Related Searches: Beer Battered Fish, Barramundi Fish
... . Method: Lay ocean trout fillets into a shallow glass dish. Whisk teriyaki sauce with ginger and five spice powder and pour over fish. Allow to marinate for 10 minutes. Meanwhile, mix mayonnaise, wasabi and coriander ...
... , season to taste and refrigerate until required. Combine ocean trout, Kikkoman Soy Sauce, chilli and 100ml lime juice ... according to packet instructions; fill with ocean trout ceviche, cabbage slaw, rough guacamole and ...
... ml olive oil spray, 2 tsp cajun spice blend, 120 g leafy salad mix, 4 ocean trout fillets, 0.5 cup tartare sauce. Method: Spray fish with oil spray and sprinkle skinless side with spice. Heat a non-stick frying pan over ...
... halved, 2 tbs extra virgin olive oil, 2 tbs baby capers drained on paper towel, 200 g sliced smoked ocean trout torn, 2 Lebanese cucumbers peeled into ribbons, 0.5 bunch small red radishes thinly sliced into rounds, 1 ...
... push the tip of a knife into the flesh; the fish will flake slightly when nudged with your finger. Pick up ... firmly together. Tip 2: You can replace the salmon with ocean trout. The cooking time is the same. Tip 3: If your ...
... . Process cream cheese in a small food processor with lemon juice, capers, chives and horseradish until smooth. Add trout meat and pulse until roughly chopped. Transfer to a serving bowl and chill. Preheat oven to 180°C ...
... . Toss the potatoes, watercress, spring onions, cucumber and smoked trout in the dressing and serve. Categories: High fibre; Lunch; Potato; Dinner; Smoked trout; Fish dishes; Low fat; Low saturated fat; British; Lemon ...
This creamy dip is packed with flavour and perfect served with veggie sticks or crackers. Ingredients: 250 g hot smoked trout, 75 g creme fraiche reduced fat, 75 g Greek yoghurt, 2 medium lemons zest of 2, juice of 1, 0. ...
... sliced, 500 g puy lentils ready cooked, 500 g hot smoked trout 4 fillets, 150 g kale destalked, chopped, 4 tbs Dijon ... creme fraiche, lemon juice and mustard. Serve with smoked trout on top and a lemon wedge on the side. ...
... sesame and lime trout dish is a delicious way to enjoy fish for dinner. Ingredients: 600 g trout, 6 tbs ... and the noodles and cook for 2 minutes. Serve the trout fillets on the stir fried vegetable and noodle mix with a ...
... vinegar, olive oil and mustard and mix well. Serve the slaw with flaked smoked trout. Categories: High fibre; Apple; English; Entrees; Smoked trout; Beetroot; Fish dishes; Low saturated fat; High protein. Complexity: 1.
... Beat the eggs in a large bowl and stir in half of the dill, half of the lemon zest and half of the smoked trout. Stir in the potatoes and peas and mix well. Heat the grill to medium and heat the oil in a large, ovenproof ...
... asparagus trimmed, 200 g spinach, 2 tbs butter, 100 g smoked trout slices, 4 slices sourdough bread, 1 medium lemon 1/2 cut into ... liking, butter each slice, top with smoked trout slices, greens and poached eggs and serve ...
... cut into wedges, 1 tbs olive oil, 1 tbs lemon thyme leaves, 1 hot smoked rainbow trout. Method: Remove skin from trout and flake flesh, discarding bones. Combine sour cream and horseradish in a small bowl. Shred potatoes ...
... with salad in a small serving bowl. Garnish salad with snipped chives. Categories: Fish; Apple; Australian; Low sugar; Smoked trout; Beetroot; Low fat; Low saturated fat; High protein; Salads; Christmas. Complexity: 3 ...
... for 4 minutes until the skin is crispy. Turn the fish and cook for a further 2 minutes on the flesh side or until cooked through. Serve the trout with your Kanzi apple remoulade. Categories: Apple; Entrees; French; Soy ...
