FISH IN BROWN BUTTER SAUCE (SOLE MEUNIèRE)
For a fast dinner, try Sole Meunière, a classic French fish dish cooked in a rich brown butter sauce. It only takes 15 minutes to make.
Provided by Meghan Yager
Categories Fish
Time 15m
Number Of Ingredients 11
Steps:
- Pat fish dry. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour, and knock off excess. Set aside.
- Heat oil and butter for the fish in a 12-inch heavy skillet over medium-high heat until foam subsides. Add fish and cook, turning halfway through, until browned and cooked through. This will take about 2-3 minutes total. Do not overcook.
- Transfer fish to a plate. Discard fat from skillet and reduce heat to medium-low.
- Add butter, and cook until browned, about 3-5 minutes. Remove skillet from heat and add parsley, lemon juice, and lemon zest. Stir to combine.
- Pour sauce over fish. Serve with lemon wedges.
Nutrition Facts : ServingSize 2 fillets, Calories 829 calories, Sugar 0.6 g, Sodium 1555.4 mg, Fat 61 g, SaturatedFat 27.6 g, TransFat 0.1 g, Carbohydrate 25.7 g, Fiber 1.2 g, Protein 44.4 g, Cholesterol 253.5 mg
BROWNED BUTTER HONEY GARLIC SHRIMP
Browned Butter Honey Garlic Shrimp feels like a gourmet shrimp meal, with half of the effort, maximum taste and all in less than 15 minutes! No marinading required. AN ORIGINAL RECIPE BY KARINA, CAFE DELITES
Provided by Karina
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Heat butter in a non stick pan or skillet over medium-high heat. Melt, swirling pan and stirring occasionally for about 3 minutes, or until the foam settles; the butter begins to change in colour to golden brown and has a nutty fragrance.
- Add the honey, lemon juice, soy sauce and garlic; stir well to combine all of the flavours together and cook for 30 seconds until the garlic is fragrant. Remove from heat.
- Pour out just over half of the browned butter from the pan (liquid only), leaving 2 tablespoons of the honey butter mixture in the pan, and reserve the rest for later.
- Add half of the shrimp to the honey/butter in the pan; sear for about 2 minutes each side, or until just cooked through and no longer opaque. Transfer to a plate; set aside.
- Wipe pan over with paper towel and add 2 more tablespoons of the honey/butter mixture to the pan. (You may need to add 1 teaspoon of olive oil or extra butter to the pan if your sauce has thickened too much.) Sear the remaining shrimp for 2 minutes each side, or until just cooked through and no longer opaque.
- Add the cooked shrimp back into the pan, and pour in the remaining honey/butter sauce; stirring through the shrimp to evenly coat. Season with salt and pepper if desired and garnish with parsley.
- Serve with steamed vegetables; over rice or with a salad
Nutrition Facts : Calories 319 kcal, Carbohydrate 18 g, Protein 30 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 405 mg, Sodium 892 mg, Sugar 17 g, ServingSize 1 serving
BROWNED BUTTER FOR SEAFOOD
Serve this aside of your favorite shellfish or seafood recipe for dipping; goes well with fish prepared both breaded and non-breaded. Much, much better than drawn butter....I promise. Also, not for the health conscious.
Provided by TheDancingCook
Categories Sauces
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 2
Steps:
- About 10 minutes before serving your seafood --
- In a small skillet, melt your butter over medium-high heat.
- Once the melted butter begins to bubble, reduce heat to medium.
- Stir constantly, until butter is frothy and browned.
- Pour into butter warmers and dip away.
Nutrition Facts : Calories 203.4, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 163.4, Protein 0.2
BROWNED BUTTER SAUTEED FISH
Make and share this Browned Butter Sauteed Fish recipe from Food.com.
Provided by LorrieK
Categories Tilapia
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Using a food processor, finely grind almonds. Combine in a shallow dish with bread crumbs, garlic salt, and paprika.
- In a separate shallow dish, whisk egg and buttermilk.
- Over medium heat, melt butter in a frying pan large enough to hold fish fillets without crowding (use two pans if necessary). When butter is nicely browned (about 8 minutes), add olive oil.
- Pat dry fish fillets. Roll thoroughly in egg-milk mixture, then dredge in bread-crumb mixture. Add to hot pan. Cook, without disturbing, until browned (about 6 minutes), then flip and cook other side until just opaque. Serve with a squeeze of fresh lemon.
BROWN-BUTTER SHRIMP WITH HAZELNUTS
Shrimp is an ideal weeknight ingredient, for both its versatility and its quick-cooking nature. This one-skillet meal pairs sweet shrimp with crunchy hazelnuts that are toasted in oil to awaken and refresh their rich, nutty flavor. Browned butter infused with garlic gently cooks the shrimp, keeping them tender and juicy, and a final addition of lemon juice turns the mixture into a tangy, rich pan sauce. Leftovers can be tossed with greens for a quick and satisfying salad, or used for a seafood-based fried rice.
Provided by Kay Chun
Categories dinner, easy, quick, weeknight, seafood, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a 12-inch skillet, heat oil over medium. Add hazelnuts and cook, stirring frequently, until the nuts smell toasty and are deep golden, about 2 minutes. Using a slotted spoon, transfer the nuts to a paper towel-lined plate. Season with salt and pepper.
- Add butter and shallot to the skillet, and cook, stirring, until shallots are golden and butter is browned, about 3 minutes. Stir in garlic, then add shrimp. Season with salt and pepper, and cook, stirring occasionally, until shrimp turn opaque and light golden, 4 to 5 minutes. Stir in lemon juice and parsley.
- Transfer shrimp to a serving platter and spoon over any pan sauces. Top with the toasted hazelnuts and serve with crusty bread or over egg noodles.
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