Pecan Crusted Hogfish with Honey Slaw and Mustard BBQ sauce
Chef Justin is taking you to hog heaven with a tasty recipe for Pecan Crusted Hogfish.
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INGREDIENTS
4 six ounce Florida Hogfish fillets (snapper or grouper can be substituted)
1 cup Panko breadcrumbs
1/2 cup Florida pecans, crushed
Sea salt and fresh ground pepper to taste
3 eggs, beaten in bowl
Olive oil for cooking
PREPARATION
Preheat a large sauté pan over medium heat. Combine panko and crushed pecans on a plate. Lightly season each fillet with salt and pepper. One at a time, place each fillet top side down in the beaten eggs, then into the pecan mixture. The goal is to only bread the top of each fillet. Once all the fillets are breaded, add a small amount of olive oil to the preheated sauté pan. Carefully add each breaded fillet, to the sauté pan breading side down. Cook the fillets for 3 to 5 minutes on each side or until completely done throughout. Remove fillets from pan and serve warm.
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The Ultimate Fried Fish Recipe
The Ultimate Fried Fish Recipe! Crispy outer crunch and flaky juicy white meat. Scroll to the bottom of the description bar for the full recipe.
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Fried Fish Recipe
Flounder or Whiting
Hot sauce
yellow mustard
paprika
old bay
lemon pepper
onion powder
garlic powder
Sazon
cayenne pepper
flour all-purpose
yellow cornmeal
Add oil to a large frying pan. Heat the oil to 350F.
Add your favorite brand of hot sauce and yellow mustard to the fish and combine.
Season the flour with onion powder, garlic powder, old bay, lemon pepper, cayenne pepper, paprika, Sazon, and mix to combine.
Dredge the fish until perfectly coated and fry until golden brown.
Tartar Sauce
1 cup mayo
1/2 tbsp Dijon mustard
1 tsp Worcestershire sauce
2 tbsp sweet relish
1 tbsp capers
1/2 tbsp Caper juice
1-2 tbsp dill paste or 1 tbsp fresh chopped dill
1 tbsp Lemon juice
salt pinch
black pepper pinch
Combine all of the ingredients until the consistency is smooth
Coconut-Crusted Mahi Mahi with Sweet Pineapple Dijon Sauce Recipe
This coconut-crusted mahi mahi with sweet pineapple Dijon sauce tastes like an island vacation dream. Made with Omaha Steaks sustainably ocean-caught mahi mahi, this flaky breaded fish is one sweet dinner meal. The crispy coconut-crusted mahi mahi is topped with homemade sweet pineapple Dijon sauce, micro greens, and cilantro and served with cilantro rice for a delicious, flavorful dinner.
Shop Omaha Steaks responsibly sourced seafood
Coconut-Crusted Mahi Mahi Ingredients
3-4 Omaha Steaks Mahi Mahi Filets (Shop now
1 tsp. ground coriander, divided
½ tsp. paprika, divided
1 tsp. sea salt, divided
½ tsp. ground black pepper, divided
1 cup flour
2 eggs
2 Tbsp. cold water
3/4 cup shredded, toasted coconut flakes, unsweetened
1 cup Panko breadcrumbs
2 Tbsp. butter
Optional topping: Cilantro or microgreens
Sweet Pineapple Dijon Butter Sauce Ingredients
½ cup Pineapple juice
½ cup beer
2 Tbsp. Dijon Mustard
3 Tbsp. honey
6 Tbsp. butter
½ tsp fresh squeezed lime juice
Sauce Instructions
1. In a small sauce pan on the stove add the pineapple juice and beer. Allow it to reduce to medium heat until there is about 1/3 of liquid left.
2. Remove from the heat and add in the Dijon mustard and honey. Whisk vigorously to combine.
3. Whisk in 1 Tbsp. of butter at a time. Whisk vigorously until it dissolves and then add another.
4. Set aside and allow to thicken.
Coconut Mahi Mahi Instructions
1. Preheat the oven to 350F and toast the coconut flakes for 5-10 minutes or until they’re started browning. Let cool and combine with the Panko breadcrumbs.
2. Preheat the oven to 425.
3. Whisk the water and eggs together and then set up the breading station. Have one bowl for the flour, one bowl for the egg mix and one for the coconut flakes mix.
