Fishwithsageandgarlicsauce Recipes

FISH WITH SAGE AND GARLIC SAUCE

Fish with Sage and Garlic Sauce image

This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great!

Provided by Gay Gilmore

Categories Spring

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head garlic
2 (8 ounce) fish fillets
salt
pepper
1/2 cup flour
6 tablespoons olive oil
1 1/2 cups chicken broth
6 sage leaves
1/2 cup heavy cream
2 tablespoons chopped parsley

Steps:

Preheat the oven to 400 degrees F.
Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
Reserve several whole cloves, and let the rest simmer for 10 minutes more.
Then push through a fine strainer, so you have about 1/4 cup of puree.
Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
Then place in oven to bake til firm.
Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
Pour the sauce over the fish a few minutes before it is done.
Serve with a couple of spoonfuls of sauce over the fish.

Nutrition Facts : Calories 495.2, Fat 33, SaturatedFat 10, Cholesterol 103.1, Sodium 384, Carbohydrate 18.2, Fiber 0.8, Sugar 0.5, Protein 31

SIMPLE SAUCE FOR FISH

Simple Sauce for Fish image

This is a quick and easy sauce for fish, the ingredients are basic but it makes a lovely sauce for all fish fillets. From the Masonic Centennial Recipe Book, my favorite cookbook.

Provided by fiery

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter
2 garlic cloves
1 teaspoon onion powder
2 tablespoons parsley
1 teaspoon mustard
1 -2 tablespoon lemon juice

Steps:

Soften butter.
Finely chop the cloves of garlic.
Chop the parsley.
Mix all the ingredients together and pour over the fish or serve separately.

Nutrition Facts : Calories 57.7, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.3, Sodium 56.6, Carbohydrate 1.5, Fiber 0.2, Sugar 0.4, Protein 0.3

STEAMED FISH WITH GINGER

Steamed Fish with Ginger image

If you like fish or even anything about Chinese food you'll love this recipe.

Provided by lenochka

Categories World Cuisine Recipes Asian Chinese

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound halibut fillet
1 teaspoon coarse sea salt or kosher salt
1 tablespoon minced fresh ginger
3 tablespoons thinly sliced green onion
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon peanut oil
2 teaspoons toasted sesame oil
¼ cup lightly packed fresh cilantro sprigs

Steps:

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

Nutrition Facts : Calories 360.6 calories, Carbohydrate 2 g, Cholesterol 72.6 mg, Fat 16.8 g, Fiber 0.5 g, Protein 48.1 g, SaturatedFat 2.6 g, Sodium 1908 mg, Sugar 0.4 g

POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE

Poached Fish And Vegetables With Garlic Mayonnaise image

Provided by Mark Bittman

Categories dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Ingredients

Salt and pepper
1 pound cod or salmon fillet in a thick slab
4 medium carrots, peeled and in chunks
1 pound fingerling potatoes
3/4 pound green beans, trimmed
1 egg or egg yolk
Dash cayenne
1/4 teaspoon saffron, optional
1 or more cloves garlic, roughly chopped
2 tablespoons fresh lemon juice
1 cup extra virgin olive oil

Steps:

Begin poaching the fish and vegetables at least 3 hours before serving. Bring a large pot of water to a boil, and salt it. Meanwhile, place fish in a skillet or saucepan, and cover with water. Add a large pinch of salt, and turn heat to medium high. When water boils, lower heat, simmer fish for 8 to 10 minutes or until a thin-bladed knife inserted into the center meets little resistance. Remove fish with a slotted spoon to a plate, cover loosely, and refrigerate.
Add carrots and potatoes to the pot of boiling water. Cook until tender, then remove with slotted spoon. Run under cold water. Refrigerate. Cook beans in the same water. When crisp-tender, drain and plunge beans into a bowl of ice water. Refrigerate.
To make aioli, combine egg, cayenne, saffron, garlic, lemon juice and 1/4 cup of the oil in a blender or a food processor. Turn on machine, and begin adding remaining oil in a thin, steady stream. As mixture thickens, add oil a bit faster, blending until emulsion is thick. Taste, adjust seasoning, and chill.
Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 46 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 7 grams

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