Showing posts with label fish. Show all posts
Showing posts with label fish. Show all posts

Thursday, March 10, 2016

Pan Seared Coconut Halibut (Tavada Hindistan Cevizli Halibut)


1 lb halibut fillets
1/2 tsp salt to taste
A pinch of paprika
1 tsp lemon juice
2-3 Tbsp coconut oil, for frying

To prepare the fish, rub with salt and lemon juice. Heat the coconut oil in a large nonstick skillet over medium high heat. Add fish to pan and cook each side 3-4 minutes depending on the thickness of the fillets. Sprinkle the paprika over the sizzling oil in the pan after turning each side of the fillets. Cook until the fish flakes easily with the fork.
Serve hot with Garlic Asparagus if desired.
ENJOY


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TURKCE
½ kg halibut fileto
½ cay kasigi tuz
Bir tutam kirmizi toz biber
1 cay kasigi limon suyu
2-3 yemek kasigi hindistan cevizi yagi, kizartmak icin

Baligi tuz ve limon suyu ile ovalayin.Hindistan cevizi yagini genis bir tavaya alin ve yuksek ateste yagi kizdirin. Baliklarin her iki tarafini da kalinligina bagli olarak yaklasik 3-4 dakika pisirin. Baliklari ikinci tarafini pisirmek uzere cevirince kirmizi toz biberi tavadaki yaga ilave edin ve esit olarak yayin. Baliklarin pismesini catal batirip kolayca ayrilmasina gore ayarlayin.
Sarimsakli Kuskonmaz ile sicak servis yapabilirsiniz.
AFIYET OLSUN


Wednesday, February 19, 2014

Salmon Patties (Somon Baligi Koftesi)

1 ½ cups cooked salmon OR canned salmon, drained
1 large egg, lightly beaten
1 small onion, finely chopped
1 stalk celery, finely diced
1 green onion, finely chopped
2 Tbsp fresh parsley, chopped
3-4 Tbsp olive oil
½ tsp freshly ground pepper
1 tsp salt to taste
1 cup corn meal (optional)
 
Place salmon in a medium mixing bowl. Flake apart with a fork; remove any bones and skin. Add egg, onions, parsley, celery, salt and pepper; mix well. Shape the mixture into 8 patties, about 2-3 inches wide. If desired roll them in corn meal (optional).
Heat the olive oil in the pan over medium heat. Cook salmon patties until the undersides are golden, 3 to 4 minutes. Serve with lemon wedges and tartar sauce.
ENJOY
 
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TURKCE
1 ½ su bardagi pismis somon baligi YA DA konserve, suzulmus
1 yumurta, cirpilmis
1 kucuk boy sogan, minik dogranmis
1 yesil sogan, minik dogranmis
1 kereviz sapi, minik dogranmis
2 yemek kasigi maydanoz, dogranmis
3-4 yemek  kasigi zeytinyagi
1 cay kasigi taze ogutulmus karabiber
1 tatli kasigi tuz
1 su bardagi misir unu (istege bagli)
 
Somon baligini bir karistirma kabina alin. Catal yardimiyla ufak parcalara ayirin, kilcik ve derisini ayirin. Sonra, yumurta, sogan, maydanoz, kereviz, tuz ve karabiberi ilave edip guzelce karistirin. 8 tane kofte olacak sekilde 5-8 cm capinda kofteler yapin. Istege bagli olarak misir ununda yuvarlayabilirsiniz.
Kizartma tavasinda zeytinyagini kizdirin ve orta ateste somon baligi koftelerini her iki tarafi da kizarana dek (3-4 dakika) pisirin. Yaninda linon ve tartar sosu ile servis yapin.
AFIYET OLSUN
 

Saturday, April 27, 2013

Blackened Halibut (Tavada Kizarmis Halibut)

