EP 36:Grilled RED SNAPPER ( PARGO ROJO ) //How to Oven-grill a Red Snapper@KONG DING'S COOKERY TV
The RED SNAPPER Fish (@KONG DING'S COOKERY TV) or PARGO ROJO as commonly known here in Spain is probably one of the most healthy & nutritious sea produce in the market. It is low in calorie and yet high in protein content. Studies also show that it is also packed with vitamins D & E and is also a good source of Omega-3 fatty acids. Given this fascinating facts about the Red Snapper or the Pargo Rojo fish,... isn't it time to join me again guys in doing this healthy & nutritious recipe?....Oven-grilled style !!!
The RECIPE/ Ingredients:
- 1 Red Snapper fish or Pargo Rojo approx. 1.5 to 2 kg.
- 2 tbsp. Butter
- 1/4 to 1/2 cup Virgin olive oil
- 1 tbsp. dried Thyme leaves
- enough Lime or Lemon rind/skin
- 1 tbsp. Ginger powder
- 3 to 4 cloves crushed Garlic
- 1 white med. Onion + leaves
- 1/2 to 3/4 cup Celery , cut finely
-enouh Salt & Ground black pepper
- Bellpeppers, green, yellow & red and other vegies of your choice
- 2 cups TENDER LOVING CARE
PAELLA SPANISH RICE (NASI SPANYOL), RED SNAPPER CASPAR JAKARTA
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The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
EPISODE 730 - How to Make The GREATEST Fish Recipe from Spain | Bacalao a la Vizcaina
FULL RECIPE HERE:
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The Perfect Rice Recipe (Spanish Paella)
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Full Recipe:
Couscous and Seafood Stuffed Fish / سمك محشي بالكسكس - CookingWithAlia - Episode 892
Couscous and Seafood Stuffed Fish
RECIPE:
INGREDIENTS:
1 large fish (about 3kg/ 1.5lb), deboned
For the charmoula
2 tablespoon parsley and coriander
4 garlic cloves, grated
1 teaspoon tabasco sauce
juice of one lemon
3 tablespoons olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon turmeric
For the filling
2 tablespoons butter
200g (7 ounces) mushrooms, sliced
100g (3.5 ounces) shrimp, peeled and deveined
100g (3.5 ounces) spinach, chopped
50g (2 ounces) green olives, finely chopped
150g (5 ounces) cooked couscous
juice of half a lemon
Salt and pepper to taste
For the topping
100g (3.5 ounces) mushrooms
100g (3.5 ounces) calamari, sliced
100g (3.5 ounces) shrimp
300ml (1 1/4 cups) water
Juice of half a lemon
2 garlic cloves, grated
2 tablespoons parsley and coriander
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon turmeric
For decoration
Lemon slices
Parsley
Paprika
Whole cooked shrimp
DIRECTIONS:
Step 1: Preparing the charmoula
1. In a bowl, combine the parsley and coriander, garlic, salt, pepper, cumin, turmeric, tabasco sauce, lemon juice and olive oil. Generously cover the outside and inside of the fish with the charmoula. Reserve any remaining charmoula in the bowl.
Step 2: Preparing the filling
2. In a pan, melt the butter. Add the mushrooms and cook for 5 minutes.
3. Season with salt and pepper, then cook for one minute.
4. Add the shrimp and cook for 3 minutes. Add the spinach and cook for two minutes. Place the filling in the bowl with the remaining charmoula.
5. Add the olives, couscous and lemon juice, then mix to combine. Stuff the fish with the mixture then place it on a parchment lined baking sheet. Bake in a preheated oven to 180°Celsius/ 356°F for 40 minutes.
Step 3: Preparing the topping
6. In a pan, melt the butter. Add the olive oil and mushrooms then cook for 5 minutes.
7. Add the calamari, garlic, olives, parsley and coriander, then cook for 5 minutes.
8. Season with salt, pepper, cumin and turmeric. Add the water and cook for 10 minutes.
9. Add the shrimp and lemon juice then cook for 5 minutes. Place the mixture on top of the cooked fish. Decorate with lemon slices, parsley, paprika and cooked shrimp then serve.
Seafood Paella - Creative Chef - Kappa TV
Seafood Paella
Find cooking instructions in the video.
Hotel : Casino Hotel
Producer: Rajesh Kadamba
Camera: Mahesh, Aneesh
Edit: Ramesh Subramaniam
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