How To make Grilled Perch with Sage
2 12 ounces wh perch, -- gutted and scaled
(12 to 15) Kosher salt Olive oil for grilling, plus 1 tablespoon 10 sprigs fresh sage
3 Italian toma
6 slices zucchini, oiled
1 tablespoon olive oil
Preheat grill. Using a sharp knife, make 3-4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.
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Creamy, comforting and crowdpleasing, this Northern Italian dinner will be a hit with your family. It's way cheaper than a vacation to the Mediterranean!
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How to Make Lemon Butter Sauce : Butter Sauces
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The lemon butter sauce pairs very nicely with seafood, shrimp or chicken. Make lemon butter sauce with help from an experienced culinary professional in this free video clip.
Expert: Syd Marshal
Filmmaker: Dustin Kuepper
Series Description: There are a large number of different butter sauces that you can easily make right in the comfort of your own kitchen, as long as you have enough time and the right ingredients. Get tips on butter sauces with help from an experienced culinary professional in this free video series.
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Food Tube favourite Gennaro is back - transporting us to the Italian coast with this colourful and easy fish spaghettini recipe.
Using succulent pieces of grey mullet in a rich tomato sauce it's not hard to see why this grand papi of Italian cuisine finds this dish so fantastico!
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Perch and Butternut Squash Gratin (Vermont Wild Kitchen E7)
Join Rooted in Vermont and Vermont Fish and Wildlife in the Vermont Wild Kitchen! This episode we'll be joined by Elizabeth Lee and Rachel Field who will be cooking up perch and butternut squash gratin! Bring your friends, questions, and appetites and join us a wildly delicious good time.
Are you cooking up your own favorite Vermont Wild Kitchen recipes in your own kitchen? Do they feature fresh #RootedinVermont ingredients from your own garden or favorite farm? Share your photos and recipes with us using the #VtWildKitchen and #RootedinVermont hashtags!
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The Perfect Fried Red Snapper Recipe
I try to keep red snapper in my freezer always for days when I want to eat special fish And of course, a special meal deserves special attention and treatment. This very simple recipe does just that.
Ingredients:
Approx 5 lb red snapper
1.5 teaspoon onion powder
½ teaspoon ginger powder
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
4 sprigs of Rosemary
2 Fresno chilies
About 3 tablespoons all purpose flour
Oil for deep frying
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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