Garlic Lemon Fish Fillet With Herbs Recipes

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PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON



Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

  • Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
  • In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
  • Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
  • Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
  • Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

SIMPLE WHITEFISH WITH LEMON AND HERBS



Simple Whitefish With Lemon and Herbs image

I can't believe something this simple can taste this good. This was actually my very first time making fish, and it turned out absolutely fabulous! This is another recipe from my favorite cookbook, Eating for IBS by Heather Van Vorous. I actually didn't have any rosemary, so I made it with basil and oregano. Try it with your favorite fresh or dried herbs!

Provided by Kree6528

Categories     Whitefish

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

4 white fish fillets, about 1 1/2 lbs total (cod, halibut, etc.--I used haddock)
4 cloves garlic, minced
1 teaspoon dried rosemary or 4 teaspoons fresh rosemary leaves, crushed
1/4 teaspoon white pepper or 1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 large lemon, thinly sliced,seeded,end pieces discarded

Steps:

  • Preheat oven to 450 F and place a heavy baking sheet in oven to preheat as well.
  • Cut 4 large rectangles of foil or parchment paper and place a fish fillet in the center of each piece.
  • Combine remaining ingredients except lemon slices in a small bowl and stir well.
  • Spread mixture evenly over fish, scatter lemon slices on top, and fold the edges of the foil or paper up over each fillet, crimping edges tightly.
  • Place packaged fish on preheated baking sheet and bake 13-15 minutes, until fish is just cooked through.
  • Serve fish in packages.

LEMON GARLIC TILAPIA



Lemon Garlic Tilapia image

This is a delicious and healthy recipe that takes no time at all to make. You can bake it or even grill it. Tastes great either way!

Provided by Eireann

Categories     Seafood     Fish     Tilapia

Time 40m

Yield 4

Number Of Ingredients 6

4 each tilapia fillets
3 tablespoons fresh lemon juice
1 tablespoon butter, melted
1 clove garlic, finely chopped
1 teaspoon dried parsley flakes
1 dash pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray.
  • Rinse tilapia fillets under cool water, and pat dry with paper towels.
  • Place fillets in baking dish. Pour lemon juice over fillets, then drizzle butter on top. Sprinkle with garlic, parsley, and pepper.
  • Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 30 minutes.

Nutrition Facts : Calories 142.3 calories, Carbohydrate 1.4 g, Cholesterol 49.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 23.1 g, SaturatedFat 2.1 g, Sodium 93 mg, Sugar 0.3 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

LEMON HERB FISH FILLETS



Lemon Herb Fish Fillets image

I adapted this simple recipe from Sara Moulton. Please note that the herbs and salt are divided - part for the fish and part for the sauce. You can use dried or fresh herbs, and you can use any light fish. The dried herbs I use are Herbes de Provence (a blend of thyme, marjoram, rosemary, basil, fennel, sage, and lavender) I'm sure various combinations will work. Or you can use 1/2 TBS each fresh chopped herbs: chives, chervil, parsley and tarragon from the original recipe.

Provided by Recipe Reader

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces sole fillets
4 tablespoons flour
1 tablespoon dried herbs, divided (or 2 TBS fresh)
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1 tablespoon butter
1/4 cup butter, cut into pieces
1 1/2 teaspoons fresh lemon juice

Steps:

  • Combine flour, half the herbs, and half the salt.
  • Season the fish with additional salt and pepper, then dredge in flour mixture to coat, shaking off the excess.
  • Heat 1 TBS butter in a large skillet over moderately high heat and cook fish 3 minutes on each side. Remove from pan.
  • Reduce heat to moderately low and add butter pieces and simmer until a light golden brown, about 5 minutes.
  • Remove skillet from heat and stir in lemon juice, remaining herbs, salt and pepper to taste.
  • Pour over fish fillets.

Nutrition Facts : Calories 236.3, Fat 16.7, SaturatedFat 9.6, Cholesterol 89.3, Sodium 753.8, Carbohydrate 6.3, Fiber 0.3, Sugar 0.1, Protein 15.1

LEMON AND HERB FISH SKILLET



Lemon and Herb Fish Skillet image

Create a taste of the Mediterranean with this simple one pot meal--it's a refreshing change of pace from chicken.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 30m

Yield 4

Number Of Ingredients 8

3 cups College Inn® Chicken Broth
8 ounces uncooked orzo pasta
1 (14.5 ounce) can Del Monte® French-Style Green Beans, drained
1 (14.5 ounce) can Del Monte® Petite Diced Tomatoes, drained
4 (4 ounce) tilapia fillets, thawed if frozen
1 tablespoon chopped fresh oregano
Salt and black pepper to taste
2 teaspoons grated fresh lemon peel

Steps:

  • Bring broth to a boil in a large, deep non-stick skillet over high heat; stir in orzo and reduce heat to medium-high. Cook according to package directions, stirring frequently, except DO NOT DRAIN.
  • Reduce heat to medium. Stir in green beans and tomatoes; cook 1 minute.
  • Arrange fish over orzo mixture; sprinkle with oregano and salt and pepper, if desired. Reduce heat to medium; cover and simmer 8 to 9 minutes or just until fish is opaque. Top fish with grated lemon peel before serving.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 51.7 g, Cholesterol 46.3 mg, Fat 3.1 g, Fiber 4.4 g, Protein 33.1 g, SaturatedFat 0.6 g, Sodium 1337.4 mg, Sugar 5.7 g

HERB FISH FILLETS



Herb Fish Fillets image

Combining different types of herbs not only gives this speedy fish depth of flavor, but it also results in a beautiful dish. Yvonne Nemec of Phillipsburg, New Jersey relates, "this is such an easy dish and so delicious. The herbs compliment the delicate flavor of the fish. We love it!"

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup finely chopped onion
2 tablespoons butter
1/2 teaspoon minced garlic
1 tablespoon lemon juice
2 teaspoons dried parsley flakes
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon dried thyme
1 pound whitefish or sole fillets
1/4 cup dry bread crumbs

Steps:

  • In a small microwave-safe dish, combine the onion, butter and garlic. Microwave, uncovered, on high for 1-2 minutes or until onion is partially cooked. Stir in the lemon juice, parsley, salt, tarragon and thyme. , Arrange fillets in a greased 2-qt. round microwave-safe dish. Top with half of the butter mixture. Stir bread crumbs into the remaining butter mixture; sprinkle over fillets. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 161 calories, Fat 5g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

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