| 1. | Add egg substitute, mustard, lemon juice and anchovy fillet.
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| 2. | Add croutons, Parmesan cheese and anchovy fillets, if using.
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| 3. | Lay the fillet, skin side up, over the couscous.
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| 4. | Brush the fillets once or twice with the marinade while cooking.
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| 5. | 4 mackerel fillets, about 1 pound total, skin on.
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| 6. | Grill fillets over hot coals on one side about 5 minutes.
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| 7. | 4 . Add the fish fillets, shrimp and cooked mussels.
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| 8. | Pierre Troisgros said as he salted a six-ounce fillet.
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| 9. | 1 12-ounce center-cut salmon fillet, boneless.
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| 10. | Maybe it meant to say spike _ not pike _ fillets.
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