Baking fish in foil is a simple way to ensure it is perfectly steamed with gentle lemon and fennel flavour. Ingredients: 600 g trout, 1 bulb fennel finely sliced, 1 medium onion peeled and finely sliced, 2 medium lemons ...
... into a bowl and mash with the milk. Flake the smoked trout into the bowl with the potatoes and add parsley, lemon zest ... lemon wedges and salad, if desired. Categories: Fish; Fish cake; Lunch; Potato; Dinner; Low sugar; ...
... and cracked black pepper in a small bowl. Place each trout fillet on an oiled baking tray skin side down and top ... potatoes, if desired. Categories: Fish; Lunch; Dinner; American; Low salt; Fish dishes; Egg free; Peanut ...
... : Pre-heat the grill to medium high. Place the trout fillets on a baking tray and sprinkle with piri piri ... High protein; Tomato; Avocado; Mexican; Fish; High fibre; Dinner; Bbq fish; Tree nut free; Gluten free; Sesame ...
... . When ready to serve, lightly toss the salad with the some of the dressing, and drizzle the remainder over the trout. Serve immediately. Categories: Australian; Fish dishes; Smoked trout; Lunch; Dinner. Complexity: 2.
... bowl. Gradually whisk in the oil and season with salt and pepper. Remove the bones and skin from the trout. Cook the pancetta about 5 minutes, until crisp. Drain on paper towels. Divide the watercress and endive among 4 ...
... g fresh linguine, 6 tbs crème fraîche, 1 tbs lemon juice, 1 handful dill finely chopped, 2 skinless smoked trout fillets about 125 g each, 2 spring onions chopped, 1 pinch salt, 1 pinch pepper. Method: Cook the linguine ...
... the mayonnaise and fromage frais with lemon juice to taste and season well with pepper. Arrange the trout, cucumber, radishes and watercress on a serving plates. Drizzle over the mayonnaise mixture and serve with plenty ...
... corns, 3 tbs cider vinegar, 1 tbs dill, 1 tbs caster sugar, 0.5 tsp dried chilli flakes, 140 g smoked trout finely chopped, 0.6 cup soured cream. Method: Sift the flours, baking powder, yeast, and 1/2 teaspoon salt into ...
Ingredients: 1 whole rainbow trout, 1 bunch Dutch baby carrots with tops trimmed, 1 bunch coriander leaves picked, ... vegetable oil, using tongs and paper towel. Add fish and cook for 5 minutes, then turn carefully using ...
... then drain. Meanwhile, dot the butter over the trout, season and cook under a preheated hot grill for ... . Cook the bacon under the grill until crispy. When the fish is cool enough to handle, discard the skin and break the ...
... parsley and rosemary with a little salt and pepper, and use this mixture to coat the trout fillets. Heat the oil in a frying pan. Fry the fish in batches for about 3 minutes on each side, or until crispy and golden brown ...
... Arrange the salad leaves and olives in a large salad bowl or on 4 individual plates. Top with the flaked trout and avocado. Season with a pinch of salt and some black pepper. Spoon over some of the cucumber mixture, and ...
... of the onion. Set aside. Arrange the chicory and flaked trout on a serving plate, and drizzle the oil and lemon juice ... To serve, spoon the relish over the leaves and fish. Sprinkle over the remaining red onion, and serve ...
... , bring to a boil, and cook for 3-4 minutes, until most of the liquid has evaporated and the bok choy is tender. Serve with the trout. Categories: High protein; Asian; Fish dishes; Buk choy; Lunch; Dinner. Complexity: 2.
... , 1 tbs milk, 1 dill sprigs, 125 g cream cheese, 1 tbs dill chopped, 1 tbs chives chopped, 150 g smoked trout, 1 tsp salt, 1 tsp pepper. Method: Sift the flour, salt and baking powder into a bowl and rub in the butter ...
... at a time. Spread with the cream and scatter with the pepper and 115g smoked salmon. Roll up, wrap, and chill. Cut on an angle to serve. Categories: Lunch; Australian; Dinner; Wrap; Smoked trout; High tea. Complexity: 1.
