How To make Grouper &Amp; Horseradish Sauce
1 ea Small green pepper, sliced
1/4 t Pepper
1/3 c Catalina dressing
1/4 t Hot sauce
1 lb Grouper
4 ea Onion slices, thin
2 T Prepared horseradish
1 T Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges.
How To make Grouper &Amp; Horseradish Sauce's Videos
How to make smoked fish dip | Kingfish dip recipe
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How to make smoked fish dip from scratch using fresh Kingfish. Ingredients given.
Gordon Ramsay Herb Crusted Fish Fillet Recipe
Herb Crusted Fish Fillet is a signature Gordon Ramsay recipe. This dish features perfectly cooked fish fillets with a crispy, herbaceous crust. The crust is a blend of fresh basil and parsley combined with finely grated Parmesan cheese, breadcrumbs, and a hint of balsamic vinegar, creating a burst of flavors that complements the fish beautifully. Cherry tomatoes add a pop of color and freshness to the dish.
Ingredients:
2 fish fillets
3.5 oz cherry tomatoes
Half of an onion, peeled and chopped
0.18 oz fresh basil
Half a cup of bread
1/2 oz fresh parsley, chopped finely
1.0 oz finely grated Parmesan cheese
1 tbsp of balsamic vinegar
Salt, to taste
Pepper, to taste
Directions:
00:02 Prepare herb-crusted fillets of Cornish brill, season with salt and pepper, and sear in olive oil.
00:17 Sear the fish for one minute on each side, then remove to a tray.
00:38 Make a salsa with roasting tomatoes flavored with the fish pan juices.
00:56 Create a crust mixture with bread, parsley, and parmesan, which helps bind the crust and adds color.
01:14 Generously pack the breadcrumb mixture on the fish and bake for six minutes.
01:30 Serve the herb-crusted fillets with the tomato salsa, finishing with olive oil and balsamic vinegar.
Actual Recipe:
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Sea Bass with Parsley Cream Sauce | SAM THE COOKING GUY
Sea Bass with Parsley Cream Sauce....and horseradish - did I mention that?
00:00 Intro
00:25 Making the sauce
4:46 Seasoning & cooking fish
7:33 Plating
8:12 First Bite
9:20 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
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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
Poached Halibut or Grouper
Poached Halibut/Grouper/Cod/Monkfish. You can use a variety of fish for this wonderful poached fish dinner which offers an extremely tender and flavorful fish meal that is not overpowering. Cooking with a combination of white wine and a stock makes the fish super tender.
INGREDIENTS
1 lb. Grouper or other fish (1 1/2 inch thick or more)
2-3 shallots
1 tomato (diced)
Parsley
Sauvignon Blanc or other white wine
Vegetable or Fish stock
The Legendary Potato Crusted Fish from Chef Paul Bocuse | Halibut with Fish Scales
Today, I made potato crusted fish from the legendary chef Paul Bocuse. This iconic dish inspired so many chefs around the world to design their own potato scaled fish, or scale designed with other vegetables instead of potato.
Anyway, this dish was so tasty as I imagined. Although this plate has very few ingredients, it was complex, while maintaining excellent flavor balance!
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