Fish – Chef Benny Doro

SNAPPER EN PAPILLOTE (Snapper in Paper)

bennydoro — Fri, 16 Mar 2018 02:40:52 +0000

This will bring serious admiration when you serve this to your guest. Most will never know how easy it is so you can fib you way and tell them you learned this is France!

Smokey Mediterranean Tuna Dip

bennydoro — Mon, 12 Mar 2018 18:13:21 +0000

Bookmarked By

Pan Fried Rockfish with Lemon Caper Butter

bennydoro — Sun, 11 Mar 2018 01:35:37 +0000

Bookmarked By

Tilapia with Caper Mustard Sauce

bennydoro — Wed, 10 May 2017 02:44:00 +0000

Tilapia with Caper Mustard Sauce

On 05/10/2017 (Thursday) at 2:44 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/ydxjgtbn

Save to RecipeBox

Details

Prep Time:
5 min
Cook Time:
10 min
Ready Time:
15 min

Servings

1 servings

Ingredients

One Tilapia Filet per serving or your fav white fish
Tablespoon Capers rinsed
Olive Oil
Tablespoon Unsalted Butter
Tablespoon Grainy Mustard
Kosher Salt and Pepper
Fresh Chopped Parsley

Directions

Start with a hot pan and olive oil. Season your filet with salt and pepper and into the pan getting some color about 2 min a side. Press on the fish if it feels firm then it is cooked. Take out and let rest in a warm place.

In the same pan add a little more olive oil, the butter, mustard, capers and swirl around with a spoon until it all comes together and the butter emulsifies and you have a nice semi thick sauce. (note: you can add a splash of dry white wine if you like at this point, make sure to let it cook off for a min of so) Pour over your fish and finish with some fresh chopped parsley..

Benny

Roasted Sweet Chili Salmon and Charred Beans

bennydoro — Wed, 22 Jul 2015 00:57:54 +0000

Start by seasoning your salmon filet with salt and pepper then into a pan or sheet tray into a 375 degree oven for about ten min. Once you start to see the white fat coming out of the filet take some of the sweet chili sauce and glaze the salmon all around and back into the oven for about another 5 to 10 min. I like my salmon medium rare and you can tell by touching the salmon and seeing how firm it is. If it is still a little soft it’s rare to medium rare. If it’s firm it is well done. Take out and let rest for a few min. make sure to save any of the juices in the pan.

Bookmarked By

FOOD PORN RECIPE! Apple Salmon Tartar with Cucumber Apple Lime Foam

bennydoro — Wed, 12 Oct 2011 15:54:00 +0000

Apple Salmon Tartar:

4 oz salmon filet
1/2 apple
1/2 celery stalk
1/2 shallot
tablespoon capers rinsed
zest of half a lemon

Brunoise all ingredients and set aside

Cucumber Apple Lime Foam:

1/2 apple
one cup cucumber peeled chopped
one slice of white bread
juice of a lime
few cilantro leaves

everything into a food processor and blitz until smooth then path through a sieve and into a whip cream dispenser with a teaspoon of powdered gelatin. shake then into the fridge for 20 min.

To Assemble use mold and make a long box shape of the tartar about 1/3 inch thick. Shake contents of the Cucumber apple lime foam and add to the tartar and serve right away.

The taste is fresh and vibrant perfect for a light starter.

Benny

About Benny

Roasted Teriyaki Chili Salmon

bennydoro — Sat, 08 Oct 2011 03:29:00 +0000

About Benny

Blackened Salmon

bennydoro — Mon, 03 Oct 2011 00:00:00 +0000

blackedned salmon

Salmon tiki

bennydoro — Sat, 03 Sep 2011 00:00:00 +0000

Mini version and more healthy

Salmon carpaccio

bennydoro — Fri, 02 Sep 2011 00:00:00 +0000

New style Salmon Carpaccio