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How To make Grilled Swordfish with Orange, Onion and Toma
1 c Orange juice
1/2 c Red wine vinegar
2 tb Brown sugar, packed
2 Medium oranges, peeled,
-seeded and cut into 1/4" 1 Large tomato, cored, seeded
-and cut iinto 1/4" dice 3 tb Finely chopped red onion
1 tb Chopped ciilantro
2 lb Swordfish, about 3/4" thick
-cut into 4 equal pieces While grill is heating, combine orange juice, vinegar and brown sugar in a large saucepan. Cook mixture, uncovered at a low boil until reduced to about 1/2 cup., about 20 minutes. Stir often as miixture cooks, to prevent scorching. Meanwhile combine oranges, tomato and onion in a colander or strainer and drain well. Transfer to a bowl, add cilantro and gently stir in all but 2 tablespoons hot orange juice syrup. Set aside. When ready to grill, rinse fish and pat dry. Brush both sides of the fish with the remaining orange juice mixture. Place fish on oiled grill over hot coals and cook, turning once, until fish is opaque in the center, 6-7 miinutes total. Remove from grill, transfer to serving platter and spoon relish over top.
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Best and easiest swordfish recipe for a special celebration!
#italianfood #sicilianfood #sicilianrecipes
Dear Sicily Lover,
We are excited to share with you one of the simplest and most delicious traditional Sicilian recipes, the swordfish Ghiotta style.
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Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
???????? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:
????????INGREDIENTS????????
Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
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The Mauviel pan I use plus good copper models:
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Great books for home cook (from Leiths school foof and wine):
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: