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How To make Baked Red Snapper with Sour Cream Stuffing
FISH:
4 lb Red snapper dressed
1 1/2 ts Salt
Pepper 2 tb Butter
:
STUFFING 3/4 c Onion :
chopped
1/4 c Butter melted (or oil)
1/2 c Sour cream
1/4 c Lemon :
diced, peeled
1 t Paprika
1/2 c Celery -- chopped
1 qt Dry bread crumbs
1/2 ts Dill
2 tb Grated lemon rind
1 t Salt
Stuffing: Cook celery and onion in butter or oil until tender. Mix sour cream and dill then combine all ingredients and mix thoroughly. Makes about one quart stuffing. Fish: Clean, wash and dry fish. Sprinkle inside and out with salt and pepper. Stuff fish loosely. Close opening with toothpicks. Place fish in well greased baking pan. Brush with melted butter or oil. Bake in moderate oven at 350 degrees for 50 to 60 minutes or until fish flakes easily. Baste occasionally with butter or oil. Serves 6. SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman
How To make Baked Red Snapper with Sour Cream Stuffing's Videos
Tilapia Fillet Recipe
Tilapia recipes | Tilapia fillet recipe
Today I’m sharing my easy pan seared tilapia recipe! This recipe will give you fish that is crispy on the outside and perfectly flaky and delicious on the inside! Cook my tilapia recipe on a weeknight for a quick, delicious and easy dinner!
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INGREDIENTS:
2 large tilapia fillets
1 tbsp olive oil
2 tbsp butter
2 garlic cloves
1/4 lemon
Parsley for garnish
Dry Batter:
2 tbsp all purpose flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp red chilli flakes
1/2 tsp dried oregano
1/4 tsp dried thyme
METHOD:
1. Clean and pat dry 2 large tilapia fillets. Sprinkle with a pinch of salt and set aside for 5 mins
2. In a plate, mix all the ingredients mentioned under dry batter. Coat the fish on both sides with the dry batter and gently shake off excess
3. On low flame, heat 1 tbsp olive oil in a skillet/wide pan and infuse it with 2 crushed garlic cloves. Once the garlic starts to brown, remove it from the pan. This way we get a subtle garlic flavor in the dish
4. Next melt 2 tbsp butter in the oil. If using salted, don't add salt to the dry batter or it might end up too salty
5. Set flame to medium and gently place the fish. Fry for 3-4 mins per side. Be careful while flipping as it can break easily
6. Once the fish is done, squeeze the juice of 1/4 lemon all over and garnish with fresh parsley
7. Serve these delicious pan fried Tilapia fillets with sautéed veggies or a salad
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SUBSTITUTES:
• What other fish can be used?
Bass, cod, snapper, halibut
• Can prawns be used?
Yes
• No parsley?
Coriander/cilantro can also be used
• No dried oregano/thyme?
Use 1 tsp mixed herbs/Italian seasoning
• No red chilli flakes
Use red chilli powder
________________________________
TIPS:
• Be careful while flipping the fish as it can break
• Adding lemon juice at the end helps cut the richness of the butter
• Store leftover dry batter in an airtight container in the freezer and use it the next time you make this recipe
Healthy & Salad Recipe | Stuffed Tomato with Salmon ~ Easy Recipe
These bundles of Stuffed Tomatoes take a little time to assemble but they are worth it. They are Great And Elegant Appetizers Ideas at dinner table or at parties. Everyone loves this recipe:
12 cherry tomatoes
12 fresh snow peas
6 ounces of salmon seasoned and steamed
2 tbs of mayonnaise
2 tbs of reduced-fat sour cream
2 tbs of finely chopped red onion
2 tbs of finely chopped red bell pepper
1 tbs of lime
1 tsp of celery
#StuffedTomatoesRecipe , #TaposKitchen
Fish with Cream a la Popeye
My friend, Wendy, pointed this recipe out to me. It comes from the YouTube channel “You Can Cook” featuring Mexican cuisine. There are two things about the recipe that make it imperative to try. First, it’s a fish recipe, and I’m a fisherman. Second, although not promoted as such, it’s low carb. Will this dish delight my beloved guest, the celebrity food critic, Ms. Lulu Cheeks? Below is the recipe and accreditation for the music:
