Fish cooking methods

Fish cooking methods

Fish cooking methods

Provencal fish

the ingredients:

   - Four pieces of fish fillet.

   - A teaspoon of lemon zest.
   - A quarter of a teaspoon of each of: cumin, salt and black pepper.
   - 1/2 cup of black olives.
   - Two limes cut into thin slices.

The ingredients of the sauce:

   - A quarter cup of water or fish broth.
   - Two large beans of chopped tomatoes.
   - 1 teaspoon each of: dried basil and oregano.
   - Two tablespoons of lemon juice and vinegar.
   - Four tablespoons of olive oil.
   - Oud from each of: chopped celery with leaves and chopped green onion with leaves.
   - Four cloves of garlic slices.
   - Two horns of green pepper sliced.
   - Medium grain of sliced ​​onions.

how to prepare:

   - Take the cores out of the olives, keep half the olives, then cut the rest.
   - Heat the oven at a temperature of two hundred degrees Celsius and bring an oven dish and then put lemon slices on the bottom.
   - Place the fish slices in a wide dish, sprinkle cumin, pepper, salt and sprinkle the lemon on the fish.
   - Place the fish slices over the lemon slices.

Preparing the sauce:

   - Heat half of the oil in a large skillet over medium heat, then add: green onions, garlic, celery and onions and stir the ingredients together, then distribute the mixture over the fish slices.
   - Add: basil, tomato, pepper, chopped olives, oregano, lemon juice, and vinegar to the pan and stir the ingredients over medium heat for two minutes, then distribute the mixture over the fish and distribute the chopped olives on the sides of the fish.
  - Distribute the remaining olive oil to the surface of the sauce and coat the dish with aluminum foil.
  - Insert the plate into the oven for thirty minutes, then serve.

fish with Turmeric

the ingredients:

  - Two tablespoons of olive oil.
  - 1 tablespoon of crushed chili, turmeric and lemon zest.
  - Two teaspoons of salt.
  - One and a half kilograms of fish.
  - 1/2 cup lemon juice.
  - Ten cloves of garlic.
  - 1/2 teaspoon of black pepper.

Filling components:

  - A medium grain of lemon slices.
  - A cup of chopped green coriander.

How to prepare:

  - Put: lemon zest, lemon juice, crushed pepper, salt, pepper, garlic, turmeric and olive oil in a blender and then run on medium speed until smooth and smooth sauce.
  - Bring a wide oven tray and place a piece of aluminum foil in it.
  - Distribute the sauce inside and outside the fish, rub it quietly, and the fish can be wrapped with a piece of nylon paper and put in the refrigerator for several hours.
  - Place the fish in the tray, then distribute the coriander and lemon slices inside the fish, wrapping the fish with a piece of aluminum foil.
  - Insert the fish into the oven at a temperature of two hundred degrees Celsius for sixty minutes and then get rid of aluminum foil and return the fish to the oven for five to ten minutes until it is fried then serve the fish with tahini salad and French fries.

Sumac fish

the ingredients:

  - Half a cup of each of: lemon juice and olive oil.
  - Six centuries of green pepper.
  - A teaspoon of black pepper.
  - Four large onions, cut into wings.
  - A large grain of grouper fish.
  - A quarter cup of sumac.
  - Two teaspoons of salt.

To apply:

   - a little fried pine.

How to prepare:

  - Bring a tray suitable for the size of the fish and place a piece of aluminum foil on the bottom.
  - Open the fish from the inside using a sharp knife like a butterfly shape, to stick on the back, then put the fish in the tray with the skin facing downward.
  - Place: lemon juice, sumac, salt, pepper and olive oil in a deep dish and stir the ingredients together using a fork.
  - Distribute half the amount of the mixture to the fish inside and out.
 Put the onions in the remaining amount of sumac mixture and stir, - 
 - then distribute the onions and pepper slices to the fish.
 - Install the middle mesh rack and heat the oven to a temperature of two hundred degrees C.
 - Put the fish in the oven for sixty minutes, then remove the fish from the oven and distribute the pine and then serve it with white rice or bread.

Grilled fish with Indian masala dressing

the ingredients:

    - A fish weighing one and a half kilograms.

Ingredients for the marinade mixture:

  - Tablespoon each of: ground dry coriander.
  - Ground cumin.
  - Hot red pepper groats.
  - Green ginger.
  - A teaspoon of Indian masala spices.
  - A quarter cup of coconut milk.
  - Two tablespoons of vegetable oil.
  - Five cloves of garlic.
  - Pinch of:
  - Ground black pepper.
  - the salt.
  - Slice of lemon for garnish.

How to prepare:

  - Clean the fish with the scales removed, washed and filtered from the water.
  - Heat the oven at a temperature of two hundred degrees Celsius.
  - Place the marinade ingredients in the electric mixing bowl and grind it until smooth sauce and set aside.
  - Make cracks in the back of the fish with the knife, then start greasing the seasoning sauce in the cracks and inside the fish to absorb the flavor of the masala well.
  - Transfer the fish to the oven tray and put it in the oven, and leave it for thirty minutes until it becomes tender and brown.
  - Serve hot after decorating it with lemon slices next to a platter of French fries and parsley.

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