Herbedupbutterfish Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

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.

BEER BATTER FISH MADE GREAT

Steps:

• Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
• Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
• Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

HERBED COMPOUND BUTTER

Steps:

• In a bowl, mash together butter, shallots or garlic, herbs, lemon juice, pepper and salt.
• Spoon the butter onto a piece of parchment paper or plastic wrap, form into a log and wrap well. Chill for at least 3 hours before using.

RIDICULOUSLY EASY HERB COMPOUND BUTTER

Steps:

• In medium bowl, mix all ingredients.
• Spoon mixture onto piece of cooking parchment paper. Roll to create log shape. Twist ends of paper to seal.
• Refrigerate log until firm, about 3 hours. Slice into "coins" to serve.

HERBED FISH (COOKING FOR 2)

Steps:

• Cut fish into 2 serving pieces. In 8-inch skillet, heat oil over medium heat.
• In small shallow dish, stir together Bisquick® mix, bread crumbs, basil and salt. In another shallow dish, beat egg white. Dip fish into egg white, 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.

HERB BUTTER

Steps:

• Combine the butter, garlic, scallions, dill, parsley, lemon juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

HERB BUTTER

Steps:

• Plan your favorite combination. Use one or more herbs. If desired, add one or more flavor boosters.
• In a small bowl or jar, mix all ingredients using a small spatula or butter knife.
• Mix until well combined.
• Use right away, keep in fridge for 7 days or freeze for several months.
• To freeze, place butter on a large piece of parchment or wax paper or plastic wrap. Roll and shape into a log shape. Secure ends, place in freezer bag and freeze.
• To use, allow butter log to soften in fridge overnight or on counter for 1 hour. Slice rounds from roll as desired. Refreeze any remaining butter.

HERB-CRUSTED ATLANTIC WRECKFISH WITH FRESH CITRUS BEURRE BLANC

Steps:

• Preheat the oven to 375 degrees F.
• For the citrus beurre blanc: Combine the lemon juice, orange juice and lime juice in a non-reactive pan (such as stainless steel). Simmer over medium heat until reduced by half, about 10 minutes. Add enough sugar and salt for an intense yet balanced flavor. Turn the heat to low and whisk in the butter one cube at a time. Once all the butter is incorporated, whisk in the heavy cream and heat through. Taste and season with salt. Cover the sauce to keep it warm.
• For the herb-crusted fish: Combine the panko, tarragon, parsley and dill on a large plate. Brush the fish with some oil. Sprinkle with the creole spice, salt and pepper. Press the fish into the herbed panko to coat both sides. Brown the fish in some oil in a large oven-safe saute pan over medium heat, 1 to 2 minutes per side. Add the white wine to the pan and immediately place on the center rack of the oven. Bake until the fish is just cooked through, 6 to 8 minutes, depending on the thickness of the fillets. Remove the pan from the oven and let the fish rest for about 5 minutes before serving.
• Serve the fish with the citrus beurre blanc, rice and seasonal vegetables.

HERBED UP BUTTERFISH

Steps:

• In a bowl mix the butter, thyme, onion powder, garlic powder, salt and white pepper.
• Place the ingrediets from the bowl into a frying pan on medium heat.
• Once the butter has melted add the butterfish fillets and cook for 3-5 minutes on each side or until it is cooked to your satisfaction.
• Squeeze the lemon wedge over the fish once cooked or serve as a garnish.

SOLE WITH HERB BUTTER

Steps:

• Mix butter, chopped herbs and fresh lemon juice in small bowl to blend. Season to taste with salt and pepper.
• Preheat broiler. Place fish fillets on rimmed baking sheet; brush with olive oil and sprinkle with salt and pepper. Broil just until opaque in center, about 3 minutes. Spoon butter mixture over fish; broil just until butter melts, about 1 minute longer. Transfer fish to plates, spooning melted butter from pan over fillets. Garnish with dill sprigs and lemon wedges and serve.

HERB BATTERED FISH

Steps:

• Dust fillets with plain flour and set aside.
• Combine the self raising flour, herbs, beer and egg.
• Mix to a smooth batter.
• Dip fish in batter, deep fry in moderately hot oil until crisp and golden, about 6 minutes.
• Serve with tartar sauce and chips.
• Garnish with lemon wedges and herbs.

HERBED BASIL BUTTER

Steps:

• Place basil in a food processor; pulse until coarsely chopped. Add butter, lemon juice, seasoned pepper and garlic salt; process until blended. Serve with corn.

PACIFIC COAST BUTTERFISH

Steps:

• Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and boil until reduced to 2/3 cup, about 8 minutes. Whisk in the vinegar and honey and season with salt and pepper. Let cool slightly. Set aside.
• Heat the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Season the fish on both sides with salt and pepper. Spoon a few tablespoons of the orange glaze into a small bowl. Brush the tops of the fillets with some of the glaze from the small bowl. Put the fillets in the pan, glaze side down, and cook until light golden brown, 3 to 4 minutes. Brush the tops of the fillets with some of the glaze, flip over, and continue cooking until the bottom is light golden brown and the fish is just cooked through, about 4 minutes longer.
• Place the fillets on 4 large dinner plates and drizzle with a little of the reserved sour orange glaze. Drizzle some of the chive oil, if using, around the plate. Top the fillets with some of the pickled red onion.
• PICKLED RED ONION
• Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
• Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.

GRILLED BUTTERFISH

Steps:

• Prepare a stove-top griddle or outdoor grill with the rack set 1 inch above the coals. Allow the grill to get very hot.
• Meanwhile, brush the butterfish with the olive oil and season with salt and pepper. Grill the butterfish about 3 minutes per side, until the fish just begins to flake. Arrange 2 butterfish on each of 4 dinner plates, garnish with the parsley, and serve.

HERB BUTTER

Steps:

• In a bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.