How to make A Shrimp Foil boil (AKA) Seafood boil
Jumbo shrimp
Aundulie sausage
Boiled eggs
Corn on the cob
Any seafood you like
Ole bay seasoning
Sea salt pepper parsley garlic powder
Butter
Aluminum Foil
2Table spoons water
God bless enjoy
Salmon in a Bag | Jamie Oliver | ONE
Succulent steamed Salmon in a bag full of flavour with a spicy chorizo and almond sauce - whats not to love about this ONE pan dish!?
Recipe from Jamie's latest book ONE.
Thanks for subscribing! :
For more nutrition info, click here:
x
Backyard BBQ: How to make Fish en Papillote
We're celebrating the start of the weekend with another Pau Hana Fridays video! This week, featured chef, Chef de Cuisine Eric Oto of Hoku's at the Kahala Hotel and Resort, will be talking story, teaching us how to make a local version of En Papillote and sharing how fishing shaped him into the chef he is today.
This dish is the perfect meal to allow friends and family to add their own spin to their individual serving. For a look at the versions Chef Eric made, see the full recipes below.
_______________________________________________________________
FULL RECIPE:
Main Ingredients Needed:
• 1 filet of white fish (~ 5 oz)
• 1 tī leaf (or piece of parchment paper)
• 1 sheet of foil
• 1 tsp. olive oil
• Pinch of sea salt
• Optional: Lemon or lime juice
Local Style Toppings:
• 1 baby bok choy, sliced
• 2 hamakua mushrooms, sliced
• 1 tbsp. ogo seaweed, chopped
• 1/2 tsp. ginger, minced
• 1 tsp. chili pepper water
• 1 tsp. butter, unsalted
• 1 oz. of chicken stock
• Optional: Shoyu (soy sauce)
Mediterranean Style Toppings:
• 3 fingerling potatoes, hardboiled and halved
• 2 broccolini, chopped
• Slices of yellow onion
• 1 tbsp. dill, chopped
• 1/2 tsp. garlic, minced
• 2 cherry tomatoes, quartered
• 1 tsp. capers
• 1 tsp. butter, unsalted
• 1 oz. of chicken stock
Directions
• Heat up your grill while preparing the dish.
• If you would like to leave the skin on your fish filet, use a knife to lightly score the skin.
• Lay your tī leaf (or parchment paper) down on the aluminum foil.
• Drizzle about 1 tsp. of olive oil on the bottom half of the tī leaf and place your fish filet on top (skin side facing up).
• Sprinkle sea salt on top of the fish.
• Begin adding your toppings of choice.
• Drizzle about 1/8 cup of chicken stock over the fish to help and create steam while on the grill.
• Once you’ve added all your toppings, fold over the tī leaf.
• Quickly fold the aluminum foil inwards from both ends, keeping some air in. Starting from one open end to the other, roll the foil inwards to ensure that no liquid or food escapes when on the grill.
• Place the wrapped filets on top of the hot grill and place the cover on top of the grill to cook.
• After about 10 minutes, remove the fish from the grill. Cut open the foil carefully to let the steam out.
• Optional: Drizzle shoyu or olive oil over the fish for some added flavor.
• Squeeze some citrus over the fish as well, and enjoy! ????
Flounder Foil Packs
Looking for something different - Susan's delicious Flounder Foil Packs are quick and easy to dish up! [Recipe Below] SUBSCRIBE to our channel to see future recipes - Happy Cooking!
Flounder Foil Packs
(makes 2 serving packs)
Ingredients
Flounder Fillets, about 10-12 oz.
1 White Onion, sliced into rings
1 Fresh Lemon, sliced into 6 thin slices
¼ tsp. Paprika
¼ tsp. Ground Thyme
¼ tsp. Garlic Powder
1/8 tsp. Black Pepper
1/8 tsp. Sea Salt
2 Long Sheets of Aluminum Foil
Preheat oven to 350 degrees.
In a small bowl, mix together all spices until well blended. Season both sides of each flounder fillet. On a sheet of foil, place 2 slices of lemon in center. Place half (about 5-6oz.) of the seasoned flounder on top of the lemon slices. Place half the onion rings on top of flounder. Top with one slice of lemon. Take long sides of foil and meet them together and foil over twice (with room for air) to close top. Pinch and fold both sides, creating a foil envelope. Repeat with second sheet of foil and remaining ingredients. Place foil packs on a cookie sheet and place in a 350 degrees preheated oven for 20-25 minutes. Take out of oven and let sit for 5 minutes. Carefully open packs, beginning with the side and let the steam release. Open remaining edges. Remove flounder and onions to serving dish. Take the top slice of lemon and squeeze juice over fish before eating.
Excellent served with steamed cabbage and cherry tomatoes.
Enjoy!
Whole Mojarras ???? 2x1 - Fried and Wrapped in aluminum foil
In this video, I'll show you 2 recipes to prepare the whole fish. ???? I'm using Mojarras, as I promised in the last video that I'd do. But these cooking techniques are very versatile and go perfect with any other type of whole fish. ????
No more introduction, here the list of the ingredients and let's get this started! ????
INGREDIENTS
Two Whole fish (Mojarras in this case, can be other type)
Green leaves or herbs to stuff the fish (I used lemon tree leaves and rosemary)
One lemon (its juice)
Species for seasoning and garlic salt or garlic powder
Worchester sauce and/or seasoning juice
One tomato in slices
One cucumber in slices
Onion (any type) in slices
Aluminum foil (depending on the size of the fish, enough to wrap it)
Vegetable oil (any type, your favorite one)
Optional: Serrano cili, coriander, tomato, lemon juice, onion and garlic salt (for a mexican sauce).
Contact me and share with me by social media:
@Mayestri (Twitter and Instagram)
Mexican Food with Spirit - Facebook page
**Remember that this video includes CAPTIONS both in English and Spanish, just turn them on as usual for any YouTube video.
CHAPTERS
0:00 Intro
0:26 The Story Behind
1:00 Step 1
1:36 Step 2
5:59 Step 3
7:45 Step 4
9:40 Serve it
10:35 Culinary Hack
PRÓXIMAMENTE: versión con audio en español de este mismo video... Espéralo, ¡¡suscríbete para que no te lo pierdas!!
How to make Amazing baked fish in parchment Paper
Pollock fish or any fish you love
Lemon
Butter
Salt pepper garlic powder parsley flakes ole bay seasoning Mrs dash
Asparagus
Tomatoes
Mushrooms
Italian dressing
God bless enjoy