Poached Fish with Tomatoes and Purple Basil by Jeremiah Tower
Poached Fish with Tomatoes and Purple BasilJeremiah TowerSanta Fe Bar and GrillBerkeley CAEntrée, Great Chefs of San Francisco #3Drenched in butter which has been flavored with tomatoes and purple basil, these fillets are succulent and deliciou
Tomato Poached Fish - Ardmona Fast Fact | Everyday Gourmet S6 E85
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Fresh Tomato Version
You'll need 1 Lb of fresh tomatoes. Make a shallow X with your knife on the bottom of each tomato. Dunk them all into boiling water for 10 seconds. Remove. Cool until you can comfortably handle them and peel starting at the X. Cut in half through the equator and scoop out whatever seeds you can easily access (don't sweat every seed). Dice and they are ready to use instead of canned tomatoes.
For 3-4 servings
For the fish
1.5 Lb swordfish
1 Tbsp grapeseed or some other high heat oil
For the sauce
2 Tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
2 tsp rosemary, minced (or thyme, sage, oregano)
14.5 oz can diced tomatoes (or fresh tomatoes prepared as described above)
3/4 cup dry white wine (Charles Shaw Sauvignon Blank from Trader Joe's is fine)
1 Tbsp butter
1 Tbsp minced fresh parsley
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Poaching Fish, Chicken, and Eggs Benedict in Cooking College
Poaching fish, chicken or eggs is easy when you discover the difference between boil, simmer, and poach in today's lesson from cooking college in Baltimore.
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Poached fish recipe
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Michelin star chef Brad Carter creates heritage tomato and trout recipes
Michelin star chef Brad Carter creates heritage tomato and trout recipes. The first is a stunning dish with a selection of heritage tomatoes from Westlands with purple basil, this is served with curds and whey and basil oil. The second dish is trout served with English peas and shiso kaffir lime.
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Olive oil-poached fresh cod with roasted tomato sauce will also require white wine, water and a few other ingredients. Make olive oil-poached fresh cod with roasted tomato sauce with help from an experienced culinary professional in this free video clip.
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Food Tube favourite Gennaro is back - transporting us to the Italian coast with this colourful and easy fish spaghettini recipe.
Using succulent pieces of grey mullet in a rich tomato sauce it's not hard to see why this grand papi of Italian cuisine finds this dish so fantastico!
What's your favourite fish dish? If you have any great tips to share comment in the box below and if you want to see more of Gennaro subscribe to his own channel here:
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Poaching fish and making sauce with my sister Maria.
Purple Basil Lemonade Recipe
Learn how to make delicious and refreshing homemade red basil lemonade!
Red basil – 2 bunches
Water – 1,5 liter
Sugar and lemon - to taste
Pour boiling water in a pot with the basil, add the sugar and lemon to your taste. Let it brew and after two hours filter and pour into a jug.
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Expert: Mariko Amekodommo
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Poached Fish with Asparagus, Tomato, and Fennel Salad
I used Barramundi for this recipe because it's my favourite fish, but in hindsight, I think salmon or trout might have worked better with the skin on. The flavour was fabulous but it did fall apart a little on poaching. For associated videos and content visit...
Poached Fish Tomatoes - Kitchen Cat
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★ Kitchen Cat ★ Poached Fish Tomatoes Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 c : Stock, Fish
1 c : Tomatoes, Seeded,
1 c : Basil, Purple, Chopped
Salt (to Taste)
Pepper (to Taste)
5 oz : Butter, Unsalted
2 : Halibut, Filets,
Fish n Basil Greens!
Simple mix of roast vegetables, basil flavoured greens and a beautiful fillet of Ling panfried in spices. Definitely one for fish friday! Plenty of greens and colourful plant based ingredients :) Enjoy!
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Best Fish Recipes - Poached Fish and Steamed Vegetables
Best Fish Recipes - Poached Fish and Steamed Veg *** SUBSCRIBE for more great videos bit.ly/UnityGymChannel - Our wood chopping board - - Favorite Knife Set - - Best Fry-Pan
Here is one of our ultimate favs when it comes to quick, easy and super healthy meals. In this video, Kaliesha shows how to knock up a delicious seafood recipe using Barramundi fillets and healthy steamed veggies.
This meal is low carbohydrate, low fat and super high in healthy protein. Great for people wanting to lose weight or build lean muscle.
Bring your poaching liquid to a simmer over medium heat, and cook the fish for 10 minutes or until the center of the fish seems opaque and it flakes easily when prodded with a fork. Do not bring the liquid to a rolling boil - keep it at a simmer. ... Once you get the hang of it, poaching is easy without a recipe.
Reduce heat to medium-low or until just barely simmering. Using a thin spatula, gently slide fish fillets, seasoning-side-up, into broth over top of leeks. Cover skillet with lid and gently poach fish for about 10 minutes, until opaque and flesh in center of fillets flake easily with a fork.
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this is the best fish recipe hands down … it's simple, cost effective and one of our favorite healthy fish recipes. It's also a super cheap fish recipe and one of my personal favorite healthy fish recipes for weight loss. It's also the most healthy fish recipe tasty.
