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www.kraftrecipes.com/recipes/pan-fried-fish-creamy-lemon-...
What You Need
2 tilapia fillets (1/2 lb.)
1 Tbsp. flour
2 Tbsp. KRAFT Light House Italian Dressing
1/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. lemon juice
1 oz. PHILADELPHIA Fat Free Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
Make It
COAT fish with flour.
HEAT dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.
ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.
Known for creating fish recipes inspired by the surrounding nature, Chef Régis Marcon makes use of regional ingredients and products from the countryside to make this recipe for squash combined with the local pike-perch. catalinalinkava.wordpress.com/2014/01/24/easy-fish-recipe...
www.kraftrecipes.com/recipes/crispy-oven-fried-fish-11820...
What You Need
5 RITZ Reduced Fat Crackers, finely crushed (about 1/4 cup)
1/4 cup panko bread crumbs
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. garlic powder
1/8 tsp. ground red pepper (cayenne)
1 egg
1 Tbsp. ATHENOS Greek Strained Nonfat Yogurt
2 tsp. GREY POUPON Dijon Mustard
1 Tbsp. flour
2 tilapia fillets (1/2 lb.)
Make It
HEAT oven to 425ºF.
MIX first 5 ingredients in pie plate. Beat egg, yogurt and mustard with fork in separate pie plate until well blended. Place flour on plate.
DIP fish in flour, then in egg mixture and crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet.
BAKE 15 min. or until fish flakes easily with fork.
Today I show you how to make a delicious, healthy tuna fish sandwich. This type of sandwich is great for a snack on the go, or a light meal! It is also extremely healthy, so you wont feel guilty for eating it!
This is the best Tuna Salad recipe! It’s ready in minutes, easy, and the tuna fish salad makes a great cold tuna sandwich or a tasty hot grilled tuna melt!A simple recipe for the perfect deli-style tuna fish salad sandwich. Top on your favorite bread or salad for an enjoyable lunch.
via #YouTube recipe: www.youtube.com/watch?v=LppKnWuYa7M
Made By : Lotus Food Gallery
Published September 2011
£20, paperback
In at the Deep End is an engaging personal story of discovery of fish cookery. Travelling from Venice to Tokyo, New York to Sweden and Aberdeen to Sydney, Jake chronicles his journey to in absorbing detail. Whether cooking and eating Venetian Bigoli with Clams or New York Crab Cakes, Swedish Soused Herrings or Japanese Sushi and Sashimi, Jake effortlessly conjures up the worlds in which these dishes originated – the fishing villages and coastal landscapes, thefishermen and their boats, the markets, smoke houses and restaurants. An evocative exploration of Jake’s many experiences with fish, this delightful food memoir and recipe book catalogues Jake’s conversion to seafood obsessive. Jake’s acute eye and enticing recipes make In at the Deep End a book to be read, savoured, used and, above all, enjoyed.
For more information please contact publicity@quadrille.co.uk
Published September 2011
£18 .99, hardback
Whether you are going to be 1 or 100 years old Fiona Cairns has the perfect birthday cake for you – all not only amazing to behold but also absolutely delicious to eat.
Fiona is a veteran at catering for every style and taste, and amongst the 50 cakes featured in this book there are masses of tempting choices as well as six themed birthday parties, each with a large cake, cupcakes, and biscuits.
Fiona’s warm writing style and easy-to-follow instructions means making beautiful, surprising and divine-tasting birthday cakes is something everybody can achieve, no matter how inexperienced, and enjoy the process. So bring a special gift to the party, and get baking!
For more information please contact publicity@quadrille.co.uk
Japanese famous and Super Tasty Golden Fish Steak is the perfect dinner recipe for the weekend plan. Which make feels happy to your hubby and childes too!
Published September 2011
£ 14.99, hardback
Part of a striking upheaval in attitudes to food and cooking between the wars, this book was published to immediate success in 1921, providing a level of detail that was unusual amongst its contemporaries, while inspiring its readers with its daring recipe selection. With chapters entitled ‘Dishes from the Arabian Nights’, ‘The Alchemist’s Cupboard’, and a startlingly original chapter of ‘Flower Recipes’, in which Hilda Leyel and her assistant Olga Hartley revive the medieval use of flowers for food with recipes such as Rose Ice Cream and Nasturtium Salad, this book can’t help but capture the imagination of even the most jaded of recipe readers.
