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Showing posts with the label Friday fish recipe

Friday Fish Recipe - Masala Curry Rainbow Trout

Friday Fish Recipe - Masala Curry Rainbow Trout  Something  different for today  Hope you have the most wonderful weekend! Warm regards Wendy Wendy Mason Career Coach - helping you find fresh perspectives on life and your career Wisewolf Coaching ™ UK: +44 (0) 2081239146 US : +1 262 317 9016 Email: Mobile:  +44 (0) 7867681439 IM:   wendymason14 (Skype)

Friday Fish - Easy Roasted Fish Recipe - Only 4 Ingredients Needed

Friday Fish - Easy Roasted Fish Recipe - Only 4 Ingredients Needed Trainer Bob Harper discusses many healthy habits in his latest book The Skinny Rules , and one of them is: don't fear fish. This nutritious lean protein makes for a perfect dish if you're looking to lose or maintain your weight. Best of all, it's easy to prepare. Watch this video to learn Bob's simple technique for cooking fish that keeps the calories down, but the flavor profile high. Problems at work or at home? Why not try my f ree 30 Minute Trial Coaching Session Wendy is the The Career Coach - helping you to find fresh perspectives on your Job Search and Career. She helps you work towards your goals and aspirations, in a way that fits in with both work and home life. Email her at ,  find her on Skype at wendymason14, or call +44 (0) 2081239146 (02081239146 for UK callers) or +1 262 317 9016 if you are in the US. A free trial/consultation al

Friday Fish Recipe - Ciopinno From Italy

Friday Fish Recipe - Ciopinno From Italy Recipe S erves 4 Ingredients: 4 cloves of Garlic, Chopped 1 stalk of Celery, finely minced 1 small Onion, finely chopped 2 Tbsp of Fresh Parsley, chopped 2 Tbsp of Olive Oil Pinch of Hot Pepper Flakes 1 Cup of White Wine 15 oz can of Crushed Tomatoes 3 Cups of Fish Stock 1 pound of Mussels, cleaned 1 pound of Clams, cleaned 1 pound of Shrimp, peeled and deveined 6 Scallops, cut in quarters Salt and Pepper to taste Method 1) Add the oil in a large soup pot and preheat over medium high heat. Add the chopped onion, garlic, celery, hot pepper flakes and parsley, season with salt and pepper and cook for about 3 to 4 minutes or until the veggies begin to cook down. 2) Add the white wine and let it cook for a minute. Add the crushed tomatoes and the fish stock. Let the mixture come up to a boil and cook for about 10 minutes, season with alt and pepper. 3) Add the seafood and cover with a lid, cook for about 5 to 10

Friday Fish Recipe From Seattle - Coconut Maple Salmon

Friday Fish Recipe From Seattle - Coconut Maple Salmon Recipe  Seattle's Pike Place Fish Market— a great fish market—reels in the world's best seafood recipes with friendly tips and a sustainability approach that every home cook can master. Watch Bryan Jarr and Anders Miller whip up a delicious Maple Salmon Recipe in the Allrecipes kitchen!   Recipe - may vary from video For the coconut maple salmon, you will need - 1 lb of salmon, cut into two pieces - 1/2 cup of melted coconut oil - 1/4 cup of organic maple syrup - 2 lemons (1 for juicing, 1 for decoration) - sea salt and pepper to taste To make the coconut maple salmon: Preheat your oven to 350°F.   Rinse the salmon under cold water and pat dry with a paper towel.   Cut the salmon into two pieces and place in a deep pyrex dish lined with aluminum foil (it’s makes cleanup easier).  It’s very important that you don’t put the salmon on a baking sheet because it’s flat and you want the salmon to absorb

Friday Fish Recipe - Bourride (Fish Stew) From Provence, France with Rick Stein

Friday Fish Recipe - Bourride (Fish Stew) From Prevence, France with Rick Stein Rick Stein shows us how to cook French recipe 'Bourride' (fish stew) at the Good Food and Wine Show 2012.  Bourride is a kind bouillabaisse from the French Mediterranean. Fish such as gurnard, grey mullet, and huss are ideal for this dish, as they hold together well during cooking. Feel free to use any other fish that's available; and you could even use some chunks of lobster. Recipe - may vary from the video For the garlic mayonnaise 2 egg yolks 1 tbsp Dijon mustard 1 tbsp lemon juice 50 ml vegetable oil 50 ml olive oil 3 cloves garlic, crushed For the stew 1 tbsp vegetable oil 2 shallots, chopped 1/4 red peppers 1 tbsp chopped celery 1 tsp strands saffron 1 bird's eye chilli, chopped 1/2 orange, grated zest only 500 ml chicken stock 1 x 150 g halibut fillets, cut into chunks 1 x 150 g red mullet fillets, cut into chunks 100 g white scallops 50 g cooked p

