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Friday Fish Recipe - Masala Curry Rainbow Trout  Something  different for today  Hope you have the most wonderful weekend! Warm regards Wendy Wendy Mason Career Coach - helping you find fresh perspectives on life and your career Wisewolf Coaching ™ UK: +44 (0) 2081239146 US : +1 262 317 9016 Email:   wendymason@wisewolfcoaching.com Mobile:  +44 (0) 7867681439 IM:   wendymason14 (Skype) http://wisewolfcoaching.com

Friday Recipe - Sweet and Sour Fish - As Simple As It Gets Thanks to Trymasak  http://www.trymasak.my  :: I hope you have a wonderful weekend Warm regards Wendy wendymason@wisewolfcoaching.com  http://wisewolfcoaching.com Related articles Job Search: Writing Your CV/Resume: Where do you start? Tuesday Clinic: When You Make A Mistake! Are you an empathetic manager?

Friday Fish Recipe From Seattle - Coconut Maple Salmon Recipe  Seattle's Pike Place Fish Market— a great fish market—reels in the world's best seafood recipes with friendly tips and a sustainability approach that every home cook can master. Watch Bryan Jarr and Anders Miller whip up a delicious Maple Salmon Recipe in the Allrecipes kitchen!   Recipe - may vary from video For the coconut maple salmon, you will need - 1 lb of salmon, cut into two pieces - 1/2 cup of melted coconut oil - 1/4 cup of organic maple syrup - 2 lemons (1 for juicing, 1 for decoration) - sea salt and pepper to taste To make the coconut maple salmon: Preheat your oven to 350°F.   Rinse the salmon under cold water and pat dry with a paper towel.   Cut the salmon into two pieces and place in a deep pyrex dish lined with aluminum foil (it’s makes cleanup easier).  It’s very important that you don’t put the salmon on a baking sheet because it’s flat and you want the ...

Friday Fish Recipe - Bourride (Fish Stew) From Prevence, France with Rick Stein Rick Stein shows us how to cook French recipe 'Bourride' (fish stew) at the Good Food and Wine Show 2012.  Bourride is a kind bouillabaisse from the French Mediterranean. Fish such as gurnard, grey mullet, and huss are ideal for this dish, as they hold together well during cooking. Feel free to use any other fish that's available; and you could even use some chunks of lobster. Recipe - may vary from the video For the garlic mayonnaise 2 egg yolks 1 tbsp Dijon mustard 1 tbsp lemon juice 50 ml vegetable oil 50 ml olive oil 3 cloves garlic, crushed For the stew 1 tbsp vegetable oil 2 shallots, chopped 1/4 red peppers 1 tbsp chopped celery 1 tsp strands saffron 1 bird's eye chilli, chopped 1/2 orange, grated zest only 500 ml chicken stock 1 x 150 g halibut fillets, cut into chunks 1 x 150 g red mullet fillets, cut into chunks 100 g white scallops 50 g cooked p...

Your Good Friday Fish Recipe - Saltfish Stewed Peas from Jamaica Shereen Codner joins Carlene in the kitchen where she prepares the popular Jamaican dish, Stewed Peas with Saltfish. Ingredients For 4 people 12 1/2 cups water 2 cups dried red peas, pre-soaked 1 piece ginger, crushed 4 whole pimento berries 3 cloves garlic, crushed 1 packet Grace Coconut Milk Powder 1 cup flour 1/2 cup Grace Cornmeal 1/8 teaspoon salt 1 pound saltfish, soaked and flaked 1 packet Grace One Pot Seasoning - All Purpose 1 whole scotch bonnet pepper 1 medium onion, chopped 2 stalks escallion, chopped 1 sprig thyme Directions Pour 8 cups water into a pressure cooker. Add pre-soaked red peas, crushed ginger, pimento berries and crushed garlic; pressure cook for twenty five minutes. Remove pressure cooker from flame and allow to fully cool before opening. Return to flame and add 4 cups water, Grace Coconut Milk Powder, mix well and bring to a boil. To Make Spinners: Combine ...

Friday Fish Recipes - Scallops with Albarino Wine (Vieiras con Albariño) from Spain Jos combines scallops, wine, and Serrano ham in this dish from Galicia Remember - always cook your onions with music This video is from  http://www.pbs.org/madeinspain/   Recipe - may vary from video Ingredients: 2 tablespoons of olive oil       (Spanish olive oil is suggested, but Italian or Greek works well too) 1 cup diced onions 2 garlic cloves, minced 1/4 cup Albariño wine, plus 2 teaspoons 1 tablespoon of finely chopped jamon       (if you cannot find jamon, you can use proscuitto) 2 teaspoons of fresh flat leaf parsley Sea Salt, to taste 8 scallops 3 tablespoons of fresh bread crumbs       Directions: 1. Prepare the onion mixture.  Heat the olive oil in a pan over low heat.  Add the onions and cook until golden brown, which should take about thirty minutes.  Stir in garlic a...

Friday Fish Recipe - Veracruz-Style Red Snapper  Any white, flaky fish will work. Many Veracruz-style fish recipes call for pickled jalapenos, but there’s plenty of acidity in this from the lime and tomatoes,  fresh peppers should be fine. If you don’t want to do this in individual portions, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy Ingredients for 2 servings:   2 boneless red snapper fillets, about 7 oz each cayenne,  salt and pepper to taste 2 tbsp olive oil 1/2 white onion, diced 3 cloves garlic, minced 1 tablespoon capers 1 tablespoon caper brine 1 large jalapeno, sliced, seeded 1 cup ch...

