How To make Leek Smothered Cod
1 1/2 pounds cod fillets
washed and dried
1 tablespoon olive oil
2 leeks, well washed :
cut in 1/2" slices
1 clove garlic minced
3/4 cup sherry
lemon pepper :
to taste salt to taste 1 lemon :
for garnish
In large skillet, heat oil over medium-high heat; saute sliced leeks ~5 minutes or until tender. Push leeks to one side; place cod in skillet. Pour sherry into skillet; then season fish to taste with salt and lemon pepper. Cover tightly and poach fish about 5 minutes each side. Serve each fillet smothered with leeks.
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Creamy Garlic Butter Tuscan Salmon
Creamy Garlic Butter Tuscan Salmon (or fish) is such an incredible recipe! Restaurant quality salmon in a beautiful creamy tuscan sauce!
RECIPE HERE:
OVEN FISH IN FOIL || BAKED FISH IN FOIL || OVEN ROASTED FISH || BEE'SKITCHEN
Super easy baked fish in foil smothered in delicious bell pepper sauce. Make this simple, healthy recipe for dinner just add some veggies and enjoy it with a side dish of choice.
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INGREDIENTS TO SEASON FISH:
* 2 Medium - Large Tilapia
* 2 Medium - Large Red Fish
* 1 Tsp White Pepper
* 1 Tsp Black Pepper
* 1 Tsp Fish Seasoning
* 1 Tsp Smoked Paprika
* 1 Tsp Denful All Purpose Seasoning (Any all purpose seasoning)
INGREDIENTS FOR THE SAUCE:
* 2 Red Bell Pepper
* 1 Red Bell Pepper
* 1/2 Medium Chopped Onion
* 1/4 Cup Oil
* 1/2 Tsp Ground Coriander
* 1/2 Tsp Ground Cumin
* 1/2 Tsp Smoked Paprika
* 3 Tsp Crayfish Powder
* 1 Tsp Jumbo Crayfish Flavouring Stock
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OVEN TEMPERATURES:
200 Degrees / Gas Mark 6 / 400 Fahrenheit
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Music:Dear Autumn
Musician: iksonmusic
Cioppino Seafood Stew
Chef Tom fires up the Napoleon Phantom for a San Francisco classic, Cippino Seafood Stew, featuring an array of fresh seafood and plenty of charcoal grilled goodness!
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*** TIME STAMPS ***
00:00 Intro
01:24 Firing Up the Grill
02:02 Making the Garlic Butter Croutons
03:09 Charring the Tomatoes
05:29 Knifework
09:17 Cooking the Veggies
12:39 Cooking the Cod
14:19 Adding the Seafood
16:27 Serving the Cioppino
17:29 Let's Have a Taste
18:38 Outro
How to cook Pan-Fried Cod with Heirloom Tomato Salad & Jalapeno Basil Pesto
Pan-Fried Cod with Heirloom Tomato Salad & Jalapeno Basil Pesto. Super fresh and easy summer starter...enjoy
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►Serves 4 people
►Pesto
1 Large Jalapeño (cut into chunks)
7g Fresh basil
1 Small garlic clove
30g Walnuts
1/2 Cup EVOO
Salt & Pepper (to taste)
Parmesan cheese (to taste)
►Quick Pickled Radishes
30g Radishes (thinly sliced)
1/2 White vinegar
1 Tbsp sugar
►Tomato Salad
3 Large Heirloom Tomatoes
30g Red onion (thinly sliced)
Salt & Pepper (to taste)
EVOO (to taste)
Red wine vinegar (to taste)
►Other ingredients
Two 4 1/2 oz /127g Cod fillets
Out-of-Bounds Prosciutto Bread | Diners, Drive-ins and Dives with Guy Fieri | Food Network
This Italian deli is known for a bread that is wrapped up with ham, mortadella, soppressata and provolone!
Find it at Dolce & Clemente's:
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Out-of-Bounds Prosciutto Bread | Diners, Drive-ins and Dives with Guy Fieri | Food Network