How To make Fried Fish Fillets with Sherry Vinegar and Herbs

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.

HOW TO COOK BAKED FISH WITH BALSAMIC VINEGAR| KAREN AND TERE VLOG |

HOW TO COOK BAKED FISH WITH BALSAMIC VINEGAR| KAREN AND TERE VLOG |

Delicious Fish Recipe

Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce

Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!

This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!

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Simple Fish Recipe - Marinated Sardine Fillets & Sardine on Toast.

Recipe.
Paul showcase his simple home-made fish recipe: Marinated Sardine Fillets & Sardine on Toast.
This is how Australian cook fresh fillets. Call it a snack, or make it a dinner. We hope you enjoy it.

Here is the Recipe. Check it out.
8 sardine fillets
½ brown onion - finely sliced
Baby fennel – equal amount to onion finely sliced
3 cloves of garlic – finely sliced
Pinch of dried chili flakes
1 tbls of chopped fresh rosemary
1 tbls of chopped fresh flat leaf parsley
½ cup of sherry vinegar
¼ cup of water
8 black pepper corns
4 dried bay leaves
Flour
Salt and black pepper
olive oil

Dredge the sardines in the seasoned flour and dust off excess. Put some olive oil in to a fry pan and over medium high heat fry the sardines in hot olive oil until coloured and cooked – about 3 minutes per side. Place the cooked sardines in a shallow dish that will fit all of the sardines in one layer.

Add a little more olive oil to the fry pan if needed and gently fry the onions, fennel, garlic and chili until softened. Add the herbs, sherry water, pepper corns and bay leaves and bring the liquid to a boil then turn down the heat and simmer until reduced by 1/3. Pour mixture over sardine, cover dish with plastic wrap and marinate for 12 hours and up to 2 days in the fridge.

To serve: remove the dish with the sardines from the fridge about an hour or so before you plan to eat them so they may come up to room temperature. Simply serve a sardine fillet on a piece of toasted sour dough - with or without butter depending on your preference but definitely with a cold beer!

How to make a Fish Skillet Dinner-- Fish Recipe

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Skillet Fish is delightful-- it looks beautiful and tastes great!

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How to Make Seared Trout with Brown Butter Vinaigrette from Café Cancale

Classic fine dining dishes don’t always lend themselves to home cooking, but trout amandine sure does. AJ Walker, chef de cuisine at the French seafood boîte Café Cancale, makes smart tweaks to the traditional recipe, using orange juice and sherry vinegar to add sweetness and complexity and replacing the slivered almonds with poppy seeds and Aleppo pepper to give the fish toasty depth.