Your Good Friday Fish Recipe - Saltfish Stewed Peas from Jamaica

Your Good Friday Fish Recipe - Saltfish Stewed Peas from Jamaica Shereen Codner joins Carlene in the kitchen where she prepares the popular Jamaican dish, Stewed Peas with Saltfish. Ingredients For 4 people 12 1/2 cups water 2 cups dried red peas, pre-soaked 1 piece ginger, crushed 4 whole pimento berries 3 cloves garlic, crushed 1 packet Grace Coconut Milk Powder 1 cup flour 1/2 cup Grace Cornmeal 1/8 teaspoon salt 1 pound saltfish, soaked and flaked 1 packet Grace One Pot Seasoning - All Purpose 1 whole scotch bonnet pepper 1 medium onion, chopped 2 stalks escallion, chopped 1 sprig thyme Directions Pour 8 cups water into a pressure cooker. Add pre-soaked red peas, crushed ginger, pimento berries and crushed garlic; pressure cook for twenty five minutes. Remove pressure cooker from flame and allow to fully cool before opening. Return to flame and add 4 cups water, Grace Coconut Milk Powder, mix well and bring to a boil. To Make Spinners: Combine

Friday Fish Recipe - Sua I'a - Fish Soup From Samoa

Friday Fish Recipe - Sua I'a - Fish Soup From Samoa Very simple and I love the music on this video See  for full recipe, although you really won't need one - this is very easy to make. Wendy Mason is the Happiness Coach and author of a new novel,   The Wolf Project.   Wendy is a life and career coach and writer. She is passionate about helping people find happiness at work and at home! She helps people reach their goals and aspirations, without sacrificing their home and personal life.  She believes coaching requires compassion, warmth and empathy. Wendy helps people reach their career goals and aspirations, without sacrificing their home and personal life. You can contact Wendy at  and find out more at CV review and interview preparation a speciality

Friday Fish Recipe - Blackened Fish - Nice and Easy

Friday Fish Recipe - Blackened Fish - Nice and Easy Blackened fish is quick and easy:  fish, spice, butter, skillet, and—boom—you're done. Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is usually dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. This recipe uses a little less butter and it is a bit more healthy. "I'm using mahi mahi with this dish, but any fish will do. A traditional blackened fish is dredged in melted butter before the spices are applied, which is yummy, but I think the fish does all right with just the spices—we'll save the butter for the pan. Any combo of spices will do. I especially like ginger powder on my fish—give

Friday Fish Recipes - Scallops with Albarino Wine (Vieiras con Albariño) from Spain

Friday Fish Recipes - Scallops with Albarino Wine (Vieiras con Albariño) from Spain Jos combines scallops, wine, and Serrano ham in this dish from Galicia Remember - always cook your onions with music This video is from   Recipe - may vary from video Ingredients: 2 tablespoons of olive oil       (Spanish olive oil is suggested, but Italian or Greek works well too) 1 cup diced onions 2 garlic cloves, minced 1/4 cup Albariño wine, plus 2 teaspoons 1 tablespoon of finely chopped jamon       (if you cannot find jamon, you can use proscuitto) 2 teaspoons of fresh flat leaf parsley Sea Salt, to taste 8 scallops 3 tablespoons of fresh bread crumbs       Directions: 1. Prepare the onion mixture.  Heat the olive oil in a pan over low heat.  Add the onions and cook until golden brown, which should take about thirty minutes.  Stir in garlic and cook for 2 minutes.  Add the wine and simmer until the wine has evaporated and th

Friday Fish Recipe - Veracruz-Style Red Snapper

Friday Fish Recipe - Veracruz-Style Red Snapper  Any white, flaky fish will work. Many Veracruz-style fish recipes call for pickled jalapenos, but there’s plenty of acidity in this from the lime and tomatoes,  fresh peppers should be fine. If you don’t want to do this in individual portions, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy Ingredients for 2 servings:   2 boneless red snapper fillets, about 7 oz each cayenne,  salt and pepper to taste 2 tbsp olive oil 1/2 white onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper brine 1 large jalapeno, sliced, seeded 1 cup cherry tomatoes, halved 1

Friday Fish Recipe - Philipino Escabeche (Pickled Fried Fish)

Friday Fish Recipe - Philipino Escabeche (Pickled Fried Fish) Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, and to the marinade itself.  The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice.  Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas and chicken gizzards (Puerto Rico), jalapeño peppers (Mexico), etc.  The origin of