Top Rated Hake Recipes

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Queen Dragon Mom
From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?
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Nothing says "good morning, world" like kumquat juice, ginger liqueur, and a bit of bubbly. The Morning Bell brunch cocktail is made at downtown Chattanooga, Tenn. restaurant Easy Bistro & Bar.
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Start summer off with a sizzle: this light, refreshing cocktail is made with vodka inspired by the Marquis de Sade! Read more about the Best Cocktails for Memorial Day.
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 2 pounds fresh or frozen hake fillets or other fish fillets1 8-ounce can peeled, small whole stewed onions drained1 green pepper cut in 1 -inch squares14 cup Italian salad dressing14 cup salad oil1/2 teaspoon salt3 firm tomatoes ...
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Cyd McDowell, Real Simple NOVEMBER 2004
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Jane Gib
a fish dish that will look and taste good in any party. You can use a fish mould if you have one for this
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International Recipes
Hi DaveMy turn again I'm sure. I bought a new booklet a couple of days agocontaining recipes which have been printed in the daily newspaper forthe past year and there are some really good, simple, tasty recipesso I thought I would share some of ...
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International Recipes
Hi DaveMy turn again I'm sure. I bought a new booklet a couple of days agocontaining recipes which have been printed in the daily newspaper forthe past year and there are some really good, simple, tasty recipesso I thought I would share some of ...
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Merluza en Salsa Verde Steaks work best for this recipe, but you can substitute fillets with skin. Slowly cooking the fish over low heat while swirling the pot releases the gelatin in the skin and bones, which emulsifies the sauce.
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A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.
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Ian Knauer
Hake, like cod, is mild in flavor yet meaty in texture. Here, it embraces the crunch of sautéed hazelnuts, whose richness is offset by fresh parsley and briny capers.
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Ian Knauer
Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms.
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