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Season the fish with salt and rub with 1 tablespoon of olive oil. In a large skillet, heat the remaining 3 tablespoons of olive oil over moderately high heat. Add the fish skin side down and cook ...
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Recipes for stir-fried chicken and zucchini in ginger sauce; stir-fried tofu, snow peas, and red onion in hot and sour sauce; and stir-fried shrimp, asparagus, and yellow pepper in lemon sauce. Featuring an Equipment Corner covering chef's knives and a Tasting Lab on soy sauce.
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They are restricted to a limited pantry and must cook in actual dorm rooms at Pomona College in Claremont, California. Results: Christopher Lee (Red Snapper Ceviche with Citrus Juices, Avocado and Popcorn; Creamy Risotto with Prosciutto, Sage and Parmigiano Reggiano; Pork Chop with Pipérade, Crushed Potatoes, Mâche and Fennel Salad) – 15½ ...
However, a large variety of other ingredients can be used and substituted—for instance red snapper, [4] shrimp, [5] or even Maine lobster [6] instead of white fish; vegetables such as garlic, celery, carrots and scallions; [7] and herbs and spices such as pepper, capers, bay leaves, olives, parsley, fennel and lemon.
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The red snapper (onaga) is steamed, poached, or baked. The pink snapper (opakapaka) has a higher fat, and is steamed or baked, served with a light sauce. The wahoo (ono) is grilled or sautéed, and the dolphin fish (mahimahi) is usually cut into steaks and fried or grilled.