Search Results for: Frozen swordfish
hamachi - yellowtail with shoyu, ground radish and green onion garnish tai, tako and chiu toro - snapper, octopus and medium fatty tuna (left to right) tai - snapper sake # - matsuno koto buki (tochigi) awabi, tamago, ankimo, and kajiki maguro - baby abalone, egg omelet, monkfish liver and seared swordfish
bay ayu (sweet fish) fugu – fried pufferfish (so meaty and rich) hamachi – yellowtail with shoyu, ground radish and green onion sashimi of tai, tako and chiu toro – snapper, octopus and medium fatty tuna awabi, tamago, ankimo and kajiki maguro – baby abalone, egg omelet, monkfish liver and seared swordfish...
http://flyingwithfood.com/2016/04/01/wanousho-teruya/
coarsely chopped / cup fresh basil (or basil purée in a tube), torn tbsp lemon juice (or leftover white wine) tbsp capers, drained tbsp fresh dill (or dill purée in a tube), chopped clove garlic, minced tsp lemon zest (or tsp / ml dried sumac) / tsp salt / tsp pepper cup baby arugula (or / cup / ml frozen
chopped spinach, squeezed dry) us – metric instructions cook pasta according to package directions, reserving / cup ( ml) cooking liquid (if using frozen spinach, add to pasta for last minutes of cooking time). meanwhile, in large bowl, combine tuna, tomatoes, artichoke hearts, basil, oil, lemon juice...
https://www.italpasta.com/recipes/scoobi-do-with-tuna-and-artichokes/