The YouTube recipe is here:
Here is the way I made the recipe:
Ingredients:
1 1/2 pounds of mild fish fillets
8 ounces of spinach leaves
6 ounces of sour seam
2 ounces of heavy cream
8 ounces of shredded monterrey jack cheese
salt & pepper
Butter spray
Directions:
Salt and pepper the fish fillets on both sides and put aside. Turn heat on stock pot to medium. Wash spinach leaves and leave wet. Add the spinach to the pot and let it steam for 5 minutes. Remove the spinach and let cool. Squeeze as much moisture as possible from spinach. Chop the spinach finely. Pour about two ounces of heavy cream into a large measuring cup. Add 6 ounces of sour cream to the measuring cup and thoroughly mix the two creams. Pour the cream mixture into a mixing bowl. Add the chopped spinach. Add 8 ounces of monterrey jack cheese. Thoroughly mix the cream-spinach mixture. Add salt and pepper. If the mixture seems too runny for stuffing, add more shredded cheese. Spray a casserole dish with butter spray. Take a fish fillet and put a suitable amount of cream-spinach mixture on top. Roll the fillet up and use toothpicks to secure it. Place the rolled fish fillet into the casserole dish. Repeat the process with the other fish fillets. Spread any remaining cream-spinach mixture on top of the stuffed fish rolls.
Set the oven to 350° F. Put the casserole in the oven for 15 minutes. (The original recipe states 300° F for 15 minutes but the fish didn’t seem sufficiently cooked at that temperature.)
The music is “Maple Leaf Rag.” It was written by Scott Joplin in 1899, and it is performed here by Zachary Brewster-Geisz. It comes from archive.org, It carries a Creative Commons license: Attribution-NonCommercial-ShareAlike.
HOW TO MAKE BEST JAMAICAN STEAMED FISH WITH CORNMEAL DUMPLING | Chef Ricardo Cooking
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[Video Title]HOW TO MAKE BEST JAMAICAN STEAMED FISH WITH CORNMEAL DUMPLING | Chef Ricardo Cooking
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Baked Kahawai with Calamansi Recipe
Story 101
Kahawai is a firm, silvery fish found in the ocean waters of New Zealand and Australia. Kahawai is also referred to as sea trout or Australian salmon. The meat of Kahawai is fatty with a strong taste, similar to Chinook or Coho salmon.
Baked Kahawai Fish
Cooking time depends on the fish 20- 30mins
portion 2 -3 people
1.5 kg Kahawai
200g of tomatoes
half a red onion chopped chunky
3 crushed garlic cloves
Chives
handful of coriander
2 tbsp of fish sauce
5 calamansi
salt and pepper
1. Get your fish cleaned and gutted at your local fish monger and after washing the fish pat dry it with a paper towel and carefully cut all the fins with a sharp scissor
2. Make sure your oven is at 200c. I always find that commercial oven is hotter so be aware to adjust your oven if needed
3. Using a sharp knife slit the back of the fish ( some preferred the inside through its stomach but I prefer it the other way around )
4. Rub the seasoning inside the fish and squeeze the calamansi leaving the skin inside for aroma
5. Put stuffing ingredients leaving a few pieces to put under and on top of the fish
6. prepare your foil and line it up with a greaseproof paper to ensure that all juices stay inside and seal the foil properly
7. Baked the fish in the Oven for roughly 30 mins or till the flesh is not bouncing back when pressed. I also recommend resting it for 10 mins before opening as resting allows some of the moisture to back into the flesh of the fish.
8. When ready served with rice and chili oil if you preffer.
OVEN STYLE ROAST FISH//STUFFED WITH CALLALOO//JAMAICAN STYLE COOKING //zendre_home_style_cooking ????????
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THESE ARE THE INGREDIENTS
1 Ib Red Snapper fish
1 Tsp old bay seasoning
1 Tsp garlic powder
1Tsp onion and herb blend
1/2 Tsp salt
1/2 Tsp Paprika for colour(Optional)
1 Tsp jerk marinade (Optional)
Garlic butter
Enjoy!!!????????????