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Combine vinegar and soy sauce and let fish flesh marinate in mixture, at room temperature, 30-40 minutes. Rub the fish with 2 tablespoons olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. Then, with a sharp knife, score the fish by cutting slits in each side. With a sharp knife and at a 45 degree angle, score the fish 1 inch apart then repeat crossing the lines you have just scored. Clean red snapper inside and out under cold running water. If the entire fish doesn't fit, fry it head first with tail sticking out, then slide in the tail to finish frying that one side. Pat dry with paper towels. With a sharp knife make 3-4 diagonal cuts on both sides of the fish. Heat oil in a large cast-iron skillet over high. Pour lime juice, garlic, pepper, salt, oregano, onion powder and adobo over the fish and mix in well into the fish. Dust both sides of the whole fish in the flour. For the traditional Ghana recipe of preparation, see this recipe - Grilled Tilapia. 3 Season the outside and inside cavity of the fish with the spice mix. Sponsors are acknowledged. In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches. Give it a trywe know you won't be disappointed! Knock off any excess flour. *Sprinkle both sides of the fillets with seasoning. Peel the beets and place them on two separate pieces of tin foil. Cut slits 1-inch apart and -inch deep along each side of the red snapper. Whisk in the olive oil in a slow, steady stream until emulsified. Place in food processor bowl: garlic,1/4 cup green onions, parsley, and 1 tablespoon lime juice; process until blended. Heat this to about 350F. INGREDIENTS FOR FRIED FISH:* 2 & 1/2 pound red snapper fish * 1/4 tsp of crushed white pepper * 1/4 tsp of granulated garlic * 1/4 tsp of salt or season to y. For the marinade, deseed the Scotch bonnet and pepper, peel the garlic, trim and quarter the spring onions, then place it all in a blender with the basil, half the coriander and the celery leaves (if using). Heat over high heat to 180C (or until a cube of bread turns golden in 10 seconds). Much of the seafood eaten doesnt come from the islands own waters, in part because of arcane legislation that controls fishing rights. Pat dry and move to a cutting board. For the Fish: In a large bowl, whisk together 3 tablespoons (45ml) curry paste with 3 tablespoons (45ml) olive oil, plus lemon juice. Marinate in the refrigerator for 10 to 24 hours. Looking for something to spice up your morning routine? Brush 1 tbs of olive oil on the parchment paper. Remove the fish from the marinade, and dredge the fish in the seasoned flour. Remove the skin and core, then mash while hot with the butter. Add the lime juice, salt, onion, jalapeno and tomato puree. Use a pair of tongs to gently nudge the fish to prevent it from sticking to the pot. Transfer to a plate. Pour in enough oil for frying. #FriedWholeRedSnapperRecipe #WholeRedSnapper #RedSnapperRecipe #RedSnapperRecipes #RedSnapper #HowToCookRedSnapper #HowToMakeRedSnapper #GinaYoungRedSnapper . Now sprinkle the spice mixture over the meat side of each fillet. Your comment will appear after our editors have had a chance to review it. After a few minutes, he pulled them out, smashed them between a cutting board and a pyrex dish, and threw the flattened plantains into back into the hot oil for a few minutes. Squeeze the juice of lime on each fish. whole flathead recipes. Line a large baking tray with parchment paper and arrange the rings of peppers and onions across the surface. For more information about how we calculate costs per serving read our FAQS, This beautiful St Lucian fish dish is an exotic treat for the tastebuds. Preheat your oven to 425F. