Related Searches: Barramundi Fish, Basa Fish Recipes
... tsp sea salt, 0.25 tsp crushed dried chillies, 4 swordfish steaks about 200 g each, skinned, 0.6 cup olive ... chillies and rub the mixture all over the fish steaks. Place the fish in a single layer in a shallow, ovenproof ...
Ingredients: 350 g swordfish cut into 3-cm chunks, 1 tbs olive oil, 1 lemon sliced, 1 handful fresh bay leaves, 12 cherry tomatoes, 1 pinch salt, .25 cup mixed green salad, 1 pinch pepper. Method: Toss the fish in the ...
... tsp ground coriander, 1 tsp ground cumin, 1 tsp paprika, 4 swordfish steaks about 200 g each and 1.5 cm thick, 300 g ... in the roasted butternut squash. Place the marinated swordfish in a very hot griddle pan and cook for ...
... 1 tablespoon of the oil and rub it over the swordfish steaks. Leave in the refrigerator to marinate for 30 ... and season with salt and pepper. Place the marinated swordfish on the barbecue and cook for 3-4 minutes on ...
... tbs parsley finely chopped, 1 tsp chili powder to taste, 4 swordfish steaks deboned and skinned, if necessary, and cut into 2.5cm ... . Oil 8 long metal skewers. Thread the fish and capsicum to the skewers. Broil the skewers ...
... Preheat the oven to 200°C. Thread three pieces of swordfish onto each of 12-15 short skewers or cocktail sticks. ... with the back of a fork. Pour evenly over the swordfish and bake for 10 minutes. Serve with a splash of ...
Ingredients: 4 skinless swordfish fillets about 175 g each, 2 tbs olive oil, 500 g cooked Puy lentils heated, ... in a preheated oven, 220°C for 15 minutes until the fish is flaky and the crust is golden and crunchy. Put the ...
... place on a baking tray. Bake in a preheated oven, 190°C, Gas Mark 5, for 20 minutes, or until the fish is cooked through (open a parcel and check the flesh is opaque in the centre). Meanwhile, mix together the soy sauce ...
... just cooked through but still moist in the centre, as swordfish tends to get dry quickly. To serve, cut each steak ... over the snipped herbs, and serve immediately. Categories: Italian; Fish dishes; Dinner. Complexity: 2.
... free spaghetti, 1 jar Barilla arrabbiata sauce, 140 g swordfish diced in 2cm cubes, 8 prawns peeled, heads removed ... with a drizzle of Extra Virgin Olive oil. Categories: Fish; Seafood pasta; Low sugar; Italian; Prawn; Low ...
... 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 ...
... fine polenta, 0.5 tsp ground cumin, 1 tsp smoked paprika, 1 free range egg lightly beaten, 600 g firm white fish fillets cut into 2cm strips, 2 tbs extra virgin olive oil, 4 flour tortillas, 120 g spinach leaves, 0.5 cup ...
... fillet in flour, then dip in batter to coat, allowing excess to drain off. Place in oil. Repeat with another fish fillet. Cook for 5 minutes or until golden, crispy and cooked through. Drain on a wire rack set over a ...
... Serve on tortillas with salsa and cabbage with a creamy tartare. Seriously good, seriously tasty!; Ingredients: 400 g firm fish fillets, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp onion flakes, 0.5 tsp garlic powder, 0.5 ...
... cornflour, spice powder and pepper in a separate bowl. Using tongs, dip fish into egg, then in spice mixture to lightly coat. Place fish on a plate. Spray with oil. Cook fish, in 2 batches, in a 5L air fryer at 200°C for ...
... and peas and mix well. Using damp hands, shape fish mixture into 20 small cakes. Spray cakes with oil. Heat ... large non-stick frying pan over medium-high heat. Cook fish cakes, in batches, for 2 minutes each side or until ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... , 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 ...
... simmer. Cook, covered, for 20 minutes or until potatoes are almost cooked. Add lemon rind, snow peas, fish and any fish juices to curry. Gently stir to combine. Cover and cook on medium-low heat for 7 minutes. Sprinkle ...
... each side or until golden and cooked through. Transfer to a paper towel-lined plate. Repeat with remaining fish mixture to make a total of 10 fish cakes, adding more oil, if needed. Scatter extra onion and coriander over ...
