My pan-seared cod recipe is the best because ... Step 2 Next, dry the cod fillets with a paper towel and season them with ...

To prepare the pan-fried cod fillet, first toast the pine nuts over moderate heat for 2-3 minutes (1) until they are nicely ...

Preheat oven to 400 degrees. Using a sifter, very lightly dust each fish fillet with flour, and season well with salt and pepper. Heat oil in a large sauté pan over medium-high heat until ripples ...

Subscribe to our newsletter and stay updated on the latest developments and special offers!

Here, the fish is lightly coated, and then pan-seared in a hot skillet. You can use any fillet of white fish you prefer — my favorites are tilapia and red snapper, but you could also use cod or ...

For the seabass marinade, blend the lime juice, coriander, parsley, thyme, allspice, Worcestershire sauce, chilli, spring onions and half of the olive oil in a food processor until smooth.

Turn off heat, add a squeeze of lemon juice to pan and continue basting fish 1 minute more. To serve, set seared fillets in center of four plates. Arrange marinated cucumbers and beets around salmon.

The first recipe I stumbled upon called for the salmon to be cooked in a hot pan glistening with oil skin-side up for roughly four minutes before giving the fillets a flip and “kissing” their ...

Set a large skillet over high heat and add 1 tablespoon olive oil. Once hot, add 2 fillets, skin side down. Once skin crisps and easily releases, about 3-5 minutes, flip and sear reverse side ...

Brush generously Ying’s Korean BBQ Marinade on salmon fillets and let it marinate for ... Place 1 cup cooked rice and top with some pan-seared salmon and diced veggies. Drizzle some Yum Yum ...

When the table is set, heat a large nonstick frying pan over medium-high heat. Add the remaining 1 tablespoon olive oil and heat until shimmering. Add the halibut fillets to the pan and let cook ...