Fish Fillets With Herbed Tartar Sauce Recipes

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FISH FILLETS WITH HERBED TARTAR SAUCE



Fish Fillets with Herbed Tartar Sauce image

Turn the catch of the day into a tasty entrée for four in only 20 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 egg
1/2 cup Progresso™ Italian style bread crumbs
3 tablespoons olive oil
1 lb mild-flavored fish fillets (about 1/2 inch thick), cut into 4 serving pieces
1/3 cup tartar sauce
1/4 cup chopped tomato
1/2 teaspoon dried basil leaves

Steps:

  • In shallow dish or pie plate, beat egg with wire whisk. In another shallow dish or pie plate, place bread crumbs.
  • In 12-inch skillet, heat oil over medium heat. Dip fish into egg, then coat with bread crumbs; place in skillet. Cook 8 to 10 minutes, turning once, until browned on both sides and fish flakes easily with fork.
  • In small bowl, mix tartar sauce, tomato and basil; serve with fish.

Nutrition Facts : Calories 370, Carbohydrate 12 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g

PAN-ROASTED FISH FILLETS WITH HERB BUTTER



Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.

Provided by Julia Moskin

Categories     dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick
Salt and ground black pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or another herb
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges

Steps:

  • Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
  • Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
  • Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

HERB-BAKED FISH WITH TARTAR SAUCE



Herb-Baked Fish With Tartar Sauce image

Make and share this Herb-Baked Fish With Tartar Sauce recipe from Food.com.

Provided by Norahs Girl

Categories     Sauces

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

800 g firm fresh fish fillets, skinned
salt & freshly ground black pepper
50 ml dry white wine
2 lemons, juice
soft butter
45 ml chopped fresh mixed herbs
tartar sauce
200 ml mayonnaise
1 gherkin, finely chopped
30 ml capers
15 ml spring onions
5 ml lemon juice
5 ml Dijon mustard

Steps:

  • Mix all the ingredients for the tartar sauce and chill.
  • Preheat the oven to 180ºC.
  • Grease a large sheet of aluminum foil with plenty of soft butter.
  • Place the fish on top, dot with butter, season and sprinkle with wine and lemon juice on top.
  • Scatter the herbs over and wrap the fish in the foil.
  • Bake for 15 to 20 minutes or until the fish can be easily flaked with a fork.
  • Serve with the tartar sauce and chips, if desired.

CAPTAIN JACK'S FRIED FISH SANDWICH WITH HOMEMADE TARTAR SAUCE



Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 23

Oil, for frying
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
2 eggs, beaten
1 cup panko breadcrumbs
Four 6- to 8-ounce white fish fillets
4 hoagie rolls
2 cups shredded lettuce
1/2 cup pickle slices
1/2 cup Homemade Tartar Sauce, recipe follows
1/2 cup good mayonnaise
2 tablespoons chopped chives
2 tablespoons roughly chopped cornichons
2 tablespoons fresh parsley leaves
1 tablespoon capers
1 tablespoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl.
  • Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes.
  • Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside.
  • Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed.

HERBED FISH



Herbed Fish image

Fishing for a low-fat and quick dinner idea? You've just netted one.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1 lb fish fillets, about 1/2 inch thick
2 tablespoons olive or vegetable oil
1/2 cup Bisquick Heart Smart® mix
1/4 cup Progresso™ garlic herb bread crumbs
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1/4 teaspoon salt
1 egg

Steps:

  • Cut fish into 4 serving pieces. In 10-inch skillet, heat oil over medium heat.
  • In small shallow dish, mix Bisquick mix, bread crumbs, basil and salt. In another shallow dish, beat egg. Dip fish into egg, then coat with Bisquick mixture.
  • Reduce heat to medium-low. Cook fish in oil 8 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides.

Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 1 g, TransFat 0 g

ROASTED FISH WITH LIGHT HERB SAUCE



Roasted Fish with Light Herb Sauce image

An easy sauce with the flavors of Provence makes fish fillets into a meal worthy of company. I like to add steamed rice and sautéed spinach to complete the plate. The recipe works with many types of fish such as cod, flounder, sole, trout, tilapia or catfish. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 haddock fillets (6 ounces each)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 shallot, thinly sliced
1/2 teaspoon herbes de Provence or dried rosemary, crushed
1 tablespoon butter
1/4 cup marinade for chicken
2 tablespoons half-and-half cream

Steps:

  • Place the fillets in a greased 15x10x1-in. baking pan. Brush with oil; sprinkle with salt and pepper. Bake at 450° for 14-18 minutes or until fish flakes easily with a fork., Meanwhile, in a small saucepan over medium heat, cook and stir shallot and herbes de Provence in butter until shallot is tender. Stir in marinade for chicken; cook and stir for 1 minute. Add cream; cook and stir 1 minute longer. Spoon over fish.

