Grilled Redfish 8 oz. piece of fish, washed and patted dry 1 Tbsp. olive oil 4 oz. fresh baby spinach Brush the fish with olive oil, if desired, salt and pepper on both sides, and grill. Sauté baby spinach just until wilted and set aside. Sauce 1 Tbsp. capers pinch of Italian parsley 1 Tbsp. sundried tomatoes 2 oz. jumbo lump crabmeat 2 oz. white wine 4 ...
Tag "Fish"
First we need to take: 1 untreated cedar plank (8 – 10 inches long) olive oil / pastry brush fresh fish (redfish, trout, or salmon work the best) sliced tomatoes pesto balsamic syrup Creole seasoning to taste Soak the cedar planks in water for at least an hour beforehand. Preheat the grill. Brush the plank with olive oil. Season the fish on both sides ...
First we need to take: 4 redfish filets, each weighing 8–10 ounces (skin and scales left on) 1-2 tablespoons of Creole seasoning mix olive oil to coat ½ pound jumbo lump crabmeat (picked over for shells) 4 or 5 sprigs each of parsley, cilantro, tarragon, chervil, mint, and dill 1 tablespoon extra virgin olive oil 1 teaspoon sugar cane vinegar ...
The fish recommended for the combination of two sauces (recipes listed below) is fresh mahi mahi, grilled or sautéed, but you can use any of your favorite fish and vegetables seasoned to taste. At Morel’s, the chef prepares fresh grilled mahi mahi on a bed of layered, roasted new potatoes topped with Louisiana white grapefruit beurre blanc, then a topping ...
First we need to take: 1 Pacific rockfish fillet fresh cherry tomatoes, sliced in half (about 8) 1 garlic clove, minced shiitake mushrooms (about 3, sliced) green onions (1, sliced) dry white wine (3 oz.) chicken stock or fish stock (4 oz.) butter (1 Tbsp.) salt and pepper to taste olive oil. In a medium-size skillet, heat some olive oil and when hot, ...
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