Welcome to Fuller's Fine Herbs

We are proud to offer you organically grown dried herbs, herb blends, herbal vinegars and a selection of our favorite local products. We have added new products from Thanksgiving Coffee and Mendo Maté's Tea Company.  You will also find an expanded gift box collection for those looking for the ideal gift combining Fuller's Fine Herbs and Vinegars with a sampling of local products.

Additionally, we offer free recipes and links to outstanding events along the Mendocino Coast. You can purchase all our products as well as the local favorites directly from our online store. We will continue to search for unique products that reflect our vision of great tasting food.


Free Recipe of the Month

Each month we publish a new original recipe. Please bookmark our site and check back later for creative recipe ideas. Also, you may Subscribe to our Recipes using a feed reader and you will be notified of new recipes as they are published. Firefox has a feed reader built right in.

 
Fish Fillets with Raspberry Glaze
Sunday, 14 February 2010 11:17

You will create a new appreciation for fish when you serve this rosy dish.  White fish is transformed with the addition of sauteed shallots and a light, tangy raspberry glaze. Quick and easy to prepare, sever with rice or a baked potato and steamed vegetables.

  • 4 fish fillets (about 1 lb. total)- ling cod, red snapper, sole, tilapia
  • salt & pepper
  • 1/4 cup all purpose flour
  • 1 large shallot minced (about 3 tablespoons)
  • 2-4 teaspoons olive oil (as needed)
  • 1/3 cup Fuller's Raspberry Vinegar
  • 1 tablespoon cold butter cut into 6 small pieces (keep chilled)

Rinse fillets under cold water, pat dry. Lightly salt and pepper on both sides. Put flour onto a plate or pie plate. Coat both sides of the fillets with flour.

Heat a large, non-stick frying pan over medium heat and add 1 teaspoons olive oil. When oil is hot, saute the shallots  3-4 minutes until translucent. Push the cooked shallots to the sides of the pan, heat another teaspoon oil and saute 2 fillets at a time, 2-3 minutes until golden brown on each side. Remove to a warm platter; add 1 teaspoon olive oil (if needed) and cook remaining fillets, place on warm platter.*

Raise the heat in the pan slightly. Quickly stir the shallots and juices left in the pan then add the 1/3 cup Raspberry Vinegar, continue stirring. Cook for about 2 minute to reduce the vinegar then add the butter, whisking lightly to to combine with the vinegar. Cook for another minute.

Place a fillet onto each dinner plate and top with raspberry glaze.

*Tips for Cooking Fish. Adjust cooking time according the thickness of fillets. Remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan.

For thin fillets cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer. Fish is ready when fish is opaque and flakes easily.

 
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