Helpful Hints: Any type of fish fillet such as sole or tilapia can be ... Sprinkle with pepper. Bring water to a boil and stir in barley. When water returns to a boil, reduce the heat to medium ...

4. Add fillets and turn heat lower so water does not boil. Small bubbles should appear on bottom of pan. Cook until meat of fish can be separated from bone if held with chopsticks. 5. Using turner ...

The fish fillets should be at least 1.5cm (⅔ in ... Bring a pot of lightly salted water to the boil, add the asparagus pieces and blanch for 15 seconds. Drain in a colander, rinse with cold ...

I love to serve a long platter of these salmon fillets for a summer buffet ... aluminium foil and bake for 15 minutes, or until the fish turns an opaque pink colour (no longer shiny pink).

Greeks eat bakaliaros (hake) and skordalia on March 25th, the most important national holiday for Greece. The day coincides ...

In fact, any fresh fish fillets—the fresher the better—can be cooked this ... Put the broccoli into a stainless-steel skillet and add the water, oil, and salt. Bring to a boil and cook, covered, over ...

Rub the fish fillets with the lemon juice and 1 tsp of the salt. Keep aside for five minutes and wash off. 2. Steam the fish or boil till tender but still holds its shape. Drain and leave to cool. 3.

The tops of the fish fillets were brushed with spicy Dijon mustard ... I also served the fish with boiled red potatoes and a few halved brussels sprouts, because I had some on hand.