Whole Baked Fish - Herb Stuffed, with Garlic Butter Dill Sauce
Ask any chef and they'll tell you the best and easiest way to cook fish is to cook it whole. The flesh stays so much juicier and tender compared to cooking fish fillets!
This one is prepared in a really classic way - stuffed with herbs and garlic, served with a garlic butter dill sauce. Insanely easy, insanely delicious!
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Phil Robertson's Famous Fish Fry Recipe
Phil shares his recipe for some of the best fried fish you'll ever eat and closes with a prayer for America.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ina makes a nicoise platter, substituting the traditional tuna with roasted salmon!
#InaGarten #BarefootContessa #FoodNetwork #RoastedSalmon #NicoisePlatter
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Salmon Nicoise Platter
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 30 min
Cook: 15 min
Yield: 12 servings
Ingredients
4 lemons, zested and juiced
1/4 cup olive oil
1/4 cup Dijon mustard
4 garlic cloves, minced
Kosher salt and freshly ground black pepper
6 pounds skin-on fresh salmon fillets
3 pounds small Yukon gold potatoes
1 1/2 pounds haricots verts, stems removed
3 pounds ripe tomatoes, cut into wedges (6 small tomatoes)
12 hard-cooked eggs, peeled and cut in 1/2
1 bunch watercress or arugula
1/2 pound large green olives, pitted
1 can anchovies, optional
Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Preheat the oven to 500 degrees F.
For the marinade, whisk together the lemon juice, lemon zest, olive oil, mustard, garlic, 1 1/2 tablespoons salt and 1/2 tablespoon pepper in a small bowl and set aside.
Place the salmon on a sheet pan that has been covered in aluminum foil, and drizzle the marinade over the salmon. Allow the salmon to sit for 15 minutes.
Meanwhile, place the potatoes and 2 tablespoons salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 to 20 minutes, until tender but firm. When the potatoes are cool enough to handle, slice them in thick slices and set aside.
Place the salmon in the oven and cook for 12 to 15 minutes, or until it is almost cooked through. Remove to a plate and allow it to rest for 15 minutes. Remove the skin and break into large pieces.
Blanch the haricots verts in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Drain again and set aside.
For the vinaigrette, combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the salmon, potatoes, haricots verts, tomatoes, eggs, watercress, olives and anchovies, if used, on a large flat platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest in a pitcher on the side.
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Ina Garten's Roasted Salmon Nicoise Platter | Barefoot Contessa | Food Network
Ginger-crusted Onaga with Miso-Sesame Vinaigrette by Alan Wong
Ginger-crusted Onaga with Miso-Sesame VinaigretteAlan WongAlan Wong’s RestaurantHonolulu, Oahu HIEntrée, Great Chefs of the World #138GC World 138E
Striped Bass with Roasted Poblano Vinaigrette and Yellow Pepper Grits
Serves: 4
Ingredients: (yellow pepper grits and fish)
3 large yellow bell peppers, roasted, peeled, and seeded
2 (16-oz) cans posole (hominy) rinsed and drained
¼ cup olive oil
1 tbls unsalted butter
1 medium Spanish onion, finely chopped
3 cloves garlic, finely chopped
1 cup heavy cream
Kosher salt and freshly ground black pepper
1 cup grated white cheddar cheese
4 (8-oz) skin-on striped bass fillets (I used Haddock)
Chopped fresh cilantro for garnish (optional)
1) Roasting peppers...preheat oven to 375° F. Brush peppers with olive oil and season with salt and pepper, place in oven on baking sheet, and rotate until charred on all sides, 15-17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed.
2) Place 2 of the yellow peppers in a food processor and process until smooth. Add the posole and pulse until coarsely ground, 4 to 5 pulses (do no blend until smooth, or the posole will get gummy). Finely dice the remaining pepper and set aside.
3)Heat 2 tbls of the oil and the butter in a medium saucepan over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the garlic and cook for 1 minute. Add the posole-yellow pepper puree and the cream and season with salt and pepper. Cook for about 10 minutes, or until thickened and the cream is absorbed; if the mixture appears too dry, add more heavy cream or water. Fold in the diced yellow pepper and Cheddar.
4) Heat a large nonstick sauté pan or grill pan over high heat until almost smoking. Brush the bass (haddock) on both sides with the remaining 2 tbls olive oil and season with salt and pepper. Cook, skin side down, for 2 to 3 minutes, until golden brown. Turn over and continue cooking for 3-4 minutes, until just cooked through.
5) Place a heaping mound of yellow pepper grits on 4 dinner plates. Place a fillet on top of each mound, and drizzle with the roasted poblano vinaigrette. Garnish with cilantro.
Roasted Poblano Vinaigrette (makes about ¾ cup)
2 poblano chiles, roasted, peeled, seeded, and chopped (just like yellow peppers)
1 tbls red wine vinegar
1 clove garlic, chopped
1 tsp honey
¼ canola oil
Kosher salt and freshly ground black pepper
Combine the poblanos, 2 tbls cold water, the vinegar, garlic, honey, canola oil, and salt and pepper in a blender or food processor and puree until smooth. This can be made up to 8 hours in advance and refrigerated.
Bobby Flay's Mesa Grill Cookbook-Explosive flavors from the Southwestern kitchen
By Bobby Flay with Stephanie Banyas and Sally Jackson
Pgs. 126, 18, 68
Rec-Tec Pellet Grill | Sea Bass | Cedar Plank
Here we have a quick HOW TO on some fresh Cedar Plank Sea Bass. this will work with any fish.
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