|by Martin Webb|
A collection of 100 of the very best of Quaglino's recipes adapted for use in the domestic kitchen by Head Chef Martin Webb.
Results 1 - 10 of 47 for blackened fish
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Dip fish in batter. Coat ... Put spices on second side. Coat with cornmeal. Fry with small amount of butter. This is good with catfish or flounder fillets.
Heat a large ... Then cook the fish 2 at a ... minutes on each side to make sure it's done. It is better to cook this outside as it will smoke up your house.
Thaw fish if frozen. In ... minutes or until blackened. Turn fish ... and fish flakes easily when tested with a fork. Drizzle with any remaining butter.
Melted in heavy skillet 6 (8-10 ounce) fish fillets (preferably redfish, ... fillet and a ramekin of butter on each heated serving plate. Makes 6 servings.
Dip fish in melted butter ... side, turn, and cook for another minute. This dish is very smoky to prepare; it cooks well outside on a grill or camp stove.
Thaw fillets, if ... of skillet. Add fish fillets and cook ... prefer to prepare blackened fish in the ... temperature at 500 degrees and bake 4-5 minutes.
Season fish on both sides ... until it's so hot it's white, put tablespoon of butter in skillet to melt. Add filet 2 minutes on each side, serve over rice.
Skin and cut fish into 4 - ... with a little butter. Cook, uncovered over high heat about 2-3 minutes per side or until fish flakes when probed with fork.
Thaw fish, if frozen. ... minutes or until blackened. Turn fish ... Transfer to serving plates. Drizzle with any remaining melted butter. Makes 4 servings.
Mix together dry ingredients; pat on fish. Heat cast iron pan in a gas grill. Fry fish with butter 2 1/2 to 3 minutes until blackened.
Result Page: 1
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