Herb Roasted Bonito Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes.

Steps:

• < Preparations >.
• 1. Combine the ingredients of marinade sauce and mix well. Toss the bonito and the herbs with the marinade sauce, put in a Zip Lock back, push out the air and let it sit in the fridge for two hour.
• 2. Combine the ingredients of dressing sauce and mix ti well.
• 3. Preheat the oven to 350°F.
• < Directions >.
• Place the bonito in a back dish and roast for 6 to 8 minutes.Take care not to over cook you bonito!
• < To Serve >.
• Make sure you cool the fish down. The fish is very easy too flake when it's hot. Using very sharp knife, slice the bonito thinly. Arrange carefully in a plate and pour the dressing sauce over. Garnish with some dills.

Steps:

• Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
• Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
• Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes. Roast for 20 minutes. Turn the heat down to 350 degrees F and roast for another 1 to 1 1/4 hours, until a meat thermometer registers 130 to 135 degrees F for medium-rare. Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Slice and serve with the potatoes.

Steps:

• Preheat the oven to 375 degrees F. Toss the beets in enough olive oil to thoroughly coat. Season with some salt and pepper.
• Spread the beets on a large baking sheet without crowding. Roast until browned around the edges and fork-tender, about 35 minutes. Toss them with the parsley and tarragon and serve.

Steps:

• Preheat oven to 425°F. Toss beets with 1 Tbsp. oil in an 8x8" baking dish; season with salt. Add 1/4 cup water and cover tightly with foil. Roast beets, shaking once, until a knife slips easily through flesh, 60-75 minutes. Let cool slightly, then rub off skins with paper towels. Using 2 forks, tear beets into large pieces; toss in a large bowl with 2 Tbsp. oil.
• Meanwhile, toast aniseed in a small saucepan over medium heat, tossing often until fragrant, about 3 minutes. Add vinegar, sugar, 2 tsp. salt, and 1 cup water. Increase heat to medium-high and bring to a simmer, stirring to dissolve sugar and salt, about 4 minutes. Remove from heat and let steep 20 minutes. Place fennel in a small bowl and strain brine over. Cover and chill until cold, about 2 hours.
• Cook garlic, butter, and 1/4 cup oil in a small saucepan over medium, stirring occasionally, until garlic is soft but not brown, about 2 minutes. Stir in bonito flakes and transfer to a blender. Purée until only a few flecks of bonito remain.
• Prepare a grill for medium heat. Grill beets, turning occasionally, until lightly charred, about 5 minutes. Transfer back to bowl; toss with bonito dressing and lemon juice and season with salt.
• Toss arugula and remaining 1 Tbsp. oil in a medium bowl; season with salt. Grill until lightly charred in spots, about 30 seconds. Transfer back to bowl.
• Arrange beets on a platter and top with arugula and drained pickled fennel.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid.
• In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover.
• Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.