Find Tex

Category: Fish

  • Spice Mix (Sugar, salt and fat free)

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    Philip Archer
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    SPICE BLENDS Baharat 4 tablespoons ground black pepper 2 tablespoons ground coriander 2 tablespoons ground cinnamon 2 tablespoons ground cloves 3 tablespoons ground cumin 1 teaspoon ground cardamom 4 teaspoons ground nutmeg 4 tablespoons paprika Za’atar 2 tablespoons dried oregano, preferably Greek or Turkish 2 tablespoons sumac 2 tablespoons sesame seeds 1 tablespoon dried marjoram…

  • Fish Burger

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    Philip Archer
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    BAKED FISH TACOS WITH AVOCADO INGREDIENTS 1 tablespoon avocado oil 2 teaspoons no-salt-added Mexican-style seasoning blend find recipe here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/ 1 pound/ 450 g flaky white fish fillets, such as cod, haddock or mahi-mahi, any white fish cut into 8 or 16 pieces 1 avocado, cut into 16 slices ½ cup salsa 8 corn tortillas,…

  • Leather Jacket and Two Minute Noodles And Other Fish Soups

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    Philip Archer
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      FISH HOT POT INGREDIENTS: 6 cups home-made fish stock or water 2 kaffir lime leaves, torn 250g snapper fillets, cut into cubes any fin fish can be used. 2 bunches of broccolini 100g green beans 1 red capsicum, thinly sliced 150g rice noodles or Konjac or zucchini noodles NB1 Any in season vegetables 1/4…

  • CARIBBEAN’S NEW DELICAC

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    Philip Archer
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    The front section of the cookbook, which calls the lionfish “The Caribbean’s New Delicacy,” gives useful tips on collecting, handling and preparing the colourful species, as well as providing expert background on its ecological impact. Akins says the fish, which lives among coral, can be netted, speared or caught by rod and reel, but he…

  • “Eat’ em” stratagem for lionfish invasion in Florida

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    Philip Archer
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    Reuter A lionfish is pictured in the waters near Miami Florida, in this undated photograph released on Decemb By Pascal FletcherPascal Fletcher Wed 8:00 MIAMI(Reuters) Florida marine conservationists have come up with a simple recipe for fighting the invading lionfish that is gobbling up local reef life — eat them. The Key Largo-based REEF conservation organization…

  • BBQ FLAT MUSHROOMS WITH PRAWN SUNSTITUTE

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    Philip Archer
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    Preparation time: 15 minutes minutes Cooking time: 10 minutes minutes Original At http://daa.asn.au/for-the-public/smart-eating-for-you/recipes/browse/ Serving Size: Serves 2 as a main. 1/4 cup extra virgin olive oil 1 large lemon, find finely grated, juiced 3 tsp Dijon mustard 8 medium Ocean Perch fillets or Rock Cod (lion Fish) 6 small flat mushrooms, stems trimmed 2 tbs…

  • Rock Cod and Pasta

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    Philip Archer
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    This is my version of meat balls and spaghetti but with fish.         Red Rock Cod are known by many names. Among these are Lion Fish, Scorpion Fish and Poor mans Lobster. If you cook these and put them in a lobster shell and cover with a good sauce, very few people…

  • Sea Bream and Rice

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    Philip Archer
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    Sea Bream is regarded a one of the top three fish for bottom fishermen both for the taste and their fighting ability. Care needs to be taken in cleaning these fish as they can have a strong iodine taste if not cleaned correctly. Their stomach cavity has a thick black lining which needs to be…

  • SALMON PATTIES

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    Philip Archer
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    SALMON PATTIES INGREDIENTS 12ounces/ 340 g canned salmon 1large egg 1/3cup crushed pork rinds 1teaspoon nutritional yeast or 1 tablespoon parmesan cheese 1teaspoon dried parsley 1/4teaspoon garlic powder 1/4teaspoon dried oregano 1tablespoon olive oil for frying INSTRUCTIONS In medium bowl, mix together salmon, egg, pork rinds, nutritional yeast (or parmesan cheese), parsley, garlic powder and oregano. Form salmon mixture into 6 patties. Heat…

  • Caper & herb crusted salmon

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    Philip Archer
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    BAKED SALMON WITH ASPARAGUS & GARLIC LEMON SAUCE INGREDIENTS: 4 salmon fillets 1 lb/ 450 g fresh asparagus 2 and a half tablespoons of olive oil 2 minced garlic cloves pepper from the mill 1 lemon sliced Fresh herbs (Rosemary, Thyme, Parsley) INSTRUCTIONS: Preheat oven 400°F (200°C). Prepare foil for 4 papillotes. Separate the asparagus…