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  2. Seafood Is for Dinner Tonight—And These 20+ Recipes ... - AOL

    www.aol.com/seafood-dinner-tonight-20-recipes...

    Spicy Salmon Rice Bowls. This salmon is seasoned with soy sauce, honey, ginger, garlic, and sriracha so it has a sweet and spicy kick. Serve it over rice with slices of fresh cucumber and avocado ...

  3. 21 Easy and Delicious Swordfish Recipes - AOL

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    This firm, meaty white fish will be your new go-to with 21 easy swordfish recipes. Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

  4. How to cook salmon on the grill so it's perfect every time - AOL

    www.aol.com/lifestyle/cook-salmon-grill-perfect...

    Step 2: Prepare the salmon. Pat the salmon with a paper towel until it's dry. (If it's wet, the salmon will steam rather than sear on the grill.) Then, brush both sides of the fish with oil and ...

  5. Fish steak - Wikipedia

    en.wikipedia.org/wiki/Fish_steak

    A fish steak, alternatively known as a fish cutlet, is a cut of food fish which is perpendicular to the spine and can either include the bones or as boneless meat. [1] Fish steaks can be contrasted with fish fillets, which are cut parallel to either side of the spine and do not include any large bones. Fish steaks can be made with the skin on ...

  6. Penne Rigate with Spicy Braised Swordfish Recipe - AOL

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  7. Blackening (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blackening_(cooking)

    Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...

  8. Grilled Swordfish with Miso Sauce Recipe - AOL

    www.aol.com/food/recipes/grilled-swordfish-miso...

    Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath.

  9. Pozharsky cutlet - Wikipedia

    en.wikipedia.org/wiki/Pozharsky_cutlet

    The first complete recipes of Pozharsky cutlets were published in a Russian cookbook in 1853; the cookbook included a recipe for chicken cutlets and one for fish cutlets. [2] [13] Pelageya Alexandrova-Ignatieva notes in The Practical Fundamentals of the Cookery Art (1899–1916) that the same cutlets can also be made from game (grouse ...

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