aisle, chunky style crushed tomatoes or diced tomatoes, fish, cut into 2-inch pieces, such as red snapper and tilapia, sea scallops, halved, baguettes , ask for them to be sliced at the bakery counter, garlic , cracked away from skin, roasted red bell peppers , jarred is fine but pat them dry, red chile pepper, seeded , or 1 tsp crushed red pepper flakes, baguette, crust trimmed, salt, stock from above stew , taken as it cooks, olive oil40 min, 24 ingredients
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Spicy Chicken with Peppers and Basil (Rachael Ray)jasmine rice, prepared to directions on the package and19 Morejasmine rice, prepared to directions on the package, boneless, skinless chicken breast, turn around the pan ) wok or light colored oil, hot chile oil, crushed red pepper flakes, onion, thinly sliced, red bell peppers, seeded and thinly sliced, garlic, chopped, turns around the pan in thin stream or 2 splashes) fish sauce, leaves fresh sweet basil , torn, suggestion : thai salad with peanut dressing, recipe follows, chunky style peanut butter, light oil , vegetable or canola, dark soy sauce , a splash, splashes ) rice wine vinegar, sugar, cayenne pepper, head iceberg lettuce, shredded, fresh bean spouts, carrots, grated or peeled into curls with a vegetable peeler40 min, 20 ingredients
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Chicken Veg. Stew in Peanut Butter Tomato Sauce: Mafepeanut oil (or vegetable oil), chicken , cut in eighths and12 Morepeanut oil (or vegetable oil), chicken , cut in eighths, onion, chopped, tomato paste, salt, tomato, chopped, potato, cabbage, cut in 1/2-inch pieces (or 6 brussels sprouts), carrot, peeled, cut into 1/2-inch chunks, butternut squash, peeled and cut into 1/2-inch chunks (or 6 patty pans, cut in half), thai fish sauce, peanut butter (or tigadege =roasted peanut paste), whole scotch bonnet peppers (optional) or 1 whole jalapeno (optional), steamed white rice , for serving16 min, 14 ingredients
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Bluefish Timgadolive oil (plus more for pan ), garlic cloves, crushed and14 Moreolive oil (plus more for pan ), garlic cloves, crushed, serrano chili peppers, stemmed, seeded and coarsely chopped, lemon , zest of, finely grated, coriander seed, cumin, ground, saffron thread, gingerroot, grated, mint leaves, bluefish, filleted & cut into 1/4-inch-thick scaloppini (may substitute mahi-mahi), tomato, peeled, seeded and coarsely chopped, fish stock, salt , to taste, flour, eggs, large, beaten, black pepper, freshly ground to taste45 min, 16 ingredients
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Red Thai Curry Chicken Stir-Fryolive oil (less if using non-stick pan ) and8 Moreolive oil (less if using non-stick pan ), chicken thighs, cut into bite size pieces, bell peppers (any colour, sliced), red onion, chopped, red chili pepper, chopped, carrot , julienned, water, thai red curry paste, thai fish sauce (nahm plah)27 min, 9 ingredients
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