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Broil fish in oven until flaky. Remove and cover. Place strawberries, vinegar, sugar and salt in small sauce pan. Stir and simmer on medium heat, 5 minutes and pour into food processor or blender ...
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Five tips for an easy Christmas dinner, from Temp-tations cookware founder Tara Tesher
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In this recipe, the fish fillets are coated in a simple marinade of mustard, honey, lemon juice, and olive oil before being placed in the oven. Get the Baked Salmon recipe. Will Dickey.
Chefs prize Dover sole for its mild, buttery, sweet flavour and versatility, and for its ease of filleting. The fish yields fillets that hold together well in a variety of recipes. [4] The name "Dover" comes from Dover, the English fishing port landing the most sole in the 19th century.
Special cut fillets are taken from solid large blocks; these include a "natural" cut fillet, wedge, rhombus or tail shape. Fillets may be skinless or have skin on; pinbones may or may not be removed. [4] A fletch is a large boneless fillet of halibut, swordfish or tuna. [4] There are several ways to cut a fish fillet:
The word sole in English, French, and Italian comes from its resemblance to a sandal, Latin solea. [2] [3] In other languages, it is named for the tongue, e.g. Greek glóssa (γλώσσα), German Seezunge, Dutch zeetong or tong or the smaller and popular sliptong (young sole), Hungarian nyelvhal, Spanish lenguado, Cantonese lung lei (龍脷, 'dragon tongue'), Arabic lisan Ath-thawr ...