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Login | Register. Carefully drop 6 beignets into the hot vegetable oil and cook for 2 to 3 minutes, or until golden, crisp and they rise to the surface. Best enjoyed in the sun, with a loved one and a glass of something cold. Put in the snapper to char and colour for 2 minutes on each side, then transfer to the oven for 10 to 12 minutes, or until cooked through. Season the fish with our famous Epis (Haitian seasoning), fish seasoning, salt rosemary, thyme and lime juice. The frying turns the head and the tail into a crunchy fish chicharrn, and the skin and flesh cook evenly, keeping the flesh moist and the skin crisp. Scoop out and drain on kitchen paper (freeze the rest before frying, to defrost and cook fresh another day). On a cutting board, create 3 deep slits on both sides of the snappers. oil, for frying. Transfer the paste to a small bowl and stir in the oil. Stir to blend butter into the oil. Completely coat the fish in the flour mixture. Season. About 10 minutes. Line a baking sheet with paper towels and set aside. Massage the seasoning mix onto the fish, inside the slits and into the underbelly. for tamarind date sauce: 4 tbsp tamarind paste 3 tbsp tamarind date chutney. Put in the snapper to char and colour for 2 minutes on each side, then transfer to the oven for 10 to 12 minutes, or until cooked through. Mix together Caribbean green seasoning, salt and juice of lime. Season with garlic and salt. Set aside for 15 minutes. Season with salt and pepper Roasted Beets Preheat the oven to 375F. Subscribe now for full access. Red Snapper Fish Tacos. The scotch bonnets are, I think, an essential part of the marinade if youre feeling (really) brave, leave the seeds in, but equally, if you want to be cautious, you could just use half the amount of chilli. Fire up the frying pan on medium heat with 1 tablespoon of olive oil. If time allows, macerate (soak) julienned ginger in rice wine vinegar at least 2 hours and up to 24 hours. A handful of fresh cilantro, roughly chopped. With the exception of cleaning the fish, a sprinkle of fresh lemon juice and flakes of sea salt the fish was left intact. To test if its done, insert a small, sharp knife into the thickest part just behind the head the fish should flake away. Heat 1 quart oil in a large skillet over medium-high heat until smoking. It's crunchy and tasty from the lightly seasoned red snapper bits. As an Amazon Associate I earn a small commission from qualifying purchases. Roast your fish over a bed of hearty veggies, and dinner is ready in under an hour. Some links in the description are affiliate links that if you click on one of the product links, Ill receive a commission at no additional cost to you. About 2 hours, plus 1 1/2 hours chilling. If you've never tried frying red snapper before, then this is a great recipe to get you started. Add the chopped garlic and saut, stirring . Pour enough peanut oil hot into a frying pan to come about a half-inch up the sides. Use a thermometer to tell when its ready (170C), or add a piece of potato and wait until it turns golden thats the sign that its ready to go. 6. 5 cloves of garlic, sliced. Make 5 parallel 3-inch-long . Put the crushed garlic in a bowl and add the extra . 2. Slice snapper fillets into 1-inch pieces. And coat your fish entirely with this mixture. Using your scissors, cut off the side fins, trim the tail by at least half and cut off the top dorsal fins. Cook and stir onion, carrot, and garlic in hot oil for 1 to 2 minutes. Turn it over with a spatula and cook the other side for another 15-20 minutes until that side turns golden brown, too. 1/4 teaspoon of Kosher salt. When the oil is hot, dredge the fish in the mashed Saltines. *Combine seasonings in a small bowl and set aside. Heat oil to 350F. Von Diazs Essential Puerto Rican Recipes, (1- to 2-pound) red snapper, cleaned, scaled and gilled, Lime wedges, hot sauce and chopped cilantro leaves, for garnish. 