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Fish is easy to cook, it doesn't take lot of time to prepare, it's light for digestion. An excellent choice for everyone. Good appetit!
Larang (Parrot Fish in Tausi)
Ingredients
- 2 T salted black beans, undrained
- 1 c coconut milk (we used fresh)
- 2 slices (about ¼ lb each) parrot fish
- 7 garlic cloves, crushed
- 2 T olive oil (or any cooking oil
- ½ red onion, sliced
- seasoned salt to taste
- ¼ c diced tomato
Preparation
Season both sides of fish with seasoned salt.
Heat oil in pan over medium heat. When ready (oil is hot but no smoking hot), fry fish with both sides lightly browned. Set aside.Using the same pan, saut garlic until lightly browned using the oil previously used to fry the fish.
Add in onions and tomatoes.
Sautee until onions are translucent.
Add in fish and coconut milk.
Let cook until coconut milk boils. Season with seasoned salt only if you so desire.
Serve over warm over steamed rice.
Source: foodista.com
Salmon on Kiwi & Lemon Puree
Ingredients
- 2 kiwis, peeled
- 1 tsp lemon and pepper seasoning (or fish seasoning)
- 4 lemon wedges
- lemon zest (garnish; optional)
- 1/2 cup lemonade
- 1 tablespoon - olive oil for sautéing shallots
- 4 (about 8 oz. each) sockeye salmon fillets
- 1 scallion, thin strips curled (garnish; optional)
Preparation
Season salmon fillets with seasoning of choice and let sit at room temperature for 10 minutes.
Heat non-stick frying pan to medium-high with 2 tbsp olive oil.
Place salmon fillets (skin down) on frying pan for about 7, 8 minutes. Reduce heat to medium and flip salmon over, cook about 6, 7 minutes. Cook until browned or original pink coloration has disappeared. Generally we cook longer skin side down to prevent the fish from flaking or falling apart.
Meanwhile, prepare kiwi puree by adding kiwi pieces, lemonade, and lime juice into a food processor. Pulse until finely pureed thoroughly into a runny consistency.
Add kiwi puree to serving dish and top with salmon fillet.
Garnish with thin lemon strips/zest or curled scallion strips.
Source: foodista.com