Ingredients: 4 small trout gutted and scaled, 2 lemons thinly sliced, 4 streaky bacon rashers, 4 thyme sprigs, 2 tbs olive oil, 0.5 tsp salt, 0.5 tsp pepper. Method: Season the fish inside and out and place on a lightly ...
... 1 pinch pink salt ground. Method: Preheat BBQ grill and flat plate. Make cuts in the sides of the trout. Place lemon slices inside trout. Season trout and salmon. Brush seafood and halloumi with a little of the oil. Cook ...
... curry paste, lemon juice, and oil and pour over the fish. Season and toss to mix well. Place the rice noodles ... , and set aside. Thread 2 bamboo skewers through each trout fillet and place on a heatproof plate in a bamboo ...
... (based on 650 watt microwave). Allow portion to rest, while assembling rice and bok choy. Cut bag and place fish on top of rice and drizzle with sauce from the bag. Enjoy!. Categories: Gluten free; Wheat free; High fibre ...
... salt & pepper. Combine the mayonnaise mix with the celeriac salad and mix well to coat. Place two barramundi fish cakes on each plate, and place the celeriac salad on the side. Garnish with micro herbs, salt and pepper ...
... , chili, coriander and mint. In a small bowl, mix the brown sugar, vegetable oil, rice vinegar, lime juice and fish sauce. Season to taste with pepper. Add to the salad and toss well. Divide the salad between 4 plates ...
... lemon wedges. Ingredients: 125 g Macro Organic trail mix, 2 tbs extra virgin olive oil, 500 g ocean selections fish fillets Moroccan skinless frozen thawed, 1 cup wholemeal couscous, 200 g Greek-style yoghurt, 0.25 bunch ...
... 2 tbs oil in a large non-stick frying pan over medium-high heat. Spoon 4 x 1/3-cup amounts of fish mixture into pan. Flatten slightly. Cook for 3 minutes on each side or until golden and cooked through. Transfer rosti to ...
... processor to a coarse paste. Transfer to a bowl. Stir in breadcrumbs and season with salt and pepper. Press crumb mixture evenly over the fish. Place fish onto prepared tray and bake for 15-20 minutes or until golden and ...
... chips. Ingredients: 0.5 cup plain flour, 500 g ling fish fillets, 1 lettuce, 600 g cooked frozen crinkle cut chips ... °C. Line 2 baking trays with baking paper. Cut fish into 'fingers' (about 10cm long x 3cm wide). Place ...
... and wedges with sour cream and sweet chilli sauce for the wedges. Categories: Barramundi; Fish; Potato; Summer; Fish and chips; Soy free; British; Peanut free; Pescatarian; Tree nut free; Mains; Sesame free. Complexity ...
... mixture. Press on crumbs firmly. Spray well on both sides with oil spray. Bake for about 10 minutes until fish is cooked and crumbs are crisp and golden. Cook chips on the second tray as per packet instructions. Serve ...
... lime wedges, 315 g thai style salad kit, 250 g golden sweet potato, 2 tsp olive oil, 425 g crumbed fish fillets, 60 g raw cashews chopped. Method: Preheat oven to 200C. Peel and spiralise the sweet potato. Toss with the ...
... 1 zested, 1 cut into wedges, 0.5 bunch continental parsley leaves picked, finely chopped, 400 g firm white fish fillets cut into 3cm-thick strips, 350 g pkt Woolworths kaleslaw kit, 2 tbs healthier tartare sauce to serve ...
... garlic thinly sliced. Method: Preheat oven to 180°C. Cut 6 pieces of baking paper, 25x35cm. Place a fish fillet in the middle of each piece of baking paper. Arrange artichoke, olives, semi-dried tomatoes, rind, thyme ...
... crushed, 6 kaffir lime leaves finely shredded, 300 ml coconut milk, 1 tbs fish sauce, 1 tbs brown sugar, 500 g firm white skinless fish fillets cubed, 0.5 cup basil leaves, steamed brown rice and sliced cucumber. Method ...
