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Discover Latest #Fish Recipes News, Articles and Videos with Contenting
- ABC News 5 / 5 (3) Fish Recipes Browse the latest fish recipes from ABC News and other top outlets. Salmon With Creamy Mustard Sauce This simple dish is packed with flavor. The creamy mustard sauce complements the salmon perfectly. Serve with a side of steamed vegetables for a complete meal. Ingredients: 4 salmon fillets 2 tablespoons olive oil Salt and pepper to taste 1/4 cup white wine 2 tablespoons Dijon mustard 2 tablespoons honey 1/4 cup cream Instructions: 1. Preheat oven to 375°F. 2. Heat olive oil in a large oven-safe skillet over medium-high heat. 3. Season salmon fillets with salt and pepper and add to the skillet. 4. Cook salmon for 2-3 minutes per side, until golden brown. 5. Transfer skillet to the preheated oven and bake for 10-12 minutes, until salmon is cooked through. 6. Meanwhile, in a small bowl, whisk together white wine, mustard, honey, and cream. 7. Once salmon is cooked,
Goan Style Recheado Bangdo Recipe | Stuffed Mackerel by Archana's Kitchen
Recheado or reshad Bangdo is one of the Goan Speciality where Bangdo or Mackerel is stuffed with Goan Recheado spice masala. This spice or masala can be prepared and stored in the refrigerator and be used whenever required. In Recheado Mackerel, the masala is stuffed inside the Mackerels and pan fried using cooking oil. For more better taste, it is always good to stuff these Mackerels and refrigerate overnight which helps in marination and the flavours also be absorbed better. Serve Goan Style Recheado Bangdo Recipe | Stuffed Mackerel as a complete meal when paired along with Steamed Rice, Moryechi Xacuti Recipe (Goan Style Shark Curry) or a Goan Mackerel Curry (Bangdyache Hooman) Recipe. If you like this recipe, try more recipes like Goan Egg Drop Curry Recipe Goan Chicken Stew Recipe Goan Lady Fish Curry Recipe (Muddoshi Hooman) Paplet Hooman Recipe (Pomfret Curry)
GUILTLESS FRIED FISH | Live the Live ™
It's always a challenge when you're watching your calories. Fish is a great source of protein, and I love it sautéed in a little butter and olive oil with Paul Prudhomme's Seafood Magic seasoning on it. But let's face it, that gets old after a while, and we all know there's nothing tastier than fried…