Follow these step by step guidlines for how to poach fish and how to poach frozen fish and you can't go wrong! The id simple fish meal prep and the best fish meals on a budget.
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Here’s an easy Pesto Recipe using Purple Basil! For ingredient amounts & more info. visit: Learn how to make a good Pesto Sauce, the quick & easy way with this DIY Recipe! Enjoy this recipe for Pesto Sauce using fresh ingredients, that’s healthy too! Whether you're making Pesto Pasta Salad, Pesto Chicken, or just Pesto Sauce, this easy Italian recipe is the perfect addition to your homemade sauces! Note: Garlic is optional in this recipe, since I already sautéed garlic along with the chicken breast in turning this into Chicken Pesto, but if you’re just making this as a stand-alone Pesto Sauce, use as much garlic that suits your palette. Enjoy!
#pesto #pestosauce #chefnickostyle #basil #purplebasil
Whit's Kitch - Mediterranean Pan Seared Sea Bass with Amanda Ward
In this episode of Whit's Kitch, my friend Amanda Ward, and I whip up a healthy and delicious mediterranean pan seared sea bass!
- 4 -6 ounce Sea Bass fillets with skin on, scales removed
- Sea Salt
- Herbs de Provence (savory, marjoram, rosemary, thyme, oregano)
- Pepper to taste
- Grapeseed Oil
- 2 Tbsp Butter
- 1 tbsp olive oil
- 1 Red Bell Pepper + 1 Yellow Bell Pepper or 2 Flame Bell Peppers, julienne cut
- 1 Purple Onion, julienne cut
- 4 Garlic Cloves, minced
- 2-3 ounces Kalamata Olives, pitted
- 2 ounces Capers
- 1 pint Cherry Tomatoes
- 1- 14 ounce Can Petite Diced Tomatoes with Garlic and Olive Oil
- 6 ounces Mediterranean Herbs
- Feta Cheese Crumbles
- Fresh Basil, sliced into thin ribbons
- Lemon, wedge cut
- Caper Berries (optional)
- Red chili flakes (optional) Pizza packets will do just fine!
1. Cut slits in the skin of the sea bass about ½” apart to prevent skin from curling when searing. Sprinkle fillets with salt and herbs of your choice. In a large nonstick skillet, heat the grapeseed oil over medium-high heat. Add the fillets, skin side down, and sear about four minutes without moving the fillet. You want to flip only once as the fish is delicate and falls apart easily. Once flipped, cook for two more minutes. Add butter and baste the fish. Remove the fish from the skillet and place on dinner plate. Place plated fish in a warm oven.
2. In the same skillet with the leftover butter, add olive oil, onion, and peppers. Saute until softened. Add garlic and herbs. Saute until fragrant. Add olives, capers, tomatoes, and canned tomatoes. Bring to boil. Reduce heat to simmer. Taste and add more salt and herbs to your liking.
3. Remove fish from the oven and spoon 1/4 Mediterranean Medley over each fish fillet. Top 1/4 of the container of feta cheese crumbles over each fillet. Sprinkle with basil. Add optional garnish if desired. Serve immediately and enjoy with a starchy side: pasta, orzo, risotto, or couscous are all delicious with this fish.
Find Amanda at the links below.
Video by GalliganMedia.com
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When Chef Alice Waters launched her crusade for locally sourced organic ingredients 40 years ago, she was considered a rebel. Now, the philosophy behind her Berkeley, California restaurant, Chez Panisse, is central to much of the best American cooking. To date, Waters has written eight cookbooks and influenced top-tier chefs like Jeremiah Tower, Jonathon Waxman, Paul Bertolli and pastry chef Claire Petak. Now age 71, Waters is still fighting to change our perceptions. Vinita Nair reports.
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You can only expect deliciousness from this recipe. Its so simple yet packed with so many flavors. This pan seared salmon is paired with a cucumber tomato salad and a tasty lemon dill vinaigrette that will rock your world.
Salmon + lemon dill dressing
Salmon 4 pcs
Salt To Taste
Pepper To Taste
or paprika To Taste
Garlic cloves 2-4 ea
Unsalted butter 1 TBSP
Olive oil 1 TBSP
Cherry tomatoes 20-25 ea
Red onion, small 1/2 ea
Purple cabbage 1/2 cup
Shallot 1 ea
Garlic cloves 2 ea
Chives small bunch
Dill small bunch
Lemon zest one lemon
Lemon juice 1/4 cup
Olive oil 1/2 cup
Dijon mustard 1 TBSP
Honey 1 tsp
vinegar 1 TBSP
Salt 1/4 tsp
Black pepper pinch
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Best Herbs - Basil Purple Ruffles
How to Plant and Grow Purple Basil
Learn how you can grow your own Purple Basil. Pick healthy, great tasting, home grown herbs fresh for your kitchen table. More at: footprintsplants/edibles
If you are looking for an unusual basil that tastes great and looks fantastic?
Try Basil Purple Ruffles from Footprints® Plants. Available at leading garden centers in Mid-Atlantic and Northeastern USA States it will be a perfect addition to your herb plantings and kitchen creations