... shredded, 2 tbs red curry paste, 1 L vegetable oil. Method: Grease and line a tray. Place fish, curry paste and fish sauce in a food processor. Process until finely chopped. Transfer to a bowl with prawn meat, beans ...
... coleslaw and tartare sauce on the side. Categories: Peanut free; Tree nut free; Pescatarian; British; Fish and chips; Fish; Quick and easy lunch; Quick and easy dinner; Dinner made easy; Low ingredient; Mains. Complexity ...
... or until potato is golden brown and crisp. Add artichokes and cream to pan. Scatter over capers. Season fish with salt. Lay fish, skin-side up, on top of vegetables. Bake for a further 12 minutes or until artichokes are ...
... Stir in spinach until wilted. Meanwhile, combine lime juice, ginger, coriander, turmeric and half the oil in a shallow dish. Add fish and turn to coat. Heat remaining oil in a large frying pan over medium-high heat. Cook ...
... simmer for 2 minutes. Meanwhile, heat remaining oil in a non-stick frying pan over medium heat. When hot add 2 fish fillets and cook for 2-3 minutes on each side or until cooked through. Transfer to a plate and cover to ...
... water in a bowl and whisk until smooth. Dip the fish in this mixture. Put the polenta and flour in a shallow ... and pepper, then stir to combine. Use to coat the fish pieces. Shallow-fry in olive oil in a large skillet over ...
... leek and extra parsley leaves. Whisk remaining oil, 1/4 cup lemon juice and mustard in a jug. Transfer fish to serving plates. Serve with salad and dressing. Categories: Barramundi; Low sugar; Roast; Beetroot; Low salt ...
... sprigs picked, 4 garlic chapattis warmed. Method: Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat. Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger ...
... or until golden. Meanwhile, cook beans in boiling water for 2 minutes or until tender. Drain. Serve fish with chips, beans, lemon and parsley. Categories: Low sugar; Pescatarian; Egg free; British; Peanut free; High ...
... a bowl. Whisk in soda water until smooth. Place remaining flour into a shallow bowl. Lightly coat half of the fish strips with flour, then coat with batter. Carefully lower into hot oil and cook for 4-5 minutes or until ...
... is cooked and flakes easily with a fork. Top with coriander sprigs and serve. Categories: Barramundi; Fish; Low sugar; Low salt; Low fat; Quick and easy dinner; Pescatarian; Egg free; Wheat free; Indian; Curry; Mains ...
... with a clean tea towel. Spread in a single layer on 1 tray and spray with oil. Bake for 15 minutes. Cut fish into 5 x 4cm nugget-sized pieces. Whisk eggs and milk in a bowl. Lightly coat nuggets with flour, then dip into ...
... , 1 tbs pickled jalapeño chopped. Method: Place flour, egg and breadcrumbs in separate shallow bowls. Dip each fish fillet in flour to lightly coat, then in egg, then in breadcrumbs, pressing on firmly. Place fillets on ...
... instructions. Combine onion, salad, walnuts and vinaigrette in a bowl. Season to taste. Toss to combine. Transfer fish to plates and spoon over some of the butter. Serve with potatoes and salad. Categories: Australian ...
... , 1 tbs vegetable oil. Method: Process garlic, onion and coriander in a food processor until finely chopped. Add egg white, fish and 1/2 tsp salt and process, using the pulse button, to a rough paste. Transfer to a bowl ...
... zest, green salad, 0.25 cup parmesan finely grated, 450 g microwave brown rice cooked, 425 g frozen crumbed fish fillets. Method: Preheat oven to 180°C and line a tray with baking paper. Create zucchini ribbons by firmly ...
... , 1 tbs vegetable oil, 1 tbs chickpea flour. Method: Mix 2 tbs yoghurt, tandoori paste and flour in a bowl. Add fish, turning to coat well. Lay fish pieces on a plate. Heat oil in a large frying pan over high heat. Cook ...
... golden. Meanwhile, combine breadcrumbs, parmesan, dill and capers in a bowl. Add butter and mix well to combine. Cut fish into pieces and place onto tray. Top with crumb mixture. Bake for 8-10 minutes on top shelf of ...