1 lb halibut steaks/fillets
½ tsp paprika
¼ tsp cumin
1 clove of garlic, minced
¼ tsp dried thyme
½ tsp salt to taste
2 Tbsp canola oil, for frying
 
To prepare fish, combine paprika, cumin, thyme and salt. Rub with minced garlic. Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium high heat. Add fish to pan; sauté 4-6 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with lemon.
ENJOY
 
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TURKCE
½ kg halibut dilim/fileto
1 cay kasigi kirmizi toz biber
½ cay kasigi kimyon
1 dis sarimsak, rendelenmis
½ cay kasigi kekik
1 cay kasigi tuz
2 yemek kasigi kanola yagi, kizartmak icin
 
Oncelikle  toz biber, kekik, tuz ve kimyonu karistirin. Halibut baligi parcalarini sarimsak ile ovun. Sonra da karistirdiginiz baharatlarla kaplayin. Kanola yagini yuksek ateste kizdirin ve baliklari tavaya alin. Her tarafini yaklasik 4-6 dakika ya da baliklara catal batirinca kolayca ayrilana dek  iyice pisirin. Limon ile servis yapin.
AFIYET OLSUN
 

Saturday, February 9, 2013

Shallow Fried Horse Mackerel (Palamut Tava)

1 lb horse mackerel, cleaned and sliced in 1 cm thick pieces
½ cups corn flour
1 tsp sea salt
½ cup canola oil, for frying
Lemon wedges for serving
 
Dip the horse mackerel sliced into the corn flour and shake the excess flour. Heat canola oil in a frying pan and shallow fry the horse mackerel slices in both sides until they are nicely browned.
Take them over a paper towel to get rid of the excess oil.
Then, take them over a serving plate and serve hot with lemon wedges and preferably lettuce.
ENJOY
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TURKCE
½ kg palamut baligi, temizlenip dilimlenmis
½ su bardagi misir unu
1 tatli kasigi deniz tuzu
½ su bardagi kanola yagi, kizartmak icin
Dilimlenmis limon, servis icin
 
Temizlenmis ve 1 cm kalinliginda dilimlenmis palamutlari tuzlayin ve her birini misir ununa bulayin. Fazla unu silkeleyin. Kizartma tavasinda kanola yagini kizdirin ve orta ateste palamut dilimlerini onlu arkali guzelce kizartin. Kagit havlu uzerine alin.
Yaninda limon dilimleri ve yesillik ile sicak servis yapin.
AFIYET OLSUN

Wednesday, January 23, 2013

Stuffed Roasted Yellowtail Snapper (Firinda Mercan Baligi/Levrek Dolmasi)

 ½-2 lbs whole yellowtail snapper (cleaned, head and tail intact)
2-3 Tbsp extra-virgin olive oil
½-1 cup spinach, cleaned and chopped
2-3 Tbsp fresh lemon juice
1 tsp salt
½ tsp freshly ground black pepper  
2 Tbsp onion, julienne cut
1-2 rosemary sprigs or ½ tsp dried rosemary
 
Preheat oven to 400F (200C) and score skin of each fish with 3-4 diagonal cuts. Rub inside and outside flesh of each fish with olive oil and drizzle each fish with lemon juice. Sprinkle flesh evenly with salt and black pepper. Place fish on a greased baking sheet. Meanwhile mix the rest of the ingredients in a bowl (onion, spinach and rosemary sprigs) and place them inside each fish.
Roast for 30 minutes or until fish flakes easily when tested with a fork. You may broil it for a couple of minutes for a brownish top as well.
ENJOY
 
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TURKCE
~1 kg butun mercan baligi/levrek (kafasi ve kuyrugu ile temizlenmis)
2-3 yemek kasigi sizma zeytinyagi
1/2-1 su bardagi ispanak, temizlenmis ve dogranmis
2-3 yemek kasigi taze limon suyu
1 tatli kasigi tuz
1 cay kasigi taze ogutulmus karabiber
2 yemek kasigi sogan, julyen dogranmis
1-2 dal biberiye/1 cay kasigi kuru biberiye
 
