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FOOD
October 30, 2008 | By Sharon K. Ghag, MODESTO BEE
Mild, firm-fleshed fish fillets are great if you know how to cook them. They're a disaster if you don't. Shaking thin fillets with a boxed coating and baking them can leave them dry. Frying yields unsatisfactory results, too. Fillets poached in a tomato-wine sauce are good but their texture is lacking, maybe from the acid in the tomatoes. A cream sauce is a no-no if you're watching calories. What does work well are fillets poached in a wine sauce. The fillets cook in minutes. They're full of flavor, and the poaching produces a texture that's perfect.
NEWS
December 24, 1996 | ALEJANDRO A. ALVAREZ/ DAILY NEWS
Philabundance Pheast Jake's restaurant owner Bruce Cooper (right) packs donations for Philabundance yesterday with Cafe Zesty manager Robert Konidaris (left) and Jake's sous chef, James Malaby. Manayunk restaurants provided more than a ton of baklava, pork fillets and turkey dinners to the organization so thousands of Pennsylvanians could have Christmas meals.
FOOD
December 18, 1991 | by Bonnie Tandy Leblang and Carolyn Wyman, Special to the Daily News
PILLSBURY MICROWAVE FUNFETTI CUPCAKES. Yellow with vanilla flavor frosting or chocolate with chocolate fudge frosting. $1.99 per 12.79-ounce starter kit with pan or $1.69 per 11.73-ounce refill. BONNIE: Microwaveable cupcakes from a mix are the latest innovation from Pillsbury. The cupcakes come in two flavors, although you must first purchase the yellow cupcake starter kit, which includes the 9-cup reusable cupcake pan. Although these are the first nationally available microwaveable cupcakes, they're not the first - Duncan Cups, from Duncan Hines, have been in test markets for more than a year, and they are available everywhere except the Southeast.
FOOD
August 9, 2012 | By Bonnie S. Benwick, Washington Post
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done.   Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...
FOOD
August 25, 1993 | by Barbara Gibbons, Special to the Daily News
"You are what you eat" applies to fish as well as people. So a fish that feeds on crabs and lobster is bound to be appealing. Meet the "poor man's lobster": tilefish. These aptly-named dwellers of the deep literally pave the ocean floor, lying in wait for their shellfish prey. You can cook tilefish like any other favorite fish - bake it or broil it - but it's fun to take advantage of its lobster-like flavor and serve it shellfish-style. Some slim suggestions: Steam or poach tilefish, then cut it into lobster-like chunks and serve with lemon dipping sauce, just like lobster.
FOOD
June 9, 1993 | by Barbara Gibbons, Special to the Daily News
If you're a steak-lover, you're favorite fish should be fresh tuna. Barbecued or broiled, a tuna steak has many of the qualities that make beefsteak so popular: robust flavor and the meaty texture of a fine tenderloin. Think of it as steak with fins! Although tuna has more fat than delicate fish like sole and flounder it's still much lower in fat than beefsteak. And the fat it contains is the healthy kind: the omega-3 fatty acids that help clear arteries of cholesterol's waxy build-up.
FOOD
March 28, 2001 | Alejandro A. Alvarez/ Daily News
1. He begins by slicing open the belly. 2. He cuts the egg-filled roe sac free of the connective membranes, being careful not to puncture it. 3. After chopping off the head, Johnson removes the spine and plits the fish into two halves. 4. With skin side down, he cuts along each side of the center bones. 5. Johnson removes the strip of center bones. He then removes the topside bones from each filet. 6. After flipping over the fillet, Johnson removes the backbone set of bones.
FOOD
July 8, 2010 | By Maureen Fitzgerald, Inquirer Food Editor
This light dish, from Williams-Sonoma's Cooking From the Farmers' Market , is a perfect summer supper on the grill. It's quick and easy enough for a weeknight, yet elegant enough for company.   Grilled Black Cod With Cucumbers and Ginger 1. Prepare a grill for direct grilling over high heat, or use a stovetop grill pan. Oil the grill rack. 2. In a bowl, combine the cucumbers and onion and 1 1/2 teaspoons salt. Let stand for 15 mintues. Stir in the ginger, vinegar, and 2 tablespoons of the canola oil. Set aside.
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FOOD
August 11, 2016
Makes 4 servings 4 7-ounce Chilean sea bass fillets Salt and pepper Olive oil 1 pound onions, halved and thinly sliced 1 green pepper, thinly sliced 2 garlic cloves, minced 1 cup diced carrot 1 Idaho potato, peeled and cut into 1-inch chunks 28-ounce can chopped tomatoes with juice 1 tablespoon tomato paste 1/2 cup fish stock or clam juice 1/2 teaspoon sugar 1/8 teaspoon ground cinnamon ...