1 stick of butter. Looking for an easy side dish to go with this fried red snapper. Fill a large heavy saute pan with 1-inch of oil and heat for 5 minutes until hot, but not smoking. Make sure not to cut all the way down to the bone. To make the salsa, quarter the preserved lemon, remove the pith and finely chop the rind. Enter your email address and we will send your password. 4. Coat fish in batter, wipe off excess, then slide into . Lay the fish on top of the tomato slices, and divide the thyme leaves, orange . *In a nonstick skillet, melt the butter over medium heat. Preheat the oven to 425 degree F. Pat the snapper fish dry. Post navigation Instant Take: Tiger's Epic 2019 Masters Win To make the spice mix, combine the cumin, coriander, salt, pepper and sumac in a small bowl. 1. If marinating longer, let the fish come to room temperature 30 minutes before frying. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Combine the parsley, capers, garlic, and crushed red pepper together with a large pinch of salt. For the lime garlic butter. He peeled them, and eased them into the frier. make a slice through the thick part of 'gutted' and 'scale-free' fish to insert 'green seasoning' marinade rub 'green seasoning' marinade mixture inside the cut slit and on top of scale-free and 'gutted' fish generously rub 'green seasoning' inside scaled and 'gutted' fish Cover and refrigerate for a minimum of 4 hours but overnight would be preferred. Place the tomato slices on the bottom of a large roasting pan in 2 columns of 4 tomato slices. Fill the slits and coat the gut cavity of each fish with the minced garlic. Make 2 diagonal cuts on each side of the fish for ease of cooking. Sprinkle paprika mixture over both sides of each fillet. Season cavity of fish with garlic, lemon juice and seafood seasoning. Step 4. Drizzle 1 tablespoon of olive oil into a frying pan on a medium-high heat, and cook the plantain for 2 minutes on each side, or until golden. Scale and gut fish, then remove the gills. Heat 1 teaspoon oil in a large skillet over medium-high heat. Lay your whole red snapper on the tin foil and season both sides of the fish with salt and pepper. Contact Us Spray your tin foil with non-stick cooking spray. Transfer the fish to a plate and place the seasoning sauce over top of the fish. Brush grapeseed oil all over the inside and outside of the fish, and sprinkle with Cajun seasoning on all sides. Prepare the adobo: Combine all the adobo ingredients and grind them together in a large piln or mortar and pestle, or simply mix them together in a small bowl. Prepare the fish: Make three shallow crosswise cuts on both sides of the surface of the fish skin, then place it in a deep container with a lid or a large resealable bag. Clean and cut fish. Instructions. Method. Sprinkle the remaining 1/2 teaspoon each of salt and pepper inside the cavity of the fish. You can use letters, numbers and white space. Let the fish drain in a large colander and pat both sides dry with a paper towel. Combine the seasoning sauce ingredients in a bowl. Marinate for 30 minutes. Site Map Meanwhile, preheat the oven to 220C/425F/gas 7, and preheat a large ovenproof frying pan or non-stick roasting tray on a high heat on the hob. 3. And yet, whole deep-fried fish is a staple on the island, particularly along the west and southwest coast. Cook on this side for 3 to 4 minutes, or until the snapper develops a slight golden brown color. Transfer fish to a cutting board and pat dry thoroughly with paper towels. 2 red snappers weighing about 2 lbs each, cleaned rice flour for dusting Kosher salt black pepper oil for frying slices of cucumber lime wedges. 