Firini onceden 200C (400F)’ye isitin. Temizlenmis baliklarin dis kismina enine 3-4 tane derince kesik atin. Her baligin hem icini hem disini zeytinyagi ile ovun ve limon suyu serpin. Yine her yerine tuz ve karabiber serpin. Hazirlanan baliklari yaglanmis pisirme kagidi uzerine alin. Bu sirada bir kasede geri kalan malzemeleri; ispanak, sogan ve biberiyeyi karistirin. Her baligin icini bu malzeme ile doldurun.
Firinda yaklasik 30 dakika ya da baliklar catal ile kolayca ayrilana dek pisirin. Istege bagli olarak bir kac dakika ustten kizartma da yapabilirsiniz.
AFIYET OLSUN
 
 

Sunday, June 10, 2012

Whole Roasted Sea Bass (Firinlanmis Levrek)


2 whole sea bass, gutted and fins removed
Coarse sea salt and fresh ground black pepper
¼ cup extra virgin olive oil
2 sprigs fresh thyme, chopped
2 sprigs fresh rosemary, chopped
2 sprigs fresh parsley, chopped
4 fresh bay leaves
½ cup scallions, finely sliced
1 lemon’s juice

Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour. Preheat oven to 450 F (230 C). Grease a baking dish that is just large enough to hold fish without crowding.
Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Also add some on the exterior of fish. Place 2 bay leaves in cavity of each fish. Cut 3-4 vertical slits on both sides of the fish.Sprinkle scallions over and around fish; drizzle with olive oil.
Roast for 15-20 minutes in the oven checking if the thickest part of the fish is just firm. When it’s cooked drizzle fish with lemon and with any pan juices before serving.
ENJOY
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 TURKCE
2 tane butun levrek, temizlenmis, yuzgecleri ve kuyrugu alinmis
Deniz tuzu ve taze ogutulmus karabiber
¼ su bardagi sizma zeytinyagi
2 dal taze kekik, dogranmis
2 dal taze biberiye, dogranmis
2 dal taze maydanoz, dogranmis
4 tane defne yapragi
½ su bardagi taze sogan, ince dogranmis
1 limonun suyu

Levreklerin icini ve disini tuz ve biberle ovalayin. Strec film ile kaplayin ve buzdolabinda 1 saat bekletin. Firini onceden 230 C (450 F)’ye isitin. Iki tane baligi koyabileceginiz bir firin tepsisini yaglayin.
Sonra, kekik, biberiye ve maydanozu ikiye bolun. Her iki levregin de hem icine hem de disina koyun. Her baligin icine 2’ser tane defne yapragi yerlestirin. Levreklerin her iki tarafina da enine 3-4 tane cizik atin. Taze soganlari baligin uzerine ve yanlarina serpistirin ve uzerlerinde zeytinyagi gezdirin.
Firinda yaklasik 15-20 dakika pisirin. Pisme suresinin bitmesine yakin levreklerin en kalin yerlerine catal ya da bicak batirarak pisip pismedigini kontrol edin. Servis yapmadan once limon suyunu ve tepsinin dibinde biriken sosu levreklerin uzerinde gezdirin.
AFIYET OLSUN

Wednesday, April 11, 2012

Parmesan Red Snapper (Parmesanli Levrek)

1 lb red snapper fillets
½ cup bell pepper, chopped
½ cup onion, chopped
½ cup parmesan cheese, grated
1-2 Tbsp butter
Salt and pepper to taste

