|by Hospitality Management Group|
Charleston's hottest young chef shares recipes for the global palate from the renowed Cypress, A Lowcountry Grille.
1 - 10 of 57 for poached fish
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For poaching liquid, ... 5 minutes. Add fish to skillet. Spoon ... minutes or until reduced to about 1/3 cup. Spoon atop fish and vegetables. Makes 4 servings.
In large skillet, ... and peppercorns. Arrange fish in single layer ... Cheddar cheese, shredded, and put in oven and bake 20-30 minutes at 350 degrees.
1. Place fish fillets in square ... wrap. Microwave at Medium (50%) until fish flakes easily in center with fork, 10 to 15 minutes. Makes 3 to 4 servings.
Select a large, ... deepest thickness of fish. Add all ... toweling to drain quickly (and thoroughly) to prevent fish from cooling too much. Serves 2-4.
Lower fish into salted water ... allow water to boil. Remove fish carefully and serve hot with a sauce, or flake after cooling for use in other recipes.
Mix the olive ... Gently place the fish on top of ... serving. Serve with sauce from the pan poured over the fish. Sprinkle on the lemon juice. Serves 6.
Wrap fish in cheesecloth for ... carefully remove cheesecloth and place on platter. 4 servings. TIP: If desired, use 1/2 cup dry white wine for part of liquid.
Saute onion and ... a boil, add fish or chicken. When meat turns white, turn over; add salt, pepper, and 2 chopped tomatoes. Let simmer 10 minutes and eat.
Chop enough of ... Measure thickness of fish, then carefully ... chopped cucumber. Spoon the sauce over all. Serve with orange wedges. Makes 4 servings.
In fry pan, combine all ingredients except fish. Cover and ... 30 minutes depending on size of fish. If liquid doesn't cover fish, turn after 10 minutes.
Result Page: 1
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