Combined with its intensely modern focus on vegetables – with six chapters devoted to vegetables, pulses, nuts and grains – revival of old tastes and suggestions of new ones, this book points towards the assured and sophisticated work of modern molecular gastronomy and demonstrates how elegant and innovative British food can be.
For more information please contact publicity@quadrille.co.uk
Published November 2011
£15, hardback
Gordon gives inspiration, advice and 75 failsafe and delicious recipes for all occasions over the Christmas period. The stars of the show are 5 Christmas Feasts – suitable for whenever you choose to have your main Christmas meal. The menus are built around a choice of 5 main course centre pieces – turkey, goose, beef, ham or sea bass – and include starters, accompaniments and desserts for each. To take the stress out of Christmas Gordon offers masses of advice on ordering, shopping, preparation and timing. Also included is a great chapter on Party Food, and inspired recipes for Breakfast & Brunch, Lunches & Suppers, and Sweet Treats.
Gordon’s favourite Christmas ingredients, including stilton, smoked salmon, turkey and ham, are highlighted with suggestions for creative ways to use them over the Christmas period. Advice on wines and party drinks, cheese and other festive ingredients complete this invaluable guide to the perfect Christmas.
For more information please contact publicity@quadrille.co.uk
Published September 2011
£ 14.99, paperback
Full-flavoured, generous and easy to reproduce recipes have won Niamh Shields a huge following for her blog, Eat Like A Girl, as well as critical acclaim (The Times included the blog in its top ten food blogs from around the world). Now, for the first time, her adventurous though frugal food and warm, bright writing style is collected in a book.
Niamh’s gastronomic curiosity has gathered together the cookery of her native Ireland, in such dishes as the Cork speciality Spiced Christmas Beef, as well as exotically greedy but delicious Asian Chicken Skin Skewers, and an elegant Raspberry and Rose Tart, in dishes that embrace both the passing of the seasons, the foods of the world, and the special occasions of a modern life.
Comfort and Spice is a book both to read in bed and to splatter with sauce next to the stove, whether you’re a nervous novice – a group of potential cooks very close to Niamh’s heart – or simply someone who wants to make their food sing.
For more information please contact publicity@quadrille.co.uk
www.kraftrecipes.com/recipes/pecan-parmesan-fish-fillets-...
What You Need
1 cup long-grain brown rice, uncooked
1 can (14 oz.) fat-free reduced-sodium chicken broth
1 cup water
1 cup small broccoli florets
1/2 cup chopped PLANTERS Pecans, toasted
1/3 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh parsley
3 Tbsp. lemon juice, divided
1 Tbsp. olive oil
4 tilapia fillets (1 lb.)
Make It
HEAT oven to 375ºF.
COOK rice as directed on package, using broth and water and adding broccoli to the cooking liquid for the last 5 min. of the rice cooking time.
MEANWHILE, combine nuts, cheese, parsley, 2 Tbsp. lemon juice and oil. Place fish in single layer in shallow baking dish; spread with nut mixture. Drizzle with remaining lemon juice. Bake 10 to 12 min. or until fish flakes easily with fork.
SERVE fish with rice.
Published October 2011
£20, hardback
Spices have not only found their way into the heart of homes across the entire globe, but have also changed the lives of kings, queens, governments and nations. They carry within them an unparalleled magic, one that inspires lust, romance, nostalgia and perhaps most importantly of all, the power to enthrall cooks and consumers alike. Each spice has its own story, just as it has its own particular scent and flavour.
Pepper alone has caused more ructions and excitement over the centuries than most religions, though bizarrely we now take it totally for granted, grinding it over our food almost without noticing. Who knows where the best most aromatic pepper comes from? Or that it grows on huge trailing green vines that clamber over wooden frames? Have you knowingly tasted high roasted, green, white or even smoked black pepper?
Sophie Grigson also takes the reader on a world tour of coriander, from its beginnings in Europe with ratatouille travelling eastward to Indian curries and then dipping into Mexican cuisine and even Caribbean dishes.
For more information please contact publicity@quadrille.co.uk
www.kraftrecipes.com/recipes/easy-parmesan-crusted-fish-d...
What You Need
2 cod fillets (1/2 lb.)
2 Tbsp. KRAFT Light Mayo Reduced Fat Mayonnaise
4 tsp. KRAFT Grated Parmesan Cheese
1 cup STOVE TOP Stuffing Mix for Chicken in the Canister
1/2 lb. fresh green beans, trimmed (2 cups)
1 small lemon, cut into 4 wedges
2 whole grain dinner rolls
Make It
HEAT broiler.