... smooth. Season with salt and pepper. Heat 2cm oil in a wok over high heat. Working in 2 batches, dip fish into batter to coat. Lower into hot oil and cook for 4 minutes, turning once, or until crisp and golden. Drain ...
... , turning halfway through, or until golden. Meanwhile, combine breadcrumbs, parmesan and chives in a bowl. Lightly coat fish in flour, dip into egg and coat with breadcrumb mixture. Place on remaining tray and spray well ...
... reduce the broth for 4 mins until slightly thickened, add the chopped parsley and reduce heat to low while taking the fish flesh from the bone to serve. When ready to serve, spoon a third of the broth into a wide shallow ...
... corianderfinely chopped, 3 tsp extra virgin olive oil, 1 tbs rice wine vinegar, 2 tbs extra virgin olive oil, 2 fish fillet, 0.25 tsp salt. Method: Heat oven to 180°C. Chips - while the oven is reaching temperature wash ...
... 2 tbs vegetable oil, 2 cloves garlic crushed. Method: Combine spices in a bowl and season with salt and pepper. Coat fish fillets with spice mixture. Heat 1 tbs oil in a frying pan over medium heat. Add onion, ginger and ...
... . Ingredients: 0.5 cup plain flour, 1 cup panko breadcrumbs, 2 free range eggs lightly beaten, 400 g firm white fish fillets cut into 3cm-wide strips, 5 ml olive oil cooking spray, 2 cups frozen peas, 1 lemon zested, cut ...
... 0.25 cup slivered almonds, 1 cup rocket leaves, 2 tbs baby mint leaves. Method: Cook frozen Birds Eye Fish Fillets following packet directions. Meanwhile, heat oil in a frypan, add onion, zucchini, capsicum and stir fry ...
... medium and cook for1 minute, stirring, or until mixture has thickened. Remove pan from heat. Stir in chives, peas, fish, prawns and half of the spinach. Season. Spoon mixture into a 6-cup capacity baking dish. Using a 4 ...
... , 0.25 small red cabbage finely shredded, 1 small avocado deseeded, finely chopped. Method: Cook fish fingers in oven according to packet instructions. Heat tortillas according to packet instructions. Wrap tortillas in ...
... cheddar and parmesan in a medium bowl. Remove the baking trays from the oven and toss the chips. Add the fish fillets the half-filled baking tray and top each with cheesy breadcrumb mix. Place the trays back in the oven ...
... until warmed through. Transfer to a bowl. Heat half of the oil in same pan over medium-high heat. Cook fish according to packet instructions. Transfer to a plate. Cover to keep warm. Meanwhile, place couscous in a large ...
... 20cm pieces of baking paper and foil. Place a piece of baking paper on a piece of foil. Top baking paper with fish, then drizzle each with 11/2 tbs of the chilli dressing. Top with lemon. Fold paper (and foil) to enclose ...
... lengthways, thickly sliced, 2 tsp mild curry powder, 400 ml can light coconut milk, 500 g firm white boneless fish fillets cut into 4cm pieces, 1 head broccoli cut into small florets, 410 g can baby corn spears drained ...
... cakes served with a sweet and sour salad makes for a light, fresh and tasty dinner. Ingredients: 0.3333 quantity fish cakes, 0.3333 cup plain flour, 0.6666 cup vegetable oil, 0.3333 cup sweet and sour sauce, 1 tbs sesame ...
... bowl of iced water. Set aside to curl. Whisk aioli and chopped onion in a bowl. Fill rolls with fish cakes, cucumber and tomato. Drizzle with some of the onion aioli. Top with onion curls. Serve with fries and remaining ...
... . Put the salmon in a large frying pan, and cover with water. Simmer for 5-8 minutes until the fish turns opaque. Remove with a fish slice, and put on a plate. Leave to cool for a minute or two. Using your fingers, flake ...
... to a simmer and cook, uncovered, for 5 minutes, until the sauce has reduced. Allow it to cool. Turn the fish in the cooled sauce to coat, cover, and marinate in the fridge for 1 hour. Preheat the grill on its highest ...
... , 2 lemons. Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray. Bake for 20 minutes or until cooked through. Meanwhile, heat oil in a large deep frying pan ...
... : 1 tsp ground cumin, 1 tsp sesame seeds, 2 tbs dry roasted almonds, 20 g pkt Masterfoods Perfect for Fish Spice Blend with Zesty Lemon, Dill & Garlic, 4 ling fillets, 2 pkt 250g Ben's Original Lightly Flavoured Lemon ...
