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Pinangat na Tilapia by ShaleeDPI like this simple native dish anytime of the week. |
2 votes
4546 views
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Grilled Stuffed Pomfret with Green Chutney by Sonali PradhanMint-Coriander chutney, also known as "Green/Hari chutney " is a popular condiment in South Asian cuisines.Green chutney is added in sandwiches /chat recipes, also a favorite accompaniment with crispy samosas and dhoklas. Today's recipe is a Grilled Stuffed Pomfret , where I have used this green chutney for stuffing the fish .You… |
1 vote
12553 views
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Fish Batter by MichelineThis homemade batter is light and fluffy and perfect to coat your favourite fish fillets. Tastes like the crispy fish usually found in good fish and chips restaurants. The secret ingredient in this batter is the vinegar, added just before you are ready to coat the fish fillets. |
4 votes
31386 views
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Miso Salmon (Dengaku) by Nancy MiyasakiThis is a wonderful, mildly flavored dish. Japanese food is comfort food for me, and nothing goes down more smoothly than this dish. The sweet and salty miso glaze brings out the best in the salmon without overpowering it. Our kids love it too! |
8 votes
14020 views
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Panko Crusted Baked Tilapia by Salad FoodieSo I didn't find a recipe I liked for this and had to bungle my way through it alone. But it turned out pretty darned good! Nice crispy crunch, and baked without using a batter of egg or milk. If you have an alternative way please share! |
3 votes
19330 views
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Crab Wontons by erin de martini
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9 votes
34741 views
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Pan-Seared Sea Bass in a Marsala Sauce by Baking BarristerButtery tender fish served in a marsala sauce full of mushrooms. |
4 votes
10820 views
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Mexican Garlic Broiled Tilapia by John SpottiswoodI love the lime-garlic flavored fish that I get when I'm down in Mexico, especially in Puerto Vallarta. Normally it is grilled down there, but I think the recipe on the broiler does an even better job. The fish stays very moist, but still gets a little crispy on top from the broiler. The lemon-garlic-butter flavor is to die for. My… |
5 votes
15391 views
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Polpo alla Griglia con raparossa affumicata e cips vegetable by GianMaria Le MuraUn Piatto meraviglioso da offrire in un piatto diverso ed un concetto diverso. |
2 votes
7750 views
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Prawn Karahi by Sonali PradhanCelebrated Mother's Day with this delectable and extremely flavorful Prawn Karahi cuisine . Karahi/kadhai/korai/kadai is basically a type of circular, deep cooking pots which resembles "wok" with rounded bottoms and is made of cast iron, used to shallow fry fish, meat, sweet or snacks, can even prepare stew/gravies. Now a days they… |
1 vote
8726 views
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Marinated Trevally by John AllredA good method for preserving the wonderful flavour & texture of trevally or other similar fish such as mackerel or sardines. |
2 votes
12974 views
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Pinangat sa Kamatis by ShaleeDP
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1 vote
4079 views
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Poached Steelhead Trout made easy by Nick RocheIn an effort to maintaining the goals set forth by this blog from its onset, that is to demonstrating how simplicity in the kitchen can produce wonderful dishes and recipes, we are launching the "Keep it simple" series. Throughout its duration, simple yet savory recipes will be presented from time to time. These recipes will stand out… |
2 votes
18616 views
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Prawn Koliwada -Amchi Mumbai spicy fried Prawns by Sonali PradhanPrawn Koliwada is a spicy Fried Prawn dish, relished as a starter in restaurants , can also be a star appetizer of your party. In contrary to the popular belief that this dish originated on the Konkan coast, it is actually a dish originated in the Sion fishing village, or koliwada in Mumbai by a north Indian immigrant from Punjab.… |
1 vote
13227 views
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Grandma Lipschitz's Chopped Herring Salad by Bert SackmanMy grandmother taught my wife how to make this old fashioned eastern European classic. Serve it as a salad on a bed of greens or in a sandwich on a Kaiser roll or as a topping for canapes. The Nutritional Facts Box provides the details for the entire recipe and not for a single serving. The values listed therein should be divided… |
1 vote
18764 views
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