Remove the skin of the fillets. Rub them with salt and pepper. Take the chopped onions and bell peppers over a Pyrex/oven tray. Sprinkle with salt and give a toss. Arrange the fillets over the bed of vegetables. Apply small amounts of butter over the fillets and then cover the tops with parmesan cheese.
Preheat the oven to 400F (200C) and bake the red snapper until it’s flaky and soft (for about 20-30 minutes, depending on the thickness).
ENJOY
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TURKCE
½ kg levrek benzeri beyaz etli balik fileto
½ su bardagi karisik renkli biber, dogranmis
½ su bardagi sogan, dogranmis
½ su bardagi parmesan peyniri, rendelenmis
1-2 yemek kasigi tereyagi
Tuz ve karabiber

Balik filetolarinin derisini alin. Tuz ve karabiber serpin ve elinizle hafifce ovarak yedirin. Yaglanmis borcam ya da firin tepsisine dogranmis biber ve sogani alin. Tuz serperek harmanlayin. Uzerlerine balik filetolari yerlestirin. Tereyagini kucuk parcalara bolerek araliklarla filetolarin uzerine dagitin. Son olarak, filetolarin uzerini parmesan peyniri ile kaplayin.
Onceden isitilmis olan 200C (400F) firinda baliklar pisip uzerleri hafifce kizarana dek kalinliklarina bagli olarak 20-30 dakika kadar pisirin.
AFIYET OLSUN
Baligin Faydalari

Sunday, January 29, 2012

Baked Red Snapper with Garlic (Firinda Sarimsakli Levrek)

1 lb red snapper fillets
3 Tbsp butter
2 cloves garlic, smashed
1 tsp parsley, chopped
1/8 tsp black pepper
3-4 Tbsp bread crumbs
2 Tbsp parmesan cheese, grated
½ tsp salt to taste

Remove the skin of the fillets. Rub them with salt and pepper. Arrange the fillets over a greased Pyrex/oven tray. Meanwhile, melt the butter and then take it to a small bowl. Mix parsley, garlic and parmesan. Apply this sauce generously all over the fillets with a brush.
Finally, cover the fillets with the bread crumbs. Preheat the oven to 400F (200C) and bake the red snapper until it’s flaky and soft (for about 20-30 minutes, depending on the thickness).
Serve with lemon wedges and onion if desired.

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TURKCE
½ kg levrek benzeri beyaz etli balik fileto
3 yemek kasigi tereyagi
2 dis sarimsak, ezilmis
1 tatli kasigi maydanoz, ince dogranmis
½ cay kasigi karabiber
3-4 yemek kasigi galeta unu/ ekmek kirintisi
2 yemek kasigi parmesan peyniri, rendelenmis
1 cay kasigi tuz

Balik filetolarinin derisini alin. Tuz ve karabiber serpin ve elinizle hafifce ovarak yedirin. Yaglanmis borcam ya da firin tepsisine filetolari yerlestirin. Tereyagini eritin ve kucuk bir kaseye alin. Sarimsak, maydanoz ve parmesan peynirini de ilave edin. Firca yardimiyla hazirladiginiz sosu baliklarin uzerine bol bol surun.
Son olarak, galeta unu ya da ekmek kirintilarini baliklarin uzerine esit olarak yayin. Onceden isitilmis olan 200C (400F) firinda baliklar pisip uzerleri hafifce kizarana dek 20-30 dakika kadar pisirin.
Yaninda limon ve sogan ile servis yapabilirsiniz.
AFIYET OLSUN
Baligin Faydalari

Wednesday, December 28, 2011

Baked Salmon with Lemon and Onions (Firinda Limonlu-Soganli Somon)

1lb salmon fillets
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
2 green onions, chopped
¼ tsp fresh ground black pepper
Salt to taste

Pre-heat the oven to 350 F (180 C). Season the salmon with salt and pepper and set aside.
Combine olive oil, lemon juice and green onions. Arrange the salmon in a single layer in a baking pan. Pour the olive oil mixture over it. Bake 20-25 minutes or until its tender, basting once or twice with pan juices. Serve hot.

