Onaga Fillet Cooked Skin Side Crisp Confit Tomato With Truffle Juice And Fried Basil Recipes
GRILLED ONAGA
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Score the fish and insert ginger into the cuts. Place the fish in a bowl. Mix the rest of the ingredients together in a bowl and pour the marinade over the fish before grilling. Marinate for about 20 minutes. Wrap the fish in foil and place on the grill. Cook until flesh is just opaque.
WHOLE CRISPY ONAGA AND THAI DIPPING SAUCE
Steps:
- Preheat oven to 400 degrees F.
- Combine salt, pepper, paprika and corn starch. Coat fish with seasoned mixture.
- In a hot wok with hot oil, fry both sides of fish until crispy. Place fish in oven for 3 to 5 minutes until fish is cooked through.
- Start with citrus juices, water and sugar. Combine and make like lemonade then add patis, garlic, chili flakes, cilantro to taste. "Sweet and tart".
TOMATO CONCASSE
The technique is relatively quick and easy; it will allow you enjoy those gorgeous summer tomatoes sans skin and seeds.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 11m
Yield 2
Number Of Ingredients 1
Steps:
- Fill a large bowl with ice cubes and water and set aside.
- Bring a large pot of water to a boil.
- Cut an X in the bottom of each tomato with a knife.
- Place prepared tomatoes in the pot of boiling water and cook until the skins begin to peel off, 10 to 40 seconds.
- Transfer tomatoes to the bowl of ice water and allow to cool for 2 to 3 minutes. When cool enough to handle, peel the skin off each tomato.
- Cut each tomato in half crosswise and remove and discard the seeds; finely dice the flesh.
Nutrition Facts : Calories 33.2 calories, Carbohydrate 7.2 g, Fat 0.4 g, Fiber 2.2 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 9.2 mg, Sugar 4.9 g
TOMATO ONION STEW
This relish-like condiment makes a wonderful accompaniment to Miss Lamie's Fried Chicken or a plain roast or grilled meat, adding color along with a tangy, acidic flavor. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 1 quart
Number Of Ingredients 6
Steps:
- Heat a large skillet over medium-high heat. Add the oil and swirl to coat the pan. Add the onions and saute until translucent and soft, 3 to 5 minutes. Add the garlic and stir for another minute.
- Add the tomatoes and cook until soft and the juice is slightly evaporated, 5 to 7 minutes. Stir in the salt and pepper. You can serve the mixture hot or cold. It will keep in the refrigerator for about 1 week.
PAN-FRIED OKRA, ONION, AND TOMATOES
A new and 'healthier' version of traditional Southern-style veggies---big on taste, but these veggies are not breaded or deep-fried! From Southern Living.
Provided by BecR2400
Categories Onions
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut okra in half lengthwise.
- Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
- Stir together onion and next 5 ingredients in a large bowl; add okra, tossing to coat.
- Serve at room temperature.
Nutrition Facts : Calories 172.1, Fat 13.9, SaturatedFat 1.8, Sodium 507.8, Carbohydrate 11.7, Fiber 4.5, Sugar 3.2, Protein 2.9
ARKANSAS FRIED VEGGIE SKILLET
This recipe was given to me by my mother-in-law; it is so good! You can add anything else you want and it only makes it better. I recommend everyone at least give it a try! You can even add some bacon pieces. Serve with fried deer meat. You can use olive oil or vegetable oil instead of the bacon grease, if desired.
Provided by Lee-Lee
Categories Side Dish Vegetables Tomatoes Fried Green Tomato Recipes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk milk and egg together in a large bowl. Pour cornmeal into another large bowl.
- Dip squash, potatoes, tomatoes, okra, onion, and green bell pepper into milk mixture; press vegetables into cornmeal to coat.
- Heat bacon grease in a large skillet over medium-high heat. Cook and stir vegetable mixture in hot grease until golden and tender, 15 to 25 minutes. Season with salt and black pepper.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 29.6 g, Cholesterol 34.3 mg, Fat 2.3 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 5.2 g
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