Nutrition Facts : Calories 222 calories, Fat 7g fat (3g saturated fat), Cholesterol 109mg cholesterol, Sodium 726mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 33g protein. Diabetic Exchanges

NEW ENGLAND FISH CAKES WITH HERBED TARTAR SAUCE



New England Fish Cakes with Herbed Tartar Sauce image

Categories     Fish     Herb     Fry     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup purchased tartar sauce
2 tablespoons plus 1/2 cup finely chopped green onions
2 teaspoons plus 1 1/2 tablespoons chopped fresh thyme
1 teaspoon drained capers
4 slices good-quality firm white bread, torn into pieces (1 1/2 cups)
1 celery stalk with leaves, cut into 2-inch lengths
1 1/4 pounds boneless cod, haddock, or other white fish fillets, cut into 2-inch chunks
1 large egg
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
Lemon wedges

Steps:

  • Stir together tartar sauce, 2 tablespoons green onions, 2 teaspoons thyme, and capers in small bowl.
  • Place white bread in food processor; using on/off turns, process until very coarse crumbs form. Transfer breadcrumbs to large bowl. Using on/off turns, finely chop celery; add to bowl with breadcrumbs. Using on/off turns, coarsely puree fish; add to bowl. Add remaining 1/2 cup chopped green onions, 1 1/2 tablespoons chopped fresh thyme, egg, salt, and ground black pepper to bowl. Mix gently but thoroughly. Transfer fish mixture to work surface and shape into four 1/2-inch-thick cakes.
  • Heat olive oil in heavy large skillet over medium heat. Add fish cakes and cook until brown on bottom, about 5 minutes. Using large spatula, carefully turn fish cakes over and cook until second sides are brown and centers are opaque, about 5 minutes longer. Divide fish cakes among 4 plates and garnish with tartar sauce and lemon wedges.

CRISPY-SKINNED FISH WITH HERB SAUCE



Crispy-Skinned Fish with Herb Sauce image

You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through. You can do this. Anyone can do this.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Quick & Easy     Quick and Healthy     Seafood     Fish     Lemon Juice     Herb     Anchovy     Pickles     Bass     Snapper

Yield 4 servings

Number Of Ingredients 9

2 oil-packed anchovy fillets (optional)
1 small garlic clove, thinly sliced
1 cup chopped tender herbs (such as parsley, dill, and/or basil)
1 Tbsp. chopped pickles (capers, cornichons, or chile)
2 Tbsp. fresh lemon or lime juice or white wine vinegar
6 Tbsp. (or more) extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4 (5-6-oz.) skin-on black bass, striped bass, snapper, or salmon fillets
Flaky sea salt

Steps:

  • Using the side of a chef's knife, mash anchovies (if using) and garlic on a cutting board until a coarse paste forms. Mix in a medium bowl with herbs, pickles, lemon juice, and 5 Tbsp. oil. Season green sauce with kosher salt and pepper.
  • Swirl remaining 1 Tbsp. oil in a large nonstick skillet to coat. Season fish generously on both sides with salt and lay, skin side down, in cold skillet. Place skillet over medium heat and let it gradually heat up until fat starts to cook out of fish, about 4 minutes. At this point you may press gently on fish so that the skin is flat against the pan. Continue to cook until skin is super-crisp and flesh is mostly opaque (you can increase or decrease heat slightly if needed, but don't try to rush it), 8-12 minutes longer, depending on the thickness of the fish. Less fatty fish won't release as much fat on their own, so you may need to add a splash more oil to the skillet if the skin isn't getting crisp enough. Turn fish and cook just until opaque all the way through, about 1 minute.
  • Spoon green sauce onto a platter and carefully set fish, skin side up, on top. Sprinkle with sea salt.

EASY PAN-FRIED FISH FILLETS AND TARTAR SAUCE



Easy Pan-Fried Fish Fillets and Tartar Sauce image

Make certain to prepare the tartar sauce at least a few hours in advance to blend flavors, the crushed saltines makes a wonderful coating for the fish, but make certain that they are finely crushed! I like whitefish, pickerel fillets, tilapia or sole for this, but any thinner fish fillets will do.