... Method: Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish pieces on tray. Cook fish according to packet directions or until golden-brown. Remove from oven. Season. Cut each piece of ...
... tray. Bake for 20 minutes or until golden. Add tomato, onion and olives to tray. Pat fish dry with paper towel. Arrange fish over vegetables and top with lemon slices. Sprinkle with fennel seeds and season with salt and ...
... towel. Place on a plate and brush all over with tikka paste. Heat same frying pan over medium-high heat. Place fish in pan and cook for 3 minutes each side or until cooked. Remove from heat. Season. Using a fork, flake ...
... fillets, salad and tartare sauce make an easy weeknight meal. Ingredients: 425 g Birds Eye Oven Bake Wild Caught Fish Fillets, 5 ml extra virgin olive oil cooking spray, 4 crusty bread rolls cut in half, 4 slices canned ...
... fillets. Heat oil in a large frying pan over high heat and cook for 1 minute each side or until fish is opaque. Transfer fish to a plate and set aside. Add rice, tomatoes and stock to pan and bring to a boil over high ...
... and impress a crowd with these easy, bite-sized sliders filled with cheddar, crispy fish and creamy tartare sauce. Ingredients: 500 g Woolworths COOK fish slider meal kit. Method: Preheat oven to 200°C/180°C fan-forced ...
... , drained, and chopped, 3 gherkins drained and finely chopped. Method: Preheat the oven to 200°C (Gas 6). Cut the fish fillets into thick even strips about 2.5cm wide - you should end up with about 20 fingers. Tip the ...
... , 1 tsp bicarbonate of soda, 1 tsp paprika, 0.6 cup water cold, fizzy, 1 pinch black pepper, 300 g white fish cut into 1cm strips. Method: Preheat the oven to 200°C (Gas 6). Scrub the sweet potatoes and slice into wedges ...
... and pineapple juice in a jug, and set aside. Put the cornflour on a plate, and season with salt and black pepper. Toss the fish in the seasoned flour to coat. In a wok, heat about half of the oil until hot, then add the ...
... is cooked. Transfer to a plate. Cover to keep warm. Repeat with 2 tsp remaining oil and remaining fish. Wipe the frying pan clean. Heat ½ tsp remaining oil in the pan over medium-high heat. Cook 1 tortilla for 30 seconds ...
... 1.5 cm slices, then cut across to make chunky chips. Put them in a bowl of cold water. Pat the fish dry on kitchen paper and cut into 4 portions. Season lightly and dust with extra flour. Thoroughly drain the chips and ...
... . Remove from the water and slice into thin rounds about 3 mm thick. Arrange the potato slices on top of the fish and then dot with the butter. Sprinkle the Parmesan over the top and place in a preheated oven, 180°C for ...
... 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 ...
... . Meanwhile, whisk eggs in a shallow bowl. Combine crushed chips and parmesan in a separate bowl. Dip the fish pieces into egg then coat with chip mixture, pressing on them firmly. Lay on a lined tray and bake ...
... halved lengthways & sliced, 1 shallot thinly sliced, 1 lime cut into wedges, 1 tsp olive oil. Method: Process fish in a food processor to a coarse paste, then transfer to a bowl. Add curry paste and shallot. Finely chop ...
... 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 ...
... salt and pepper. Place 1/3 cup piles of potato mixture onto trays and flatten. Transfer to oven with fish. Cook following packet directions. Prepare salad mix. Place 2 cups of mixed leaf salad into a bowl. Slice cherry ...
... 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 ...
... needed. Season with salt and pepper. Set aside and keep warm. Meanwhile, preheat oven to 200°C. Place fish onto a greased baking dish and season. Drizzle with a little oil. Bake for 10 minutes. Combine walnuts, parsley ...
... 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 ...
Ingredients: 2 tsp curry powder, 300 ml cooking cream, 0.5 tsp sugar, 800 g firm white fish fillets cut into 5cm wide pieces, 0.5 cup coriander leaves roughly chopped, 1 tbs ginger finely grated, 1 onion sliced, 400 g ...
... -forced. Line a baking tray with baking paper. Combine oil and 1 tbs seasoning in a large bowl. Add fish and rub to coat. Place on tray and bake for 10 minutes or until cooked through. Meanwhile, place mayonnaise, lime ...
... 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 ...
... 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 ...
