PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE
Rockfish is a Chesapeak Bay watershed "treasure". This is a memorable dish for a special occasion. Recipe from McCormick and Co.
Provided by WeBees
Categories Bass
Time 23m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
- Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
- Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 341.9, Fat 22.7, SaturatedFat 13.3, Cholesterol 138, Sodium 286.2, Carbohydrate 1.9, Fiber 0.1, Sugar 0.2, Protein 30.7
BAKED FISH WITH ORANGE SAUCE
The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.
Provided by MizzNezz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F degrees.
- Place fish in baking pan.
- Mix orange juice and butter.
- Pour half this mixture over the fish.
- Sprinkle the rind over.
- Bake for 10 minutes.
- Pour remaining orange mixture over.
- Bake another 10 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42
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