Provided by Kittencalrecipezazz

Categories     < 30 Mins

Time 21m

Yield 4 serving(s)

Number Of Ingredients 10

2 large eggs, beaten
1 1/2 cups finely crushed saltine crackers (about 45 crackers)
1/2 teaspoon garlic powder (can use 1 teaspoon garlic powder)
1 teaspoon lemon pepper (or use black pepper)
2 lbs fish fillets
oil (for frying)
seasoning salt
1 cup mayonnaise
1/4 cup sweet pickle relish (use Bick's sweet relish)
1/2 teaspoon garlic powder (or use 1-2 teaspoons fresh minced garlic)

Steps:

  • For the tartar sauce; in a bowl blend all ingredients until well combined.
  • Cover and refrigerate a minimum of 2 hours before using.
  • For the fish; place eggs in a shallow bowl.
  • In another shallow bowl mix together the crushed saltines with garlic powder and lemon pepper (or black pepper) until very well combined.
  • Coat the fish fillets firstly in the eggs, then coat into the breading mixture.
  • Place fillets on a plate and let stand for about 5-8 minutes.
  • Heat oil in a large skillet over medium-high heat.
  • Add in fillets and fry about 2-3 minutes on each side or until the fish flakes (cooking time will vary depending on the thickness of your fish).
  • Remove to a plate then lightly sprinkle with seasoned salt.
  • Serve fish with tartar sauce, YUMMMMM!

Nutrition Facts : Calories 635.9, Fat 26.4, SaturatedFat 4.6, Cholesterol 232.9, Sodium 1047.6, Carbohydrate 39.7, Fiber 1, Sugar 8.9, Protein 58.1

CRISPY BAKED FISH WITH TARTAR SAUCE



Crispy Baked Fish With Tartar Sauce image

Charming fish shacks and salty sea air aren't a weeknight possibility for most of us, but thankfully, this recipe is. It features a clever technique from recipe developer Molly Kreuger: Creamy tartar sauce is spread on the fish to add flavor, keep the fillets moist during cooking and help the bread crumbs adhere to the fish. (Feel free to use your favorite tartar sauce in place of the one below.) The fish is baked until nearly cooked through, then broiled to toast the breadcrumb topping. The end result is crispy, creamy, tangy and moist, all of which is achieved without having to deal with a big pot of oil. Eat with more tartar sauce and a squeeze of lemon.

Provided by Ali Slagle

Categories     dinner, weekday, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 cup mayonnaise
5 tablespoons capers, drained and coarsely chopped
1/4 cup finely chopped pickles (such as cornichons or half sour)
2 tablespoons finely chopped tarragon, dill or parsley
1 teaspoon Worcestershire or soy sauce
1 small garlic clove
1 large lemon
Kosher salt and black pepper
1/2 cup panko bread crumbs
2 tablespoons extra-virgin olive oil, plus more for greasing
4 (6-ounce) thick white fish fillets, such as halibut or cod (skin on or off)

Steps:

  • Heat the oven to 400 degrees and set a rack in the upper part. In a medium bowl, stir together the mayonnaise, capers, pickles, herbs and Worcestershire sauce. Using a Microplane, finely grate the garlic into the bowl, then grate in the zest of the lemon. (Hold onto the lemon; you'll use the juice later.) Stir to combine and season the tartar sauce to taste with salt and lots of pepper.
  • In a small bowl, stir together the panko and olive oil; season with salt and pepper.
  • Pat the fish dry on all sides and season lightly all over with salt and pepper. Transfer to a lightly greased or foil-lined sheet pan. Coat the top with a thin layer of the tartar sauce (a scant tablespoon per fillet). Sprinkle the panko evenly on top (about 2 tablespoons per fillet), pressing gently to adhere.
  • Bake the fish on the top rack until almost cooked through, 10 to 15 minutes for fillets between ½- and ¾-inch-thick (though you should check earlier, if using a thinner fish). An instant-read thermometer should read somewhere between 125 and 130 degrees when inserted into the thickest part of the fish.
  • Meanwhile, add 1 tablespoon juice from the lemon to the tartar sauce and cut the remaining lemon into 4 wedges for serving.
  • When the fish is nearly cooked through, switch the oven to broil. Broil the fish on the top rack until the bread crumbs are golden and the fish flakes easily and registers 140 degrees in the thickest part, 2 to 3 minutes. Eat with a spoonful of tartar sauce, more black pepper and a squeeze of lemon. (Any extra tartar sauce will keep for up to a week in the fridge.)

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