PLACE fish on rack of broiler pan. Spread with mayo; top with Parmesan.
BROIL, 6 inches from heat, 6 to 8 min. or until fish flakes easily with fork.
MEANWHILE, prepare stuffing as directed on package and cook green beans. Serve fish with stuffing, beans, lemon wedges and rolls.
Published September 2011
£12 .99, hardback
First published in June 1923, Xavier Marcel Boulestin’s book was an immediate success, which did much to popularise French cuisine in the English-speaking world. In this charming book, Boulestin dispels the myth that French cooking is complicated, rich and full of nondescript dishes with pretentious names by offering up over 200 delicious recipes – including traditional favourites such as Sorrel Soup, Pommes de Terre Boulangère, and Galette au Chocolat – which are simple and easy to make. The book also reveals both that many of the very best French dishes are made up of ‘remnants’ and that there is very little waste in the French kitchen.
Written in an engaging style and filled with anecdote and advice,Simple French Cooking is a timeless classic that demands to be included in any keen cook’s collection.
For more information please contact publicity@quadrille.co.uk
A Nyonya or Asian influenced fish stew. Aromatics and spices are used to give this dish a big hit on flavour.
Read more here - jeroxie.com/addiction/assam-lemongrass-fish-stew
Published September 2011
£30, hardback
Stunning, unexpected and groundbreaking, this compelling book will captivate all who look through its pages. There are two things that could make the world a better place – food and music – and this exclusive project combines them with a unique collection of portraits of musicians with their favourite food or drink.
Over 60 musicians are featured, each driven by their support for Teenage Cancer Trust and their wish to collaborate on this fascinating book. From rock legends to emerging artists, an incredible spectrum of musicians reveal their passionate engagement with a favourite – and often unexpected – food. Who would have predicted Sophie Ellis Bextor’s obsession with fish and chips? Or Siouxsie Sioux’ with beans on toast? For Brandon Flowers it is Pastor Tacos and Elotes while Alex Kapranos has a passion for beetroot and Noel Gallagher for Yorkshire tea!
For more information please contact publicity@quadrille.co.uk
www.kraftrecipes.com/recipes/cheesy-mushroom-fish-bake-69...
What You Need
1 lb. frozen haddock fillets (Do not thaw.)
2 Tbsp. KRAFT Light Zesty Italian Dressing
1 cup sliced fresh mushrooms
1/2 cup KRAFT Shredded Mozzarella Cheese
1 Tbsp. chopped fresh parsley
Make It
HEAT oven to 450°F. Place fish in 13x9-inch baking dish; drizzle with dressing.
BAKE 25 min.; top with mushrooms and cheese. Bake 5 min. or until cheese is melted and fish flakes easily with fork.
SPRINKLE with parsley.
www.kraftrecipes.com/recipes/fish-vegetable-casserole-116...
What You Need
1 large onion, cut lengthwise in half, then sliced crosswise
1 large red pepper, cut into thin strips
2 large tomatoes, seeded, chopped
1/4 cup cilantro, divided
6 fresh cod fillets (1-1/2 lb.)
1/4 tsp. paprika
1/4 cup KRAFT Zesty Italian Dressing
1 lb. red potatoes (about 4), peeled, thinly sliced
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
Make It
HEAT oven to 350ºF.
PLACE half each of the onions, peppers and tomatoes in 13x9-inch baking dish sprayed with cooking spray; sprinkle with 1 Tbsp. cilantro.
TOP with fish; sprinkle with paprika. Cover with remaining onions, peppers and tomatoes. Drizzle with dressing; top with 1 Tbsp. of the remaining cilantro and potatoes. Top with cheese. Cover.
BAKE 1 hour or until potatoes are tender, uncovering for the last 10 min. Sprinkle with remaining cilantro.
Haddock fillets are fried in the pan and served with stuffed onions and seasoned with red wine sauce in this simple and delectable gourmet healthy dinner recipe. catalinalinkava.wordpress.com/2014/01/25/fish-recipe-hadd...
www.kraftrecipes.com/recipes/spicy-fish-vegetable-skillet...
What You Need
2 cans (14.5 oz. each) diced tomatoes, undrained
3/4 cup water
2 chipotle peppers in adobo sauce
2 Tbsp. KRAFT Zesty Italian Dressing
1 onion, sliced
1 clove garlic, finely chopped
1-1/2 lb. red potatoes (about 3), peeled, cut into 1/2-inch cubes
7 carrots (1 lb.), cut diagonally into 1/2-inch-thick slices
1 whole catfish (2-1/2 lb.), cleaned, scaled, head removed and cut into 6 pieces
2 tsp. butter
15 RITZ Crackers, crushed (about 1/2 cup)
2 Tbsp. chopped cilantro
Make It
BLEND first 3 ingredients in blender until smooth; set aside.
