by John Dory | Oct 15, 2021 | Recipes
Food & Wine, July 2003 photo credit: Alice Gao Print Recipe Steamed Bass with Onion, Ginger and Scallion Course Main Dish Cuisine Chinese Servings Ingredients 2 tablespoons peanut oil1 small onion thinly slicedsalt1 piece 1 1/2-inch of fresh ginger peeled...
by John Dory | Oct 15, 2021 | Recipes
NYT Cooking Print Recipe Monkfish with Caper Butter Sauce Cuisine Seafood Servings Ingredients 12 monkfish medallions 1/2-inch thick (about 2 pounds, loin cut into medallions)1/2 cup all-purpose flour1 teaspoon dry mustardSalt and ground black pepper6 tablespoons...
by John Dory | Oct 6, 2021 | Recipes
NYT Cooking Print Recipe Pan-Seared Hake and Asparagus with Aioli Course Main Dish Cuisine Seafood Servings Ingredients For the Aioli1 tablespoon to 2 garlic cloves finely grated or mashed to a paste, or use 1minced green garlic1/2 teaspoon lemon juice more to...
by John Dory | Oct 5, 2021 | Recipes
Scotland.org Print Recipe Cullen Skink, (Traditional Scottish Fish Chowder) Course Appetizer, Soups & Salads Servings servings Ingredients 1 tbsp olive or vegetable oil1 leek well-rinsed, chopped into 1 inch pieces4 1/2 cups fish or chicken stock1 1/2 cups...
by John Dory | Oct 5, 2021 | Recipes
Emerils.com Print Recipe Whole Baked Fish in Tomatoes, Onions and Garlic Course Main Dish Cuisine Seafood Servings Ingredients 2 whole fish such as, yellowtail snapper, black sea bass, 1 1/2-2 pounds each1/4 cup extra virgin olive oil1 1/2 teaspoons salt1/2...
by John Dory | Oct 5, 2021 | Recipes
Food Network Print Recipe Caribbean Stuffed Red Snapper Course Main Dish Cuisine Seafood Servings Ingredients 4 1 pound whole red snapper scaled and gutted1 lime quarteredsalt for rubbing the fishStuffing:2 cups bread crumbs1/2 cup butter melted, 1 stick4 tablespoons...