... combine. Stir yoghurt and paprika in a bowl to combine. Place pita breads and serve filled with fish, mango salsa, avocado and lettuce topped with spiced yoghurt sauce. Categories: Low sugar; Taco; Healthier easier; Low ...
... , 1 tbs pickled jalapeƱo 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 ...
... mini tortillas, 1 tbs olive oil. Method: Combine polenta and chilli powder in a bowl and season with salt. Cut fish into 2cm-thick strips and toss in polenta to coat. Whisk sour cream, lime juice and 2 tbs water together ...
... fillets and sweet potato for 20 minutes or until cooked. When almost ready, top three fish fillets with mozzarella and return to oven. Remove when cheese is melted. To assemble, place spinach leaves, basil and tomatoes ...
... 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 ...
... water for 20 minutes or until tender. Drain and roughly mash. Transfer to a large bowl and cool. Add fish, onion, dill, lemon rind, remaining juice, salt and pepper. Stir to combine. Form mixture into 8 cakes and place ...
... to a plate. Sprinkle couscous over base of pan. Pour over 1/2 cup boiling water. Arrange vegetables and fish on top of couscous mixture. Season with salt, pepper and Moroccan spices. Sprinkle with chickpeas. Bake for a ...
... half cooked, set aside and add a bit more oil if needed. Stir-fry garlic until fragrant and add in the fish, rest of the vegetables followed by seasoning. Stir-fry over high heat for 1-2 minutes, add in some stock or ...
... mango purƩe and fluff through with a fork. Stir in kale mix. Stand, covered, for 10 minutes. Meanwhile, rub fish on both sides with garam masala and chilli flakes, if using. Heat remaining oil in a medium frying pan over ...
... olive oil, 1 red onion finely chopped, 3 large ripe tomatoes chopped, 1 tbs Moroccan seasoning, 400 g white fish fillets skin removed, 0.25 cup parsley leaves, 1 pkt mashed potato to serve. Method: Preheat oven to 200 ...
... 2 cups water and bring to the boil. Reduce heat to low and simmer, uncovered, for 4 minutes, or until fish balls are almost cooked through. Add noodles and simmer for a further 1 minute or until noodles are tender and ...
... foil to keep warm. Place coleslaw in a bowl and top with a little aioli. Top tortillas with slaw, fish and remaining aioli. Season and serve. Categories: Dairy free; Peanut free; Sesame free; Tree nut free; Mexican; Taco ...
... 3 pastry sheets with oil and layer on top of each other and fold in half. Place a quarter of the fish mixture into the centre of the pastry, fold in shorter edges and longer sides to create an enclosed rectangular parcel ...
... for 35-40 minutes or until potatoes are tender and golden. Meanwhile, place flour on a large plate and season. Dust fish in flour and shake off excess. Heat 2 tablespoons of the oil in a large frying pan over medium heat ...
... Meanwhile, combine cornflour, paprika, seasoning, celery salt and pepper in a bowl. Place egg in a shallow dish. Coat fish with egg then spiced flour and place onto a tray. Heat remaining oil in a large non-stick frying ...
... with pepper. Heat oil in a large non-stick frying pan over medium heat. Pat fish skin dry with paper towels. Season all over with pepper. Cook fish, skin-side down, for 3 minutes on each side or until skin is golden and ...
... . Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Rub seasoning all over fish. Cook fish for 3 minutes on each side or until golden and cooked through. Drain onion. Divide quinoa mixture among ...
... on grill, turning, for 6-8 minutes or until tender. Transfer to a plate and cool. Lightly coat both sides of fish fillets with seasoning. Spray with oil and cook on flat plate for 3 minutes on each side or until cooked ...
... 5 red onion thinly sliced, 1 lime cut into wedges. Method: Cook required amount of frozen Birds Eye Fish following packet directions. Combine mayonnaise, lime zest and juice and set aside. Top each tortilla with a fillet ...
... tomatoes halved, 0.5 cucumber thinly sliced, 0.5 red onion thinly sliced. Method: Cook Birds Eye Fish following packet directions. Combine mayonnaise, lemon zest, lemon juice and dill, set aside. Combine extra dill ...
... 1 tsp fresh ginger finely grated, 0.25 cup fresh coriander leaves, 2 tsp fish sauce. Method: Cook Birds Eye Oven Bake Fish Fillets following packet directions. Combine remaining ingredients to make a salsa and serve with ...
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