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TURKCE
½ kg somon baligi (fileto)
2 yemek kasigi sizma zeytinyagi
2 yemek kasigi limon suyu
2 yesil sogan, dogranmis
½ cay kasigi karabiber
1 cay kasigi tuz

Firini onceden 180 C (350 F)’ye isitin. Somon baligini tuz ve karabiber ile ovalayin.
Bir kasede zeytinyagi, limon suyu ve yesil soganlari karistirin. Somon baliklarini firin tepsisine dizin. Uzerlerine limonlu karisimi dokun. Firina verin ve ara sira dibindeki sudan uzerine dokerek yaklasik 20-25 dakika pisirin.
Sicak servis yapin.
AFIYET OLSUN
Baligin Faydalari

Sunday, October 16, 2011

Roasted Cod with Lima Beans (Firinda Bakla Icli Morina Baligi)

4-6 pieces cod
1 ½ cup lima beans, fresh/frozen
2-3 Tbsp olive oil
4 Tbsp chopped fresh parsley
1 tsp salt to taste
¼ tsp ground black pepper

Place 4 sheets of aluminum foil on a work surface. Divide the lima beans among the foil sheets (about 3/4 cup per sheet). Place 1 tsp of olive oil 1 Tbsp of chopped parsley, and a pinch of salt and freshly ground black pepper on each pile of beans and gently toss to combine. Sprinkle salt and black pepper on each cod and rub with your hands. Place one piece of cod over each pile of beans. Pour remaining olive oil over each. Seal up the foil packets.
Preheat the oven to 375 F (190 C). Place the foil packets on a baking sheet. Bake for 20-30 minutes until fish get tender and flaky. Gently transfer the beans and fish to a serving plate and serve with lemon wedges if desired.
ENJOY

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TURKCE
4-6 parca morina baligi
1 ½ su bardagi bakla ici, taze/donmus
2-3 yemek kasigi zeytinyagi
4 yemek kasigi taze maydanoz, dogranmis
1 tatli kasigi tuz
½ cay kasigi taze karabiber

Tezgahin uzerine 4 tane genisce aluminyum folyo yayin. Bakla iclerini dordune birden esit olarak paylastirin. Uzerlerine 1 tatli kasigi zeytinyagi ve 1 yemek kasigi maydanoz ilave edin. Bir tutam tuz ve karabiber serpin ve nazifce harmanlayin. Baliklara tuz ve karabiber serperek, elinizle yedirin. Her aluminyum folyoya bir-iki tane morina baligi gelecek sekilde, baliklari bakla iclerinin uzerine koyun. Geri kalan zeytinyagini baliklarin uzerine dokun. Aluminyum folyolari koselerinden yukari dogru paket seklinde kapatin.
Firini onceden 190 C (375 F)’ye isitin. Yaklasik 20-30 dakika, baliklar yumusayana dek pisirin. Balik ve bakla iclerini servis tabagina alin ve arzuya gore yaninda limon dilimleri ile servis yapin.
AFIYET OLSUN

Monday, June 27, 2011

Minted Salmon (Naneli Somon Baligi)

 
1 lb salmon fillets
1 bunch fresh mint, chopped
1/3 cup lemon juice
4 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp salt to taste
1 tsp black pepper
1 Tbsp butter for serving

Rinse Salmon fillets under cold water and dry with paper towels. Mix all the other ingredients but the butter in a small bowl. Dip the Salmon in the sauce and marinade for 45-60 minutes in the refrigerator.
Then, drain the excess sauce, bake at 350 F (180 C) preheated oven until the fillets became flaky (for about 45 minutes). Spread the butter over the fillets and serve preferably over rice pilaf.
ENJOY
 
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TURKCE
½ kg somon baligi fileto
1 demet taze nane, dogranmis
1/3 su bardagi limon suyu
4 dis sarimsak, ezilmis
2 yemek kasigi zeytinyagi
1 yemek kasigi tuz
1 tatli kasigi karabiber
1 yemek kasigi tereyagi, servis yapmak icin