5. To test if it's done, insert a small, sharp knife into the . Rub oil over fish and season with salt, black pepper, and garlic powder on the outside and inside. See our Privacy Policy. Itll be very active at first, so have a splatter shield handy, if youve got one. Add a small frying pan on medium heat. Rub over the marinade, getting it into all the slashes, then cover and marinate in the fridge for at least 4 hours. Privacy Policy In a medium bowl, mix all of the dry ingredients together. Halve, destone and scoop over the avocado, and finish with a scattering of coriander leaves. Dot cavity with butter.. While it cooks, peel the plantain and halve lengthways. Squeeze half of a lime over the top and serve. Add the onions and saut, stirring occasionally, until softened, about 5 minutes. Place garlic cloves, thyme leaves, and lemon slices inside of fish. Paprika Or Chili powder will work 1 Thyme Sprig Optional 1 Rosemary Sprig Optional Instructions Pat dry the clean fish and set aside. Directions 1 Rinse and clean fish with juice from the lemon. In a wide, heavy-bottomed pot large enough to submerge your fish, pour in enough oil to reach a depth of at least 2 inches.  . Fry fish for a few minutes. Place the fish on the baking sheet. Pour adobo over, rubbing it into the skin, head and cavity. Coat them lightly with olive oil and season with salt and pepper. Advertise on MrFood.com Optional: This is the name that will appear alongside any reviews you create on the site. 4. 26 octubre octubre A deep-fat thermometer should register 375. Put about 2-3 cups of vegetable oil to heat on a med flame and get the seasoned fish ready for frying. Using an extra-long fish spatula, or a set of heatproof tongs and a heatproof spatula, carefully lift the fish out of the oil and transfer it to the lined baking sheet. Mix flour and complete seasoning. Meanwhile, preheat the oven to 220C/425F/gas 7, and preheat a large ovenproof frying pan or non-stick roasting tray on a high heat on the hob. Serve the fish with the salsa, beignets and plantain. Use a sharp knife to score the fish all over on both sides, about 1cm deep. Liberally season the snapper with the sea salt. Heat your wok over medium-high heat. 2. Fill a large cast iron pan or Dutch oven with enough oil to reach 1-inch up the side of the pan. When done, we are going to season. 1. Crush the garlic in a mortar with a pestle. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Serve the fish on a platter, accompanied with your favorite salad and tartar sauce. In a 12-inch or larger nonstick frying pan, heat cooking oil over moderately high heat until very hot. Place snappers in a bowl as you go. Rinse the fish in cold water; drain but do not dry. Don't forget to share! Add the eggs to one more shallow bowl and beat the eggs. Season the snappers with the salt and pepper. Don't bother to spice the skin side. Baking a whole fish in the oven takes about 30 minutes. 2. There arent any notes yet. In a large saut pan over moderate heat, warm the oil. Once completed pat fish dry. Cook without moving it, about 4 minutes per side, until crisp and brown. Your fingers will do a much better job of finding bones than your fork will, and the experience is more visceral, and delicious. Get recipes, tips and NYT special offers delivered straight to your inbox. Heat the oil to 375F. It is, in my opinion, the absolute best way to enjoy a whole fish. Pan-Fried Yellowtail Snapper Few can resist the call of fried fish. If you're craving some comfort food, then this red snapper fish tacos recipe will satisfy you. Drop 5 or six pieces of fish into bag and shake to coat. Thanks for your comment. Garnish with lime wedges, hot sauce and cilantro. Large specimens are best filleted with the pin bones removed. Season to taste with salt and pepper and set aside. 14. Pat fish dry inside and out, then dredge lightly in seasoned flour. Cook Snapper approximately 4-5 minutes on both sides or until golden dark brown. 