Vegetables In Chili Lemon Chicken Broth Chickenfish Fillet Recipes

GRILLED CHILI-LIME CHICKEN

Steps:

• Combine all ingredients except chicken in a large zipper bag. Squish to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours or so.
• Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear. This works well on an indoor or outdoor grill, but I wouldn't recommend baking it. If you absolutely can't grill it, you might get away with searing it in a skillet.
• Leftovers can be sliced and frozen to be used later in other recipes. (See above).

TILAPIA CARPACCIO (RAW MARINATED FISH FILLET)

Steps:

• Pat dry the tilapia fillet and wrap it in cling film. Place it for about 30 minutes in the freezer.
• Take it out of the freezer and cut it into very thin slices. The slices should be as thin as possible. Freezing will help here, because the fillet is firm after freezing. It is important, that the slices are very thin.
• Place the tilapia slices on a plate in a single layer and drizzle the lemon juice over the fish. Set aside.
• Heat olive oil over medium heat (don't let it get too hot). Cook ginger, garlic, vanilla bean and rosemary sprig for about 5 minutes. Garlic, ginger should not turn brown.
• Remove from heat and let cool slightly.
• Add aceto balsamico, salt and pepper to taste to make a lukewarm vinaigrette.
• Arrange the tilapia fillets on a serving platter and drizzle with the vinaigrette.
• Top it with Parmesan and serve with some roasted bread.

CRUNCHY FISH FILLET

Steps:

• Put cornmeal on a sheet of greaseproof paper.
• Cut diagonal; slashes in skin of fish fillets.
• Press fillets in cornmeal to coat thoroughly.
• Heat oil in pan, add the coated fish.
• Cook over medium heat for 3 minutes each side or until cooked.
• Drain on paper towels.
• Combine mayonnaise, chives and chili sauce.
• Serve with fish.

VEGETABLE CHILI

Steps:

• In a Dutch oven, saute onions and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in water and carrots; cover and cook over medium-low heat for 5 minutes. , Add the potatoes, broth, chili powder, sugar, cumin and oregano; cover and cook for 10 minutes. , Add the zucchini, squash, tomatoes and ketchup; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in beans and peas; simmer for 10 minutes.

PAN FRIED MULLET FILLET

Steps:

• Slice the lemon into quarters.
• With half the lemon, marinate the fillets with the juice.
• Rub 1tsp salt on each fillet.
• Sprinkle a dash of pepper and dill for each fillet.
• Leave fillets for 1/2hour.
• Heat oil in frying pan on medium heat.
• Place fillets skin side down first on the pan and fry for 2mins on each side. Drizzle more oil on the fish if necessary.
• When cooked, use the other half of the lemon and drizzle juice over.
• Serve hot.

LEMON CHICKEN STIR-FRY

Steps:

• Cook and drain pasta as directed on package.
• While pasta is cooking, heat oil in 12-inch skillet over medium-high heat. Add chicken and onion; stir-fry 5 to 6 minutes or until chicken is brown.
• Add broccoli and peas to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in small bowl; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes or until sauce is thickened and vegetables are coated.
• Stir in tomatoes; cook until thoroughly heated. Serve over pasta.

MEDITERRANEAN-STYLE COD FISH FILLET

Steps:

• Wash the codfish fillet and pat dry with kitchen towels.
• Toss the fillet with the thyme leaves, salt and pepper.
• Sprinkle the flour over the fillet.
• Heat the olive oil in a pan and very quickly pan-fry the fillet.
• Dish out.
• Remove half of the cooking oil and add the chopped garlic, capers, basil and cherry tomatoes.
• Add the fish stock all at once (this will produce a stream of light smoke and this method is called deglazing) and allow to simmer to half the quantity.
• Add the tomato puree and mix well before adding the black olives.
• Sprinkle in the chopped parsley.
• Arrange the fish fillet on a platter and spoon the sauce over it.
• Serve with sauteed potatoes and seasonal vegetables.

HONEY CURRY SOLE FILLET

Steps:

• oven preheated 350F degrees.
• combine honey, mustard, curry,& butter in small bowl; mix well.
• lightly butter shallow baker; add sole fillets, slightly overlapping is good.
• Top side up.
• pour curry sauce on top; bake (uncovered) for 15-20 minutes.
• serve warm, with cilantro and roasted almond pieces on top.
• MM!