Gulf Coast Garlic Butter Wine Fish Recipes

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GULF COAST GARLIC /BUTTER /WINE FISH



Gulf Coast Garlic /Butter /Wine Fish image

I love seafood! This is a great simple alternative to frying! Remember to use FRESH fish, or it will be a little mushy!

Provided by Jessica K

Categories     Whitefish

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 9

4 mild fish fillets (I usually use flounder or tilapia)
1/4 cup butter
1 dash olive oil, I make my own but unflavored is fine
3 -4 garlic cloves (more or less to your taste)
1/2 cup good white wine, not too sweet
1/2 lemon
lemon pepper
salt, add other seasonings to your taste
your favorite mix herbs, I like rosemary and oregano

Steps:

  • Melt butter in skillet with oil. Add garlic, cook maybe 2 min on medium heat.
  • Add the fillets, don't crowd them. Depending on your skillet and fillet size, I usually only do 2 at a time.
  • Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook maybe 5 minute.
  • Now flip over and sprinkle other side with seasonings. cook 5 more minute or till flakes with a fork easily.
  • Repeat with other fillets. Add more butter and wine if sauce looks like it is disappearing.
  • Enjoy!

Nutrition Facts : Calories 434.4, Fat 18.2, SaturatedFat 10.2, Cholesterol 172.7, Sodium 299.2, Carbohydrate 4, Fiber 0.9, Sugar 0.4, Protein 55.4

GULF COAST SCAMP WITH JUMBO LUMP CRAB AND TASSO BUTTER



Gulf Coast Scamp with Jumbo Lump Crab and Tasso Butter image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 15

8 (8-ounce) scamp fillets
Salt and pepper
8 eggs
2 cups milk
4 cups flour
4 cups panko bread crumbs
Oil, for sauteing
1/2 pound crabmeat
Tasso Butter, recipe follows
1/2 cup chopped red onion
2 tablespoons olive oil
1 teaspoon chopped garlic
1/4 pound Tasso ham
1/2 cup white wine
1 pound butter

Steps:

  • Preheat oven to 400 degrees F. Season fish with salt and pepper. Mix eggs and milk to make an egg wash. Dredge fish in flour, then egg, and then breadcrumbs. Heat oil in a large ovensafe saute pan. When oil is hot, place fish in pan (it will probably be necessary to cook the fish in 2 batches or in 2 pans). Brown on each side and then transfer to the oven to finish cooking for 8 minutes or until a knife slides in easily. Do not overcook. Transfer fish to serving plates. Divide crabmeat evenly over fish and spoon sauce over. Serve.
  • In a medium saute pan over medium heat, saute onions in olive oil for 5 minutes or until translucent. Add garlic and ham and cook for an additional 5 minutes. Add wine and reduce liquid by half. Reduce heat to low and slowly add cold butter, a few pieces at a time, until all is melted.

GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE



Grilled Fish With Garlic, White Wine and Butter Sauce image

Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.

Provided by pink cook

Categories     Very Low Carbs

Time 1h

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup dry white wine
2 shallots, minced
2 garlic cloves, crushed and finely chopped
1/4 cup unsalted butter, room temperature
1 teaspoon fresh parsley, finely chopped
2 (8 ounce) white fish fillets
2 tablespoons extra virgin olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • In a small pot, whisk together white wine, shallots and garlic.
  • Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
  • Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
  • Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
  • Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
  • Thanks for your reviews and suggestions to correct this recipe.

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