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Tereyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 45-60 dakika marine edin.
Buzdolabinda cikarin, fazla sosu siyirin. Onceden isitilmis 180C (350F) firinda balikler kizarana dek yaklasik 45 dakika pisirin.
Firindan cikarinca tereyagini uzerlerinde gezdirin ve tercihen pirinc pilavi uzerinde sicak servis yapin.
AFIYETOLSUN


Tuesday, May 3, 2011

Ginger Glazed Mahi Mahi (Zencefilli Lambuka Baligi)

1 lb Mahi Mahi
3 Tbsp soy sauce
3 Tbsp balsamic vinegar
1 tsp ginger
1 clove of garlic, smashed
2 Tbsp olive oil
1 tsp salt to taste
Pepper to taste

Rinse Mahi Mahi under cold water and dry with paper towels. Mix all the other ingredients but the olive oil in a small bowl. Dip the Mahi Mahi in the sauce and marinade for 20-30 minutes in the refrigerator.
Then, drain the excess sauce, heat the olive oil in a frying pan and fry the Mahi Mahi in both sides.

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TURKCE
½ kg Lambuka baligi
3 yemek kasigi soya sosu
3 yemek kasigi balsamic sirke
1 tatli kasigi zencefil, ogutulmus
1 dis sarimsak, ezilmis
2 yemek kasigi zeytinyagi
1 tatli kasigi tuz
Karabiber

Baliklari soguk su altinda yikayin ve kagit havlu ile kurulayin. Zeytinyagi haric butun malzemeleri kucuk bir kasede karistirin ve baliklara elinizle surerek yedirin. Sonra, sosun icine baliklari koyarak, buzdolabinda agzi kapali olarak yaklasik 20-30 dakika marine edin.
Buzdolabinda cikarin, fazla sosu siyirin. Kizartma tavasina zeytinyagini alin ve her iki taraflari kizarana dek baliklari pisirin.
AFIYET OLSUN

Baligin Faydalari

Sunday, December 26, 2010

Lemon Herb Cod (Limon-Baharatli Morina Baligi)

1 lb cod fillets,
½ lemon’s juice
¼ tsp paprika
½ tsp Italian seasoning
½ tsp salt to taste
¼ tsp black pepper

Rinse Cod fillets under cold water and dry with paper towels. Sprinkle with salt, the herbs and seasoning. Rub the fillets with your hands. Finally pour lemon juice all over and place over the greased Pyrex.
Bake in a preheated 350F (180C) oven for about 30-40 minutes or until they get flaky and cooked. Serve hot with arugula and onion.
ENJOY


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TURKCE
½ kg Morina baligi fileto
½ limonun suyu
½ cay kasigi kirmizi toz biber
1 cay kasigi Italyan baharat karisimi
½ cay kasigi karabiber
1 cay kasigi tuz

Soguk su altinda Morina filetolari yikayin ve kagit havlu ile kurulayin. Elinizle ovarak tuz ve diger baharatlari guzelce yedirin. Sonunda limon suyu ile de ovalayin ve yaglanmis olan borcam tepsiye yerlestirin.
Onceden isitilmis 180C (350F) firinda yaklasik 30-40 dakika ya da uzerleri hafifce kizarana dek pisirin.
Yaninda sogan ve roka ile sicak servis yapin.
AFIYET OLSUN


Sunday, November 7, 2010

Pan Seared Smelt (Gumus Baligi Tava)

1 package (454gr- 1lb) frozen/fresh smelt, defrosted
1/3 cup flour
1tsp salt
¼ tsp black pepper
½ cup sunflower oil/ canola oil