FOOD
May 16, 2013 | Bonnie S. Benwick, Washington Post
The fish stays moist and looks lovely when presented in this light broth. To complete the meal, toss in a small amount of blanched fresh peas, snow peas, or haricots verts. Quick-Braised Snapper in Cilantro Broth 2 servings 1 clove garlic 1 shallot 1 lemon 2 teaspoons olive oil 3/4 cup no-salt-added chicken broth 1/4 cup packed cilantro leaves 1/4 teaspoon kosher or fine sea salt 1/4 teaspoon freshly ground black pepper Two 6-ounce, skin-on red snapper fillets, pin bones removed 1. Mince the garlic and shallot.
ENTERTAINMENT
February 28, 2013
Company description: "It's hard to resist our Premium Cod Fillet. That's because we use only 100 percent cod straight from the North Pacific. Battered in light, crispy panko breading and topped with tartar sauce and fresh lettuce - all on a warm, toasted bun. " Chain: Wendy's. Location: 1101 Walnut St. Calories : 510, with 26 grams of fat and 970 milligrams of salt. Order time: About two minutes. Price : $5.79 for combo with small fries and a drink.
FOOD
August 30, 2012
Excerpts from Craig LaBan's online chat. Craig LaBan: Good afternoon, my hungry friends, and welcome to the summer's-just-about-done Philly food chat! Summer's done for me, now that I'm back from a great season of travels, the final leg being a loop through New England. We had great meals almost everywhere we went. In Providence, R.I., we had grilled corn pizza and wood-roasted eggplant parmesan at the classic Al Forno, and amazing mac 'n' cheese alongside house-made charcuterie (kimchi sausage)
FOOD
August 9, 2012 | By Bonnie S. Benwick, Washington Post
If you can break up the timing/prep of this recipe, make the aioli in advance so it's chilled when the fish is done.   Crispy Salmon With Horseradish Aioli 4 servings 1-inch-wide piece fresh horseradish About 6 leaves flat-leaf parsley 2 large egg yolks 1/4 teaspoon kosher salt, plus more as needed 1 tablespoon water 1/2 cup plus 2 tablespoons canola oil 1/2 cup extra-virgin olive...
FOOD
January 12, 2012 | By Maureen Fitzgerald, Inquirer Food Editor
A new cookbook from Good Housekeeping is an updated edition that seeks to compete with American Test Kitchen. (The hint is in the title: The Good Housekeeping Test Kitchen Cookbook , Hearst Books.) It covers the basics from homemade chicken noodle soup to chewy oatmeal raisin cookies, but it also offers more current fare, like grilled fish tacos and Pad Thai. Great for beginners, it includes lots of how-to tips for things like storing, planning, shopping, and freezing, as well as primers on grilling, soup-making, baking, etc. This fish recipe is an example of the simple yet tasty recipes you will find.
FOOD
September 29, 2011
Craig: Welcome to our weekly Philly Food Chat Throw-down! I have been racking up the dining miles by the hour since we last spoke. Went to a rollicking birthday party for a friend in the back box dining room of Lee How Fook, which was shabbier than I remember, and noisier than I remember, but also wonderfully tasty, because I got the honors (with my pal Wilson) to order all my favorites for the room - Buddha rolls; sui mei; crispy noodles with beef, black bean sauce and Chinese greens; pea leaves; chicken-asparagus hot pot, and likely the best wonton soup in C-town.
SPORTS
June 8, 2011 | Associated Press
MIAMI - Tommy Hanson pitched six innings, and the Atlanta Braves won with only two hits Tuesday night when they sent the Florida Marlins to their sixth consecutive loss, 1-0. Florida's Brad Hand (0-1) went six innings in his major-league debut and allowed just one hit - a homer by Alex Gonzalez leading off the fourth. That was enough against the Marlins, who stranded 10 and went 0 for 7 with runners in scoring position. In the first five games of their homestand, they've left 49 men on base while batting .152 with runners in scoring position.
FOOD
September 23, 2010
Nestled beside the Wissahickon along the pedestrian paradise of Forbidden Drive, historic Valley Green Inn has long conjured an image of a fusty park amenity for the wedding crowd and the ladies-luncheon crab cake set. But there's been a surprising push to update the menu over the last couple years that paid tasty dividends at a recent lunch, with deft nods to lighter dishes that focus on good seasonal ingredients. Alongside well-wrought classics (such as rich French onion soup and a tender sirloin sandwich)
SPORTS
September 14, 2010 | By Matt Gelb, Inquirer Staff Writer
MIAMI GARDENS, Fla. - With 18 games to play in a heated pennant race, the Phillies arrived in Florida for three critical games in an alternate baseball universe. When the Marlins' Andrew Miller threw the first pitch of what ended as a 11-4 Phillies victory on Monday, maybe 3,000 people dotted the stands at Sun Life Stadium. The announced attendance was 20,616, and in a series of crimes against good baseball on this night, that may have been the worst. "It's just a strange atmosphere," Jayson Werth said.
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