3. If you want to cook red snapper fillets instead of the whole fish, use 1 to 1-1/2 pounds of fillets and reduce the cooking time to 5 to 6 minutes (still turning halfway through the cooking). Heat oil and coat the fish. Fishing is an extraordinarily complex issue in Puerto Rico. INGREDIENTS FOR FRIED FISH:* 2 \u0026 1/2 pound red snapper fish * 1/4 tsp of crushed white pepper * 1/4 tsp of granulated garlic * 1/4 tsp of salt or season to your preference * gallon peanut oil for deep frying (substitute with avocado oil or vegetable oil)INGREDIENTS FOR SALSA/ PICO DE GALLO:* 1 cup chopped tomatoes * 1/2 cup chopped onion* 1/2 cup chopped jalapeos (seeded)* 1/2 cup chopped red bell pepper * 1/4 cup cilantro * 2 Tbsp lemon or lime juiceINGREDIENTS FOR GARLIC AND CHILI INFUSED OIL:* optional 3 cloves garlic thinly sliced * optional 6 small Thai chilis* optional 3 Tbsp vegetable or olive oil SUBSCRIBE for 2 new videos per week:https://bit.ly/NanaabaskitchenSubscribe Useful tools ======================================================Presto 06300 Dehydro Electric Food Dehydrator - https://amzn.to/31abYfVVitamix 5300 Blender, Professional-Grade, 64 oz - https://amzn.to/3fn9NuxShun Classic 8 Chefs Knife Handcrafted in Japan https://amzn.to/3iQG9QS Shun Classic Knife Block Set (5-Piece) https://amzn.to/2Y9qbcnCoconut Meat Remover - https://amzn.to/3ewzbO8============================================================================================================Please email BUSINESS ONLY inquiries to write2nanaaba@gmail.com================================================Facebook - Facebook.com/nanaabaskitchen Twitter - twitter.com/nanaabaskitchenInstagram - http://www.istagram.com/nanaabaskitchenClick HERE to SUBSCRIBE - https://goo.gl/ABLfKI ================================================ MORE VIDEOS Cold pressed coconut oil: https://youtu.be/xXFtY8vN4ZwHOW to make Chicken Fried Rice: https://youtu.be/aJl3kWtFEl4The best Vegetable Fried Rice: https://youtu.be/ID2afEczgbEBEEF and VEGETABLES STIR FRY video : https://youtu.be/Me9r-Fb_DOkHow to make butter bread : https://youtu.be/CfvJBBrM68MHow to make the best CHICKEN Soup: https://youtu.be/EhB4Fevn2e4Wet Ghanaian doughnut Bofrot Boflot Puff Puff: https://youtu.be/TqgWzoTNhAsHow to make the best SHITO: https://youtu.be/Y7w9y7y3fGEHow to make Dinner Rolls: https://youtu.be/f1QWFqTXCgACheck out the rest of Nanaaba's kitchen channel: https://www.youtube.com/nanaabaskitchenDisclosures: All opinions are my own. In a bowl, combine your flour, corn starch, corn meal, and adobo, and mix until combined. 4 Pour Zataran's fish fry in to gallon sized Zip-Loc Bag. If marinating longer, let the fish come to room temperature 30 minutes before frying. Our Pan-Fried Red Snapper recipe is easy to follow and calls for simple seasonings and plenty of butter, which is just perfect for this mild, white fish. Opt out or contact us anytime. Once the butter is melted, lay the snapper non-skin-side face-down in the hot skillet. Season with salt. tomatoes, onion, garlic, red snapper, ground pepper, cooking oil and 2 more Grilled Red Snapper Tacos Leite's Culinaria chili powder, corn tortillas, dried oregano, limes, sweet onion and 8 more Cook the fish until the bottom turns golden brown. Fold and stuff your green onions into the belly of the whole red snapper. Rinse the fish and dry well with paper towels. Rinse and dry fish, sprinkle with salt and pepper. With a sharp knife, make slashes crosswise on a diagonal along the body. Preheat the oven to 425 degrees F. Advertisement. Directions Preheat oven to 400 degrees F. Rub the fish with olive oil and place it in an oiled oval pan, gratin dish, or sheet pan. #FriedWholeRedSnapperRecipe #WholeRedSnapper #RedSnapperRecipe #RedSnapperRecipes #RedSnapper #HowToCookRedSnapper #HowToMakeRedSnapper #GinaYoungRedSnapper #FriedRedSnapper #WholeRedSnapperFried Welcome to my Channel and thanks for watching I Really Enjoy what I do and I thank God for the gift that has been given to me to share with the world.If You are wanting to learn how to cook THAN THIS IS THE CHANNEL FOR YOU TO WATCH ON MY CHANNEL I SHOW STEP BY STEP TUTORIALS HOW TO COOK IN DETAIL SO PEOPLE CAN UNDERSTAND I love what I do and i'm so Grateful