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How To make Halibut Creole(Cod May Be Used Instead)
1 1/4 lb 2 lbs Halibut Steaks;
Salt Freshly ground pepper 3 lg Tomatoes; peeled, seeded
-and chopped 1/2 c Green pepper; finely chopped
1/2 c Onion; finely chopped
6 tb Butter; (yah. right.)
3 tb Lemon juice
1/8 ts Tabasco
(For a six oz (raw) steak, I used 2 small Tomatoes, kept the green pepper and onion the same, threw in a chopped jalopena pepper, replaced the 6 tbsp of butter with 1 tsp margarine, and used about a tsp of Tabasco). Preheat the oven to 400F. Butter a shallow baking dish large enough to hold the fish in one layer, and place the fish in it. Season with salt and pepper to tasted and spread the tomatoes, green pepper, and onion over the top. Melt the butter with the lemon juice and Tabasco and drizzle it over the fish and vegetables. Bake about 25 minutes, basting with pan juices every 10 minutes. (My way, without the butter, with a 4 oz (cooked) portion of the fish, and about two-thirds of the vegetables, I counted it as 4 protein choices and 1 Fruit/Vegetable choice). Source: Bruce Anderson to Steve Bukowski; Diabetic Echo Reformatted 4 you and yours via Nancy O'Brion and her Meal-Master
How To make Halibut Creole(Cod May Be Used Instead)'s Videos
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
Homemade Fish & Chips with a Professional | Chef Jean-Pierre
Hello There Friends, Making Fish & Chips at home is such a simple task, come and learn with me how a Professional Chef prepares this wonderful Fish & Chips! Crispy on the outside and delicate on the inside Fish & Chips can seem difficult to master but I will show you how easy it really is! Served with a Remoulade that has also been made on the channel just elevates the Fish & Chips in every way. Let me know what you think in the comments below!
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How to Perfectly Cook Cod 3 Different Ways
EPISODE #443 - How to Perfectly Cook Cod 3 Different Ways | White Fish Recipes
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How to cook Cod properly
Cod, Halibut, and Tilapia are all nice mild fish that are super delicious if cooked properly. This video shows how George and I cook our fish to make them as delicious as is humanly possible.
Butter-Poached Cod
Cod fillets
Old Bay seasoning
Tony Chachere's Creole seasoning
Onion powder
Garlic powder
Salt & pepper to taste
Avocado oil
Butter
Season the cod fillets lightly on one side with some Old Bay, onion powder, garlic powder, and salt & pepper to taste; set aside.
Heat a cast iron skillet over medium-high heat. Add about 3 Tbs. of avocado oil and 2 Tbs. butter to the skillet. When the oil is hot, place the fillets in the oil, seasoned-side down, and fry about 2-3 minutes per side until a nice light golden brown. Turn the fillets over and cook them on the second side for about 2 minutes. Remove and drain on paper towels.
Serve hot with a nice green vegetable and a salad on the side.
Really good Fish Cakes
You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!
PRINT RECIPE:
Blackened Halibut with Pan Debris Lemon Butter Sauce
Halibut Filet seasoned with blackening spice, blackened in skillet. Served with pan debris butter lemon sauce.
Pat dry fish fillet.
Coat fillet with oil.
Season with salt to taste.
Season with blackening seasoning (see recipe video previously posted) on one side only.
Heat a splash of cooking oil in skillet over medium heat.
Place unseasoned side of fillet down in oil. Cook approximately two minutes.
Flip to seasoned side and cook one to two minutes until blackening spice has caramelized and darkened.
Turn fish fillet back over and cover. Reduce heat to low.
Once internal temperature of the fillet is to your desired likeness (USDA recommends 145 degrees), remove the fish from skillet.
If there is excess oil in skillet, pour off but try to leave the charred bits of spice behind.
Turn off heat.
Place one (1) Tbsp of butter in skillet and minced garlic to taste.
Allow garlic to cook approximately thirty seconds.
Add a few splashes of lemon juice.
Add two (2) more tablespoons of butter and some parsley, swirl the butter around until emulsified. Pour out of skillet.
Serve.