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August 2018

Barbecue Recipes

Condiments Recipes

Nuoc Leo Peanut Sauce

Nuoc Leo Peanut Sauce Recipe
1 Clove garlic, sliced 1 tb Vegetable oil 1 sm Piece of pork liver (see note below), minced 1 tb ...

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Broiled Or Grilled Fish w BlackBean Salsa Recipe

Broiled Or Grilled Fish w BlackBean Salsa recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Broiled Or Grilled Fish w BlackBean Salsa recipe  PDF


1 ea 15 16oz. can black beans
2 ea Oranges peeled,chopped
1 ea Tomato seeded,chopped
1/2 c Cilantro fresh,chopped
1 ea Jalapeno pepper lg, minced
1 1/2 tb Lime juice fresh
1 tb Olive oil
1 ea Avocado peeled,chopped
4 ea 6oz. red snapper fillets
1 Olive oil
1 Lime juice, fresh
1 Cilantro,chopped
Combine first 7 ingredients in medium bowl (jalapeno should be seeded, but not deveined. Black Beans should be drained and rinsed). Season salsa to taste with salt and pepper. (can be prepard 1 day ahead. cover and refrigerate.). Mi chopped avocado into salsa. cover and refrigerate Preheat broiler (if used). Brush fish with oil sprinkle with fresh lime juice, salt and pepper. Broil or grill until just cooked through (about 9 minutes per inch of thickness if broiling). Transfer fish to plates. Sprinkle with chopped fresh cilantro. serve fish with salsa.

Broiled Or Grilled Fish w BlackBean Salsa recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
709 people have voted
Last Reviewed on 2018-08-18



Saturday, Aug 18 2018 Download & Print Broiled Or Grilled Fish w BlackBean Salsa recipe  PDF   Barbecue recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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