Fish Fillets In Pickle Wine Sauce Recipes

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FISH FILLETS IN PICKLE WINE SAUCE



Fish Fillets in Pickle Wine Sauce image

Provided by Florence Fabricant

Categories     dinner, main course

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 10

6 dried tree ear mushrooms
1 large egg white
4 teaspoons cornstarch
1/2 pound small fillets of flounder, fluke or sole
2 tablespoons sugar
1/8 teaspoon salt
2/3 cup chicken stock
1/4 cup Chinese pickle wine sauce (sometimes known as pickle sauce; amontillado sherry with a pinch each of cinnamon and ground fennel can be substituted)
3 cups peanut or vegetable oil, for deep-frying
3 garlic cloves, sliced thin

Steps:

  • Soak the tree ears in warm water to cover for 20 minutes. Drain, trim off any hard parts and cut very large ones in half.
  • Mix the egg white and 2 teaspoons cornstarch in a medium bowl. Cut the fish into pieces about 1 1/2 inches square. Add to the bowl and coat with the egg white mixture. Let rest 5 minutes. In another bowl, combine the sugar, salt and remaining cornstarch. Whisk in the stock and pickle wine until smooth.
  • Heat the oil in a large wok or deep skillet to 350 degrees. Set a colander over a bowl. Drain the fish pieces well and add a third of the fish pieces to the oil. Cook just until fish is opaque but not browned, about 30 seconds. Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander. Repeat until all the fish is cooked.
  • Pour off all but 1 tablespoon of the oil. Return pan to a high heat. Add the garlic and cook 10 seconds, until soft. Add the tree ears and cook 15 seconds. Stir the stock and pickle wine mixture and add, stirring. Bring to a boil. Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.

FISH FILLETS IN A BATH OF GARLIC



Fish Fillets in a Bath of Garlic image

Provided by Food Network

Categories     main-dish

Time 1h50m

Number Of Ingredients 21

2/3 cup olive oil
20 cloves garlic, peeled and sliced thinly
1 teaspoon salt
1/2 teaspoon of ground black pepper
2/3 cup clam juice or fish stock
Juice of 3 limes, about 1/4 cup
1 ancho chile, stemmed, seeded and chopped
1 bunch flat leaf parsley, roughly chopped
6 6-ounce skinless, boneless filets of fresh fish
1 pound tomatillos, husked, washed and chopped
1 pound Roma tomatoes, cored and chopped
1 large onion, chopped
1/2 cup olive oil
1/3 cup white vinegar
1 bunch cilantro, leaves only, chopped
1/4 cup sugar
6 garlic cloves, minced
1 jalapeno chile, stemmed, seeded and diced
1 red bell pepper, cored, seeded and chopped
2 teaspoons salt
1 teaspoon fresh black pepper

Steps:

  • Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.
  • Combine all the ingredients in a pot, cover and simmer about 1 hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with scallions.

WINE SAUCE FOR SEAFOOD



Wine Sauce for Seafood image

This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.

Provided by Nicole0615

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 17m

Yield 4

Number Of Ingredients 9

3 tablespoons butter
2 cloves garlic, minced
2 tablespoons minced shallots
1 teaspoon dried tarragon
¼ teaspoon salt
¼ teaspoon white pepper
¼ cup white wine
1 lemon, juiced
1 tablespoon fresh parsley

Steps:

  • Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.

Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g

CATFISH FILLETS IN WHITE WINE SAUCE



Catfish Fillets In White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

6 catfish fillets, about 2 pounds
5 tablespoons butter
1/2 cup dry white wine
1/2 pound mushrooms, thinly sliced, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
1/2 cup milk
Juice of 1/2 lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
  • Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
  • Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
  • Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams

FILLET OF FISH IN PARCHMENT



Fillet of Fish in Parchment image

Provided by Judith Jones

Categories     Salad     Sauce     Fish     Bake     Roast     Steam     Dinner     Summer

Number Of Ingredients 10

Olive oil
2 or 3 smallish new potatoes, cut into 1/2-inch slices
Salt and freshly ground pepper
6-ounce fillet of flounder, halibut, tilapia, salmon, or red snapper, or more if you want leftovers
About 1/3 medium zucchini, cut into julienne strips
1/2 medium carrot, peeled and cut into very thin julienne strips
1 scallion, white and tender green, cut into lengthwise strips
3 slices fresh ginger approximately the size of 25-cent pieces, peeled and cut into julienne strips
A splash of white wine
A sprinkling of fresh herbs, if available (such as parsley, chives, tarragon, or summer savory)

Steps:

  • Preheat the oven to 425°.
  • Oil lightly the center of your Silpat mat set on a baking sheet, or, if you don't have the mat, oil a piece of foil. Scatter the potato slices over the oiled area, then turn them. Salt and pepper lightly. Roast in the preheated oven for 10 minutes, turning once.
  • Meanwhile, cut off an 18-inch piece of parchment paper, and fold it in half. Open it up, and on one half place the fish alongside the folded edge, after salting and peppering it on both sides (see illustrations on preceding page and opposite). Pile the zucchini, carrot, scallion, and ginger on top of the fish, salt again lightly, and splash on enough wine to bathe the fillet(s) lightly. After the potato slices have had their 10-minute pre-roasting, arrange them on top or around the edge of the fish and sprinkle the herbs over all. Fold the other half of the parchment over, then fold in the open edge twice, and pleat it all around to make a semicircular airtight package. If it tends to open up where the folded edges meet, secure that place with a binder clip or a large paper clip. Place on the sheet pan, and bake for 12 minutes. If you have a fairly thick fillet, you may need to bake it 1 or 2 minutes more. Test with a skewer; if it goes in easily, the fish is done. Plunk the whole parchment package on a big dinner plate, and enjoy.
  • Second Round
  • You can make a delicious salad with the remaining fish. Arrange a bed of watercress or young arugula leaves on a salad plate, and set the fish on top. Spoon 2 or 3 tablespoons of Sauce Gribiche over it (see page 160), or, if you don't have that handy, use about 2 tablespoons mayonnaise thinned and tarted up with a little plain yogurt or lemon juice and seasoned with a small, finely chopped cornichon (or part of a dill pickle) and 1/2 teaspoon capers. Garnish with some strips of roasted red pepper-your own (see page 242) or from a jar-a few black olives, and some cherry tomatoes. Or try the Fish Salad recipe on page 157. These are just suggestions. Use your imagination, based on what you may have on hand.

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Top Asked Questions

How do you make pickled fish and onion stew?
Pack onions and fish into 1 gallon jar (with lid) in alternate layers. Mix 1 1/2 quarts vinegar, white sine and sugar until dissolved. Add pickling spice and pour mixture over the fish and onion slices. Refrigerate. Ready to eat in seven days.
How do you make pickled fish and onion rings?
Prepare onions, slice 1/2 inch thick and separate into rings. Pack onions and fish into 1 gallon jar (with lid) in alternate layers. Mix 1 1/2 quarts vinegar, white sine and sugar until dissolved. Add pickling spice and pour mixture over the fish and onion slices.
What goes with white wine sauce for fish?
Here’s a simple yet luxurious and elegant White Wine Sauce for fish. I’ve served it with snapper but it will go with just about any fish that can be pan-fried. But think beyond the fin! This creamy sauce also pairs beautifully with chicken, pork and crustaceans (shrimp/prawns, lobster, crab), cooked almost any which way.
What do you serve with white fish filet mignon?
View Recipethis link opens in a new tab White fish filets are cooked in a creamy Thai red curry sauce. Finish the sauce with freshly chopped cilantro, green onions, and lime juice; serve over hot rice for a deliciously easy dish that's ready in just 30 minutes.

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