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Do You Need A Nonstick Pan For Cooking Fish Recipes - Yahoo Recipe Search
Food NetworkSilver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is very popular among the Portuguese community, who are brilliant seafood cooks. You may substitute small cod or haddock in this recipe, but if you can purchase hake, I highly recommend that you do. In this recipe, the hake is coated in cornmeal and pan-fried in olive oil. In a separate pan, you make a quick sauce with onions, peppers, tomatoes and olives. When the fish is cooked, the sauce is spooned around the fish. Although the flavor of this sauce is similar to a seafood stew, it is less intense, with lighter flavors and, because the fish is cooked separately, it keeps its natural flavor. The combination is magic. Serve with home fries or plain rice. The sauce for this dish needs to be fresh and light and therefore cannot be made ahead. However you can prepare the tomatoes (step 1) well in advance. You can also cut the vegetables and pit the olives for the sauce earlier in the day, up to 4 hours in advance. For equipment you will need a 2 quart saucepan to blanch the tomatoes, an 8 to 10-inch skillet to make the sauce, a wooden spoon, a 12 or 14-inch well-seasoned cast iron or nonstick skillet for cooking the fish, and a slotted spatula.Food52I have become slightly obsessed with gochujang lately. The sweet, spicy deep flavor is such a compliment to roasted, unctuous meat. This recipe is sort of a mash up of not strictly Korean flavors that I regularly rely upon. The star of the show is a big pork shoulder. It will roast all day in your oven and make your house smell heavenly. Especially my addition of processed shallots on top of the pork that caramelize and shower the pork in sweetness. You can marinate the pork the night before or not. No big deal. In the morning when you pop the meat in to cook, you can prep a few of your sides and your sauce that will hang out all day. At dinner, when you take the meat out to rest you can pop in your coconut rice, mix the slaw and be ready in 20 minutes. When you pull the meat and shred or chop - don’t forget that delicious crunchy, sweet, dark stuff at the bottom of the pan. Use a nonstick roasting pan and scoop it up and spoon over your meat. The depth of flavor it adds is fantastic. For serving layer the rice, pork, and veg in a butter lettuce leaf and dot on some sauce. My sauce has the consistency of American style bbq sauce but you don’t need much on the wrap because the flavors are so bold. The recipe may seem to have a lot of moving parts but you can do most in the morning and sit around all day til dinner. If you don't want to bother with all the sides - you can always just make the roasted pork shoulder - it is delicious on its own.