4. Pat each filet dry and sprinkle half the spices over each side of the fish.
5. Dunk each piece of fish in the flour mix, then the egg wash and finally the coconut breadcrumb mix.
6. In a large, oven safe, non-stick pan, melt butter over medium heat and then add the mahi filets. Sauté 1-2 minutes per side depending on thickness.
7. Place the while pan in the oven and bake for 10-15 minutes.
8. Remove and serve with the Sweet Pineapple Dijon Sauce, cilantro and microgreens.
???? Rachel Quenzer, Sugar Maple Kitchen
Ina Garten's Baked Cod with Garlic and Herb Ritz Crumbs | Barefoot Contessa | Food Network
Ina tops this flaky baked fish with buttery cracker crumbs, crispy panko, parsley and plenty of garlic!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Cod with Garlic And Herb Ritz Crumbs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 15 min
Yield: 4 servings
Ingredients
Good olive oil
4 center-cut boneless, skinless cod fillets (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1/2 cup Ritz cracker crumbs (15 crackers; see Cook's Note)
1/3 cup panko (Japanese bread flakes)
2 tablespoons minced fresh parsley
2 teaspoons minced garlic (2 cloves)
1 teaspoon grated lemon zest
3 tablespoons unsalted butter, melted
1/4 cup dry white wine, such as Pinot Grigio
2 tablespoons freshly squeezed lemon juice
Lemon wedges, for serving
Directions
Preheat the oven to 400 degrees F.
Pour 2 tablespoons olive oil in a 9 x 9-inch ceramic baking dish (it should be just big enough to hold the fish) and tilt the dish to coat the bottom with oil. Place the fish fillets in the dish and turn to coat both sides with the oil. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and bake for 10 minutes.
Meanwhile, combine the cracker crumbs, panko, parsley, garlic, lemon zest, and 1 teaspoon salt in a small bowl. Add the melted butter and stir until evenly moistened. Set aside.
Remove the fish from the oven and pour the wine and lemon juice directly on the fillets. Pat the crumb mixture evenly onto the fillets, pressing gently to help them adhere. (Don’t worry if some crumbs get into the sauce!)
Return the pan to the oven for 12 minutes, until the fillets are just cooked through in the center, depending on the thickness of the fish. Sprinkle with salt and serve hot with the pan juices and lemon wedges.
Cook’s Note
To make the crumbs, crush the Ritz crackers into the bowl of a food processor fitted with the steel blade and process until finely ground.
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Ina Garten's Baked Cod with Garlic And Herb Ritz Crumbs | Barefoot Contessa | Food Network
Baked Fish with Creamy Lemon Sauce
No more boring bland baked fish... this one comes with a wicked Lemon Cream Sauce!
How To EASILY Cook Fish Without Messing It Up
Cooking fish is something that easily intimidates people. That's exactly why I'm sharing how to make homemade fried, seared, and baked fish quickly and easily with the help of the Quicker Picker Upper. Especially excited to partner with Bounty who together with Feeding America, is helping to provide 10 million meals to people in need.
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Ingredients you'll need:
Beer Battered Fish-
1.25 cup (190g) all-purpose flour
1 tablespoon (9g) kosher salt
1 tablespoon (7g) garlic powder
1 tablespoon (7g) smoked paprika
1 teaspoon fresh ground black pepper
1 egg
1 can of good beer 12 oz or (355g)
Horseradish Cream-
1/2 cup (115g) mayo
1/2 cup (115g) sour cream
1 tablespoon (10g)fresh grated horseradish
1/2 bunch chives
1 whole dill pickle finely diced (I used some of my homemade Spicy Serrano dills)
Zest and juice of 1 lemon
Salt and pepper to taste
Crusted Fish-
4 salmon fillets (I prefer to cut a 2# side of salmon into my own filets to control their size)
1/2 cup (45g)toasted walnuts
1/2 cup (45g) toasted pecans
1/2 cup (40g) fresh grated parmigiano reggiano.
1/4 cup (60g)mayo
2.5 tablespoons 35gwhole grain mustard
3 cloves fresh grated garlic
Crispy Skin Fish-
Fish Filet, skin on and descaled
Salt and pepper
seasonings of your choice
2.5 tablespoons (35g) high heat oil