Fish With Parsley Sauce Recipes
FISH WITH PARSLEY SAUCE
Also known in Mexico as Pescado al Perejil. Variation found in Extending the Table. Posted for Zaar World Tour 3.
Provided by luvinlif2k
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In blender whirl parsley, cilantro, water, lemon juice and garlic. Set aside.
- Wash and dry fish fillets then sprinkle with salt and pepper.
- Heat margarine or oil in a frying pan.
- Add onion, celery and bay leaf and saute until onion is transparent.
- Fry fish fillets about 5 minutes per side over low or medium heat.
- Pour parsley sauce over fish and simmer for 10 minutes.
- NOTE: for a more mild sauce replace cilantro with another 1/2 cup fresh parsley.
Nutrition Facts : Calories 213.6, Fat 3.5, SaturatedFat 0.6, Cholesterol 99, Sodium 168.8, Carbohydrate 1.8, Fiber 0.4, Sugar 0.5, Protein 41.5
GEFILTE FISH WITH PARSLEY SAUCE
The broth adds so much flavor and turns into a wonderful sauce to serve with the fish. It is best made with wine, but you can use stock as well.This recipe appeared on the Joy of Kosher web site and is from Tamar Genger
Provided by KOSHER KOOK
Categories Kosher
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot or dutch oven. Add the onions, shallots, fennel, leek, garlic and ginger, saute on medium heat for about 2 to 3 minutes. Stir in the flour and cook until it is fully mixed.
- Add the wine, bay leaf, thyme, salt and pepper to taste. The water and 2 tablespoons of the parsley. Bring to a boil and simmer for about 20 minutes. Place the frozen loaf of fish, unwrapped into the pot, bring to a boil and then lower to a simmer. Simmer uncovered 1 1/2 to 2 hours, turning occasionally.
- Transfer fish carefully to a large platter and slice. Pull out the onions from the pot either by straining it or using a slotted spoon, discard. Heat liquid over high heat to reduce the liquid by half, it should take about 20 minutes. Pour over the fish and refrigerate for at least 2 hours.
- Serve cold sprinkled with the rest of the parsley and a side of horseradish.
- I found that after it had simmered for about 1 1/2 hours the sauce had already reduced by half so I didn't reduce it further. Also, I did not use the ginger.
Nutrition Facts : Calories 164.2, Fat 4.8, SaturatedFat 0.7, Sodium 38.1, Carbohydrate 15.6, Fiber 2.8, Sugar 3.6, Protein 2.1
FISH CAKES WITH CAPER-PARSLEY SAUCE
"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.
Yield Makes 6
Number Of Ingredients 11
Steps:
- Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
- Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
- Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.
POACHED COD WITH PARSLEY SAUCE
Creamy parsley sauce -- here, over cod -- is an old English favorite. The herb is stirred in at the end, so it maintains its vibrant flavor and color. This main dish is delicious served with boiled potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Melt butter over medium heat in a small saucepan. Add flour; whisk until a paste forms. Reduce heat to low; cook, whisking, 2 minutes. Whisking constantly, pour in milk in a slow, steady stream; whisk until incorporated. Whisk in stock. Add 1/2 teaspoon salt, and cook, whisking occasionally, 10 minutes. Remove from heat; let stand 10 minutes to thicken slightly. Stir in parsley and chives.
- Meanwhile, bring 1 1/2 quarts water, the lemon peel, 1/4 cup lemon juice, and 1/2 teaspoon salt to a boil in a medium saute pan or other wide straight-sided pan. Place fillets in liquid (do not crowd). Return to a boil, then immediately turn off the heat. Let stand until just cooked through, about 10 minutes.
- Reheat sauce over medium-low heat, if necessary, and add remaining 2 teaspoons lemon juice. Gently lift fillets from liquid with a slotted spatula; place a fillet on each of four plates. Spoon one-quarter of sauce over each serving, and garnish with a parsley sprig.
Nutrition Facts : Calories 214 g, Cholesterol 72 g, Fat 8 g, Fiber 1 g, Protein 28 g, Sodium 713 g
FISH WITH LEMON-PARSLEY RELISH
Lemon, parsley, and capers are a traditional combination for fish. Here, an herb and citrus sauce adds zest to skillet-steamed fish fillets. Using lemon segments in addition to lemon juice gives the relish texture.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 9
Steps:
- With a sharp knife, cut off top and bottom of lemon, then slice away peel and white pith. Cut out lemon segments and chop; transfer to a small bowl. Squeeze juice from membranes into bowl. Stir in parsley, 1 1/2 tablespoons oil, and capers, if using; season relish with salt and pepper.
- In a large skillet, heat 1 tablespoon oil over medium-high. Add shallot and cook until softened, 2 to 4 minutes. Gradually add spinach and cook, tossing, until just wilted, 4 to 6 minutes; season with salt and pepper. Transfer to a bowl and cover to keep warm. Wipe skillet clean.
- Season fish with salt and pepper. Fold each fillet into thirds. Place fish in skillet and pour in wine; bring to a boil over high. Cover, reduce heat to low, and cook until fish is just opaque, 4 to 6 minutes. Serve with lemon-parsley relish and spinach.
Nutrition Facts : Calories 318 g, Fat 12 g, Fiber 2 g, Protein 41 g
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SEA BASS FILLETS WITH PARSLEY SAUCE RECIPE - FOOD & WINE
2013-12-07 Instructions Checklist. Step 1. In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 …
From foodandwine.com
4/5 (73)Total Time 40 minsServings 4
From foodandwine.com
4/5 (73)Total Time 40 minsServings 4
- In a large bowl, mix 1 1/2 cups of the bread crumbs with 1/2 cup of the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- In a small saucepan, melt 2 tablespoons of the butter. Add the shallot and cook over moderate heat until translucent, about 1 minute. Add the chicken stock and lemon juice and boil over high heat until reduced to 1 cup, about 15 minutes.
- Whisk the crème fraîche into the sauce along with the remaining 1/2 cup of parsley and 1/4 cup of bread crumbs. Scrape the sauce into a blender and puree. Strain the sauce back into the saucepan and rewarm gently.
- In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the sauce alongside and serve.
FISH WITH PARSLEY SAUCE - RECIPE | TASTYCRAZE.COM
2014-08-15 Salt the fish fillets, sprinkle with black pepper and paprika. Pour on the lemon juice, vinegar and wine, garlic and leave in the fridge for 1 hour to …
From tastycraze.com
4.3/5 (3)Category FishServings 2Total Time 1 hr 25 mins
From tastycraze.com
4.3/5 (3)Category FishServings 2Total Time 1 hr 25 mins
- Salt the fish fillets, sprinkle with black pepper and paprika. Pour on the lemon juice, vinegar and wine , garlic and leave in the fridge for 1 hour to season.
- Heat the oil in a pan and fry the fish fillets evenly. If you prefer, you can also bake them in the oven. Chop the parsley and blend it with the olives , olive oil and soya sauce .
FISH IN PARSLEY SAUCE RECIPE - BBC FOOD
Method. Preheat the oven to 200C/400F/Gas 6. The make the parsley sauce, melt the butter in a large saucepan. Add the flour, cook for 2-3 minutes then slowly add the milk to …
From bbc.co.uk
Servings 40Category Main Course
From bbc.co.uk
Servings 40Category Main Course
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