LEMON-DILL SAUCE
This sauce would also taste great served with a variety of fish, as well as sautéed scallops, shrimp or lobster.
Categories Sauce Citrus Vegetarian Quick & Easy Lemon White Wine Dill Simmer Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.
LEMONY STEAMED FISH
Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
Provided by DHERDEBU
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut 6 foil squares large enough for each fillet.
- Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
- Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 1.9 g, Cholesterol 60.7 mg, Fat 1.1 g, Fiber 0.3 g, Protein 29.7 g, SaturatedFat 0.1 g, Sodium 183.9 mg, Sugar 0.6 g
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
DILL SAUCE FOR FISH
This sauce is fantastic on grilled salmon, or any fish for that matter. My friend even likes it on chicken! The ingredients sound a little unconventional -- but BOY does it all work together. Husband found recipe in a hunting magazine. Keeps a long time in fridge.
Provided by Aileen E
Categories Sauces
Time 5m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together.
- Chill for at LEAST 4 hours to combine flavors.
LEMON-DILL SAUCE FOR FISH
This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.
Provided by Kittencalrecipezazz
Categories Sauces
Time 2h5m
Yield 1 1/4 cups (approx)
Number Of Ingredients 7
Steps:
- In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
- Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.
FISH FILLETS IN LEMON SAUCE
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
- Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.
Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g
LETTUCE LEAVES STUFFED WITH FISH AND SHRIMP
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 - 6 servings
Number Of Ingredients 15
Steps:
- Pick over spinach to remove tough stems and blemished leaves.
- Bring quantity of water to boil and add spinach. Cook, stirring occasionally, 2 minutes. Drain well and when cool enough to handle squeeze to remove excess liquid. There should be slightly less than 1/2 cup.
- Drop lettuce leaves into boiling water and stir down gently until all are immersed. Let simmer minute or two or until leaves are wilted. Drain. Arrange on kitchen towel to dry briefly. Cut away small portion of tough center section at stems.
- Put clams into small saucepan and add wine. Cover and bring to boil. Let simmer until clams are opened.
- Cut fish fillet lengthwise in half. Lightly score on each side using sharp knife. Cut halves diagonally into one-inch-wide pieces. Set aside.
- Cut shrimp in half crosswise. Set aside.
- Heat 2 tablespoons butter in skillet and add scallions and garlic. Cook briefly, stirring, without browning. Add fish and shrimp and cook, stirring gently. Sprinkle with salt and pepper and cook 3 minutes. Remove from heat. Remove 5 clams from shells and add to fish and shrimp. Leave remaining clams on half shell and set aside.
- Put spinach in food processor or blender and add 1/4 cup of fish stock. Blend thoroughly. Add remaining stock and 1/4 cup of cream and blend. Pour mixture into saucepan and add remaining cream. Bring to boil. Add salt and pepper to taste.
- Open lettuce leaves and fill centers with fish mixture. Fold leaves over gently to make neat packages.
- Butter baking dish large enough to hold packages in one layer. Arrange close together.
- Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot. Cover and cook, stirring occasionally, 4 minutes.
- Pour spinach sauce over filled lettuce leaves. Drain julienne vegetable strips and sprinkle over lettuce leaves. Arrange clams on half shell on top, shell side down.
- Preheat oven to 350 degrees.
- Cover the dish with foil and bake until heated through, 10 to 15 minutes. Do not overcook or fish and seafood will dry out.
Nutrition Facts : @context http, Calories 285, UnsaturatedFat 6 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 11 grams, Sodium 740 milligrams, Sugar 2 grams, TransFat 0 grams
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