|James McNair's Corn|
|by James McNair|
With southwestern and country-style cooking sweeping the nation, master chef James McNair focuses on an all-American classic--corn.
1 - 10 of 11 for monk fish
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Mix flour, cheese, and herbs. Coat fish with it. Medium ... glaze pan until sauce is reduce by about 1/3. Add last pat of butter; serve sauce over fish.
Add all seasonings ... boil. Put in Monk fillets and boil ... of butter. Broil 5 minutes or until brown on top. Serve with lemon juice and drawn butter.
Fry out salt ... to soften. Add fish fillets and cook ... butter in each. Serve with "common crackers". Some folks add a bit of thyme for seasoning. Serves 6.
To begin: Fill large soup pot 1/2 full of water; add oil and salt. Put all seafood, onion, pepper and other spices in pot. Cover and simmer for ...
Layer in a glass baking dish the fish, then the ... to taste Pour over fish and taters. Sprinkle with paprika. Bake about 45 minutes in a 350 degree oven.
1. Fry chorizo. ... cooking. If using monk fish, parboil with ... Set lobster (if used) meaty side down. 9. Bake for 30 minutes, 350 degree preheated oven.
Dice bacon and ... large saucepan. Add fish and simmer for ... immediately reduce heat and simmer about 10 minutes after correcting seasonings, if necessary.
Put 2 quarts ... salt and vinegar. Bring to a boil. Add monk fish and bring back to a boil. Boil for three minutes. Remove at once and serve with butter.
Saute garlic in ... or oil. Add fish and saute approximately ... pick up the drippings. If wanted sprinkle bread with Parmesan cheese and chopped parsley.
Crush garlic cloves, ... tomatoes. Add olive oil and all the spices. Add the fish and cover with water and boil for 15 minutes. Serve with French bread.
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