Sortet Rød Snapper
Et krydderi gnides med paprika, oregano, thyme og pebercoats disse fileter til en større smagsforøgelse.
Kilde: Martha Stewart Living, juni 2000
portioner
Et krydderi gnides med paprika, oregano, thyme og pebercoats disse fileter til en større smagsforøgelse.
Kilde: Martha Stewart Living, juni 2000
portioner
26.04.2023 @ 21:33
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:
“A spice rub made with paprika, oregano, thyme, and cayenne pepper coats these fillets for a greater flavor enhancement. Source: Martha Stewart Living, June 2000 6 servings Ingredients 2 teaspoons paprika 1 tsp dried Mexican or Italian oregano 1 tsp dried thyme 1/2 tsp ground cayenne pepper 1 tsp sugar 2 teaspoons coarse salt 1 tsp freshly ground black pepper Six 4-ounce red snapper fillets, with skin 2 teaspoons extra-virgin olive oil Directions 1. In a small bowl, combine paprika, oregano, thyme, cayenne, sugar, 1 tsp salt, and black pepper. Set spice blend aside. 2. Place fillets on a clean, dry work surface, skin side up and make 3 to 4 shallow slashes across the skin to prevent it from curling up during cooking. Turn fillets over, and sprinkle the top of each fillet with a heaping teaspoon of the reserved spice blend; pat gently with hands to make spice blend adhere. Cover, and refrigerate for 1 hour. 3. Heat 1 tsp oil in a heavy skillet. When hot but not smoking, add half of fillets, spiced side down. Cook until well browned, about 2 minutes. Flip; cook until fish is cooked through, 2 to 3 minutes more. Gently wipe skillet with a paper towel. Repeat with remaining oil and fillets; serve.”