To Youtube for giving me this platform to share my gift with the world As I always say with God all things is Possible and its so true.. On this channel I upload videos often so make sure you SUBSCRIBE AND CLICK THE NOTIFICATION BELL SO YOU CAN BE NOTIFIED WHEN I UPLOAD NEW CONTENTThis video was sooooo much fun making as a matter of fact I enjoy every video I make This is the day that the lord has made let us rejoice and be glad in it food recipes daily cooking with Gina Young Gina Youngs cooking channel so much fun In The Kitchen With Gina Young #GinaYoung #InTheKitchenWithGinaYoung #GinaYoungRecipes #HowToCook#FoodRecipes GOD BLESS YOU ALL ENJOY THE CHANNELWhole Red Snapper Recipe INGREDIENTS RED BELL PEPPER GREEN BELL PEPPER ONIONSARANNO PEPPERS /JALAPENO PEPPERS COARSE SALT PEPPER GARLIC POWDER CHICKEN POWDER PARSLEY FLAKES SAZON PACKET OLE BAY SEASONING 1 STICK BUTTER FlourOIL WHOLE RED SNAPPER LEMON TO SQUEESE AND GARNICH STEP BY STEP TUTORIAL GOD BLESS ENJOY Bake for about 15 minutes per inch of thickness at the thickest. Melt the butter or ghee in a cast-iron or other large skillet over medium/high heat. 2 Mix spices sea salt, cracked black pepper, paprika, onion powder, garlic powder, celery powder, and cumin in a small bowl. Instructions. How about nachos? See our Privacy Policy. Place 6 sprigs of rosemary across the each of the 2 rows of tomatoes. Melt and add the coconut oil and whiz to a paste, loosening with a good splash of water, if needed. In a 12-inch or larger nonstick frying pan, heat 3/8 of an inch of cooking oil over moderately high heat until very hot. Heat over high until oil is simmering and reaches 350 degrees on a candy thermometer. Place the fish in a zip top bag. Sprinkle the salt and pepper evenly on the outside of the fish and inside the cavity. Remove the fish from the deep fryer and place it onto a cooling rack stacked on a baking sheet. Chris and Dawn first tried red snapper on their Caribbean honeymoon, and weve recreated it for them here lovingly marinated overnight, then roasted in the oven, complete with all the trimmings! With a sharp knife make a couple of deep slits into the flesh of the fish on both sides. Preheat the oven to 400F. Any leftover salsa will keep for up to 2 days in the fridge. For the salsa, deseed and finely chop the peppers. ANDREW ZIMMERN COOKS: FRIED WHOLE YELLOWTAIL SNAPPER Heat the oil to 375 degrees F. Fry the fish for about 10 minutes. *Rinse fillets under cold water and pat dry. 2. Wrap the beets in the foil and place them on a baking sheet. Just under half fill a large sturdy pan with oil the oil should be 8cm deep, but never fill your pan more than half full and place on a medium-high heat. Scrape into a bowl, stir in the vinegar and hot pepper sauce, then season to perfection with sea salt and black pepper. Whole snapper require trimming, scaling and gutting. Liberally season each side of the fish with the salt, pepper, garlic powder, and onion powder. Grilled Whole Red Snapper with Ginger Sweet Chile Sauce Serves 2 1 whole red snapper, gutted and scaled lime or lemon slices fresh basil, chopped fresh cilantro, chopped Marinade 4 tablespoons oyster sauce 2 tablespoons soy sauce 5 cloves garlic, pressed 2 teaspoons fish sauce 2 tablespoons brown or palm sugar teaspoon black pepper Set aside for later. Then add 1 fish to each skillet and cook for 12 to 15 minutes, or until the coating is crispy and the fish flakes easily with a fork, carefully turning halfway through the cooking. 3. Press Room The fish is crispy on the outside and warm and flaking on the inside. Lay the fish on top of the tomato slices, and divide the thyme leaves, orange zest and garlic cloves evenly over the tops . Cup Haitian Epis Salt And Pepper To Taste We used kosher salt Frying Red Snapper 1.5 Quart Frying Oil 1 Cup All Purpose Flour Cup Corn Starch Optional 1 Tsp. 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