RecipeHive

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Fish Tacos

Posted by in Shared Member Recipes

Yield: 4 servingsPrep Time: 35 minCook Time: 45 minTotal Time: 1 hr 45 minSource: Food Network: Bobby FlayIngredients1 pound white flaky fish, such as mahi mahi or orata1/4 cup canola oil1 lime, juiced1 tablespoons ancho chili powder1 jalapeno, coarsely chopped1/4 cup chopped fresh cilantro leaves8 flour tortillasShredded white cabbageHot sauceCrema or sour creamThinly sliced red onionThinly sliced green onionChopped cilantro leavesPureed Tomato Salsa, recipe follows2 tablespoon peanut oil1 small red onion, coarsely chopped4 cloves garlic, coarsely chopped4 large ripe tomatoes, chopped1 serrano chile1 jalapeno, sliced1 tablespoon chipotle hot sauce1 tablespoon…read more
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Grilled Bronzini with Lemon and Rosemary

Posted by in Shared Member Recipes

Bronzini have a bone structure that’s easy to navigate, a buttery texture and a sweet delicate flavor. It’s a perfect fish for a whole fish novice and, like the yellowtail snapper from last week’s report, you slowly enjoy every part from the cheeks and collar on down. It’s a wonderful, simple dish that goes great with some crusty bread and a nice green salad. This recipe would work for any small whole fish on the grill such as snapper, porgy, orata or bluefish. Serves 2.
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Trout a la Meuniere

Posted by in Shared Member Recipes

Yield: easyPrep Time: 5 minCook Time: 20 minTotal Time: 25 minSource: Food Network: Emeril LagasseIngredients4 (6-ounce) trout fillets1 teaspoon salt, plus more for seasoning1 teaspoon Essence, recipe follows1 cup all-purpose flour2 tablespoons olive oil1 stick, cubed, softened unsalted butter1 tablespoon minced shallots2 tablespoons white wine1/4 cup lemon juice2 tablespoons chopped fresh parsley leavesFreshly ground pepper2 1/2 tablespoons paprika2 tablespoons salt2 tablespoons garlic powder1 tablespoon black pepper1 tablespoon onion powder1 tablespoon cayenne pepper1 tablespoon dried oregano1 tablespoon dried thymeInstructionsPreheat the oven to 200 degrees F.Season the trout fillets with the salt…read more
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Pan-Roasted Salmon with Fennel Salad

Posted by in Shared Member Recipes

Giuseppe Tentori, chef at Chicago’s GT Fish & Oyster, leaves the skin on the salmon to insulate and help protect the delicate flesh as it cooks. Bonus: It cooks up as crisp as cracklings in the process. If you’re new to cooking fish and want a little extra insurance, try this method with an ovenproof nonstick pan.