Apple Slaw Sole

Ingredients:
4 sole fillets
1 apple, diced
10 cm chunk cucumber, diced
2 stalks celery, sliced
2 green onions, sliced
2 tbsp mayo
1-2 tsp cider vinegar
1 large clove garlic, minced (1 tsp garlic powder)

Apple slaw...
> stir together the mayo, vinegar, and garlic in a small bowl; use up to 1 tbsp water to get the right consistency
> cut up the apple, cucumber, celery, and green onions and divide between two bowls
> spoon dressing over the slaws

Sole...

> pre-heat a cast-iron skillet over medium heat then spray lightly with oil
> put down the sole fillets and fry for about 3 minutes, until the easily release from the pan
> flip the fish and cook another two minutes
> serve over the slaw

Click here for the original post.

Madras Sole on Salad

Ingredients:
4 sole fillets
4 tsp Madras curry powder
1 tomato, diced
2 celery stalks, sliced
1 spring onion, chopped
6 leaves leaf lettuce, sliced
fresh dill or cilantro

Salad...
> chop and share all the veggies between two bowls

Sole...
> pre-heat a cast-iron skillet over medium heat then spray lightly with oil
> put down the sole fillets and fry for about 3 minutes, until the easily release from the pan
> flip the fish and sprinkle 1 tsp of curry powder over each fillet
> cook another two minutes and serve over the salad

Salt and pepper to taste.

Click here for the original post.

Broiled Tilapia

Ingredients:
1 fillet of fish per person (this day was tilapia)
oil
salt & pepper

Broiling fish...
> turn the broiler to high
> line a cookie sheet with foil (not parchment paper)
> oil the foil, set down the fish, and salt & pepper
> broil on the rack level second from the top for 6-7 minutes, or more if your fillet is very thick and was frozen upon entering the oven
> turn the fillets over, salt & pepper, and return to broil another 3-5 minutes

Simple, quick, and delicious. This is one of the quickest, simplest ways to cook fish.

Pairs well with the Japanese Inspired Slaw.

Click here for the original post.

Fish En Papillote

Ingredients:

1 fish fillet per person
1 rectangle of parchment paper, longer than it is wide, per person
chopped veggies
spices
herbs

The veggies...
> chop whatever is in the fridge and toss it in a bowl with spices, salt, and pepper (this day, I used garlic, curry powder, and pepper)

The paper...
> place it in a loaf tin (for the shape)
> add spice-tossed veggies to the bottom
> put the fresh or thawed fish fillet on top of the veggies
> top with fresh herbs
> this is key - wrap the paper up, edge to edge, being sure to seal it all in - the steam from the veggies will cook the fish

The finish...
> place all packages on a rimmed cookie sheet (or leave in the loaf pans) and bake at 200ºC or 400ºF for 10 to 20 minutes, until the fish is cooked and flakey
> serve the sealed papillote on a plate, to be carefully opened before eating

Be aware - the steam is hot and can scorch - keep yourself away from the steam as you gently open the package.

Click here for the original post.