Friday Fish Recipe - Philipino Escabeche (Pickled Fried Fish) Escabeche is a typical Mediterranean cuisine which refers to a dish of either poached or fried fish (escabeche of chicken, rabbit or pork is common in Spain) marinated in an acidic mixture before serving, and to the marinade itself.  The dish is common in Spain and Latin America, and popular in Catalonia, Portugal, Provence and the Philippines. Influences of the dish appear as far as Asia-Pacific with adjustments to local food staples. It is usually served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice.  Escabeche is a popular presentation of canned or potted preserved fish, such as tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with other foods than fish and meats, for example green bananas and chicken gizzards (Puerto Rico), jalapeño peppers (Mexico), etc.  ...

  Friday Recipe - Walnut Crusted Fish - Something He althy Something to help you keep up that resolve to eat healthy Ingredients: serves 4 4 Firm Fish fillets (snapper, salmon or any whitefish is great) 1/3 cup chopped parsley 1 cup walnuts (chopped) 1 tsp Dijon mustard 200g sugar snap peas (topped) 150g snow pea sprouts 100g cherry or grape tomato (halved) Lemon wedges to serve Extra Virgin Olive Oil With thanks to Nicko's Kitchen http://www.facebook.com/NickosKitchen Wendy Mason is a career coach.  She helps people reach their goals and aspirations, without sacrificing their home and personal life.  Before working as a coach, Wendy had a long career in both the public and private sectors in general management and consultancy as well as spells in HR.  She now divides her time between coaching and writing. You can contact Wendy at  wendymason@wisewolfcoaching.com  and find out more at  http://wisewolfcoaching.com Relate...

  Friday Recipe: Steamed Fish Cantonese Style: Traditional Chinese Cooking This is a simple, delicious way to cook fish. In this dish, red snapper is used. You can use other kinds of fish, such as salmon or halibut. This is a common way to cook fish in Guangdong province in China, in areas such as Toisan or Hoiping.  Recipe Ingredients 1 portion or 1 whole fish 1/2 teaspoon salt 1/2 teaspoon sesame oil 2 tablespoons slivered ginger 2 tablespoons cooking oil 1 teaspoon light soy sauce 3 tablespoons chopped or slivered green onions     Method Put fish in a dish. Add all ingredients, except green onions. Put dish in pan of boiling water, cover and steam for 20 to 30 minutes. Add green onions in last 5 minutes. Check fish to make sure it's not overcooked. Enjoy! Wendy Mason is a career coach.  She helps people reach their goals and aspirations, without sacrificing their home and personal life.  Before working a...

  Friday Recipes - Grilled Tilapia with Puttanesca Salsa From It aly - Laura Vitale "Laura in the Kitchen" is an interactive cooking show hosted by Laura Vitale a self-taught home-cook with a passion for what cooking really stands for. She believes that food really feeds the soul not just the stomach.  Laura was born and raised in Italy until she was twelve years of age when she moved to the United States. She started her cooking journey working with her father in their restaurants. The restaurants have since closed due to the poor economy, but she never let that crush her dreams or stop her from doing what she loves. You can find ou t more about Laura at http://www.laurainthekitchen.com/ In Italian, Puttana means whore. Pasta Puttanesca is supposedly a dish often made by these working girls who had little time to cook. Puttanesca sauce is quick to make, full of a bit of this and a bit of that, and so entirely flavorful ! The bite in putta...

Friday Recipe - Sabzi Polo Mahi (Fish) from Persia/Iran H ow to make sabzi polo ba mahi in easy steps. Courtesy of http://www.aashpazi.com/sabzipolomahi Ingredients 2 Cups Rice 2 Pieces Fish (Tilapia Fillet) 2 Tsp Salt Flour, Turmeric 1 Small Onion 4 Tbsp Oil 3.5 oz (100g) Tamarind Paste 1/2 Bunch Leek Chives, Fenugreek Leaaves, Parsley, Dill, Cilantro 1 Potato Onion, Lime Juice, Salt, Ground Chili Pepper Wendy Mason is a career coach.  She helps people reach their goals and aspirations, without sacrificing their home and personal life.  Before working as a coach, Wendy had a long career in both the public and private sectors in general management and consultancy as well as spells in HR.  She now divides her time between coaching and writing. You can contact Wendy at  wendymason@wisewolfcoaching.com  and find out more at  http://wisewolfcoaching.com Related articles Friday Recipe Best Poisson Gros Sel Recipe From H...

Friday Recipe -  Catalan Fish Stew - Rick Stein This is an everyday Catalan fish soup that is more like a stew and has several variants. Like so many Catalan dishes, it starts with a sofregit of fried garlic and tomato. A hearty Catalan fish soup; a meal in bowl. Catalan fish stew Ingredients 6 tbsp olive oil 1 large Spanish onion, chopped 2 fennel bulbs, chopped 150g/5oz chorizo, diced 1 red chilli, finely chopped 1 tsp fennel seeds, ground 2 cloves new season garlic, crushed ½tsp sweet paprika powder 1 tbsp fresh thyme leaves 1 tsp saffron strands (optional) 3 fresh bay leaves 1 tin plum tomatoes 100ml/3½ fl oz fish stock or water 150ml/5 fl oz white wine 500g/1 lb 2oz mussels, cleaned 650g/1 lb 7 oz firm white fish (bream, pollock, cod, monkfish), filleted, dredged in flour and fried in olive oil 100g/3½ oz toasted almonds, ground To serve 1 lemon, cut into wedges steamed potatoes and spring greens Preparatio...