HEAT dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender, stirring occasionally. Add garlic; cook and stir 1 min. Stir in potatoes, carrots and tomato mixture; bring to boil. Cover; simmer on medium-low 20 min. Add fish; cook, covered, 10 min. or until fish flakes easily with fork.
MEANWHILE, melt butter in small skillet on medium heat; stir in cracker crumbs. Cook 4 min. or until lightly browned; stirring occasionally. Stir in cilantro. Sprinkle over fish.
A classic dish from the past that's still enjoyed today throughout the islands and wherever we migrate to! I wonder if KFC will start serving this soon?
The full recipe can be found at: caribbeanpot.com/memories-of-fry-dry-sardines-had-me-crav...
A classic dish from the past that's still enjoyed today throughout the islands and wherever we migrate to! I wonder if KFC will start serving this soon?
The full recipe can be found at: caribbeanpot.com/memories-of-fry-dry-sardines-had-me-crav...
Make an impressive gourmet healthy dinner with only eight ingredients: salmon fillet, fresh spinach, red onion, yogurt, Dijon mustard, pure honey, fresh dill, and lemon. catalinalinkava.wordpress.com/2014/01/19/fish-recipe-spin...
Wolf eel is not an actual eel but a kind of wolf fish. It gets its name from its ferocious and wolf-like frontal teeth. While tasty, the flesh of the wolf eel is not as moist as other more popular fish. In this recipe the grilled wolf fish fillets are served on a bed of potato, milk and horseradish.http://storify.com/catalinkava/fish-recipe-grilled-wolf-eel-with-beaten-milk-and
Lekhafoods Provides all varieties of Easy & Healthy dinner ideas, Food Recipes, World Recipes, Breakfast Recipes, Dinner Recipes, Cooking Recipes, Diet Recipes, Weight loss recipes etc.
This is a salmon dish that Hollywood actor and cowboy icon Clint Eastwood is very fond of and orders it specifically from room service at the luxurious Hotel Royal Deauville in France. catalinalinkava.wordpress.com/2014/01/26/fish-recipe-smok...
Puff Pastry #2 - Snapper Pie.
For sauce, heat olive oil in a large heavy based saucepan. Add 1 sliced onion, 1 tsp sea salt and cook over medium heat until onions are soft and golden.
Add a bay leaf, 100ml fish stock and simmer until reduced by half. Add 200ml cream and simmer until reduced by half. Remove from heat and cool.
Heat oil in a small saucepan and cook half a finely chopped onion, stirring occasionally over medium heat until soft.
Process cream mixture in a food processor until smooth, then transfer sauce to a bowl. Stir in chopped onions, peas and season to taste with sea salt and freshly ground black pepper
Spoon 2-3 tblsp sauce into the base of two ovenproof dishes, then divide snapper equally. Top with another 2 tblsp sauce.
Cover pies with puff pastry, pressing the pastry to side of dish, then brush with lightly beaten egg. Bake pies at 200C for 20 mins or until pastry is golden and puffed.
Serves 2.
Mackerel is an inexpensive fish with a short shelf life and should be consumed the day it is caught. This recipe shows you how to poach mackerel fillets in a savory court-bouillon and cider vinegar. storify.com/catalinkava/healthy-dinner-recipe-mackerel-wi...
Taste the authentic Indian Bengali Fish fry From You n Mine Recipes
younminerecipes.blogspot.in/2014/09/crispy-bengali-fish-f...
A light and elegant appetizer and healthy dinner recipe, salmon and wolf fish carpaccio sprinkled with aromatic herbs prepare the palate for a full course Italian or French dinner. catalinalinkava.wordpress.com/2014/01/22/healthy-fish-rec...
Brook trout is a relatively inexpensive fish that has a delicate flavor and wonderful texture and cooks quickly especially when fried. Brook trout is small enough to fry in the pan whole and makes a superb presentation in the dinner table. www.flipsnack.com/catalinalinkava2014/fdu54kch
Crusted with almonds and garnished with bacon and parsley, this trout healthy dinner recipe is undeniably delicious. catalinalinkava.wordpress.com/2014/01/26/fish-recipe-trou...