Cut the heads off (optional, heads absorb too much oil). Gut the smelts and wash under cold water, drain. Put them in a bowl, sprinkle with salt and pepper.
Heat the oil in a large skillet over high-medium heat. Place the flour in a plate and dip the smelts. To remove the excess flour, shake the fish off.
Fry until they turn to a red fried color, approximately for 3-4 minutes. Turn halfway through. When they are done, place on a plate with paper towel to absorb the excess oil. Serve with lemon and Turkish Coleslaw.
Also arugula, lemon, onion and radish go well with all kinds of fried fish.
ENJOY

PS: While thawing the frozen fish, first leave it in the fridge (4C) for 12 hours, then thaw it at room temperature for 4-5 hours and cook immediately. Also, you can thaw in cold water. Make sure that you do not leave the frozen fish directly at the room temperature. This would cause the pathogenic organisms to grow and spread over the fish quickly.


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TURKCE
½ kg (500 gr) donmus/taze hamsi
1/3 su bardagi un
2 cay kasigi tuz
½ cay kasigi karabiber
½ su bardagi sivi yag

Baliklarin kafalarini keserek ya da kesmeden pisirebilirsiniz. Kafalari cok fazla yag cekecektir. Karinlarindan yarip, iclerini temizleyin ve soguk suda guzelce yikayip, suzulmesini bekleyin.
Yikanmis baliklari bir kaseye alin, tuz ve karabiber serpip, harmanlayin. Genis bir tavada yagi kizdirin. Unu bir tabaga alin ve baliklari kuyruklarindan tutarak una bulayin, fazla unu silkeleyin ve kizgin yaga koyun.
Orta ateste, kizarana dek her iki tarafini da pisirin. Pisirdiklerinizi uzerinde kagit havlu bulunan bir tabaga alin, boylece fazla yag havluya gececektir. Sonra servis tabagina alin ve limon ile servis yapin. Lahana Salatasi dab u tarifin yanina cok yakisir.
Ayrica, her turlu kizarmis balik; roka, turp, sogan ve limon iyi gider.
AFIYET OLSUN

NOT: Dondurulmus balik cozundururken; once dolapta (4C) 12 saat boyunca bekletin. Sonra oda sicakliginda 4-5 saat boyunca cozundurun ve hemen pisirin. Ya da soguk su icinde cozundurun. Dondurulmus baligi direk oda sicakliginda cozundurmemeye dikkat edin. Cunku bu hastalik yapici organizmalarin hemen gelismesine ve baligin uzerinde yayilmasina sebep olacaktir.


Friday, October 1, 2010

Pan Seared Mahi Mahi (Tavada Lambuka Baligi)

1 lb mahi mahi fillets, skinned and boned
2-3 Tbsp butter
2 Tbsp Balsamic vinegar
2 gloves of garlic, finely diced
½ tsp salt to taste
¼ tsp black pepper
1 lb spinach, washed and chopped
½ medium onion, chopped

Take one Tbsp of butter and onions. Saute over medium heat and stir in spinach. Saute them for about 3-5 minutes.
Wash Mahi Mahi fillets under cold water and dry with paper towel. Sprinkle with salt and pepper. Rub with your hands. Sizzle the remaining butter in the frying pan and fry Mahi fillets pouring balsamic vinegar over. Once they are fried, turn upside down and sprinkle with garlic. Fry both sides.
Take sautéed spinach over the serving plates and place the fried Mahi Mahi on top. Serve hot/warm.

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TURKCE
½ kg Lambuka baligi fileto, derisi ve kemikleri alinmis
2-3 yemek kasigi tereyag
2 yemek kasigi balsamik sirke
2 dis sarimsak, kucuk dogranmis
1 cay kasigi tuz
½ cay kasigi karabiber
½ kg ispanak, yikanmis ve dogranmis
½ orta boy sogan, dogranmis

Tavaya bir yemek kasigi tereyagini ve soganlari alin ve soteleyin. Ispanagi ilave edin ve iyice sonup, renkleri koyulasana dek sote edin (3-5 dakika).
Lambuka baligini soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber serperek elinizle ovalayarak balik filetolarina yedirin. Geri kalan tereyagini kizartma tavasina alin ve filetolarin uzerine balsamic sirkeyi dokun orta ateste kizartin. Bir taraflari kizardiktan sonra diger tarafini cevirin ve uzerlerine sarimsaklari serpin. Her iki tarafini da guzelce kizartin.
Servis tabagina sotelenmis ispanagi alin ve uzerine kizarmis lambuka filetoyu yerlestirin. Sicak servis yapin.

Saturday, August 7, 2010

Pan Fried Walleye Pike (Tavada Walleye Pike)

1 lb walleye pike fillets
1 egg
½ cup flour
½ tsp salt to taste
¼ tsp black pepper
1/3 cup canola oil for frying
Lemon wedges

Rinse Walleye Pike fillets under cold water and dry with paper towels. Rub them with salt and pepper.
Take canola oil in a frying pan and heat it up. In a wide bowl, beat the egg with a pinch of salt. Take flour over a flat plate. Then, dip the fillets first in flour and then in egg.
Fry until both sides are evenly cooked. Fry all the remaining fillets in the same way. Serve hot with lemon wedges.

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TURKCE
½ kg Walleye pike (Sander vitreus) fileto
1 yumurta
½ su bardagi un
1 cay kasigi tuz
½ cay kasigi karabiber
1/3 su bardagi kanola yagi, kizartmak icin
Limon dilimleri

Walleye pike filetolarini soguk su altinda yikayin ve kagit havlu ile kurulayin. Tuz ve karabiber serpin ve elinizle yedirin.
Bir kizartma tavasina kanola yagini alin ve kizdirin. Genis bir kasede yumurtayi bir tutam tuz ile cirpin. Genis bir tabaga unu alin ve filetolari once unun icinde yuvarlayin. Fazla unu silkeleyin.
Sonra yumurtaya batirin ve kizgin yagda her iki taraflari da kizarana dek kizartin.
Butun filetolari ayni sekilde kizartin ve limon dilimleriyle servis yapin.
AFIYET OLSUN

Tuesday, April 20, 2010

Pan Seared Salmon with Mushrooms (Mantarli Somon Tava)

½ lb mushroom, divided into 4
1 lb salmon fillets
1 glove of garlic, mashed
1-2 green onions, chopped
1 tbsp vinegar
2 tbsp olive oil
1 tbsp lemon juice
1 tsp salt to taste
A pinch of black pepper

Saute mushrooms with olive oil for 2-3 minutes. Stir in garlic, onions and vinegar. Cook for 1-2 minutes and turn the heat off. Take them over a plate.
Rub salmon with salt and drizzle with lemon juice. Sprinkle with black pepper. Cook in the same pan you sautéed mushrooms for about 6-8 minutes or till they are easily flakes with fork.
Take over the serving plates and serve with the mushrooms.
ENJOY
Click for the benefits of fish
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TURKCE~250 gr mantar, dorde bolunmus
½ kg somon baligi fileto
1 dis sarimsak, ezilmis
1-2 yesil sogan, dogranmis
1 yemek kasigi sirke
2 yemek kasigi zeytinyagi
1 yemek kasigi limon suyu
1 tatli kasigi tuz
Bir tutam karabiber

Zeytinyaginda mantarlari yaklasik 2-3 dakika kadar soteleyin. Sarimsak, yesil sogan ve sirkeyi ilave edin. Yaklasik 1-2 dakika kadar pisirip, atesten alin. Bir tabaga alin.
Somon filetolari tuz ile ovun ve uzerlerine limon suyu ve karabiber serpistirin. Mantarlari sotelediginiz tavada yaklasik 6-8 dakika boyunca ya da catal ile kolayca ayrilina dek orta ateste pisirin.
Servis tabaklarina alin ve mantarlar ile birlikte servis yapin.
AFIYET OLSUN
Baligin faydalari icin tiklayin