Pan Seared Hake And Asparagus With Aioli Recipes

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PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI



Pan-Seared Hake and Asparagus With Aioli image

In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. Then, everything is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor, but regular garlic works nicely, too, packing more of a punch. If you can't get hake, this dish will work with cod, flounder, black fish and the like. Just be sure to adjust the cooking time, adding or subtracting a minute or two if the fillets are thicker or thinner.

Provided by Melissa Clark

Categories     seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 to 2 garlic cloves, finely grated or mashed to a paste, or use 1 tablespoon minced green garlic
1/2 teaspoon lemon juice, more to taste
1/8 teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
3/4 cup extra-virgin olive oil
1 tablespoon chopped fresh tarragon or chives
4 (6-ounce) hake fillets, patted dry
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon black pepper
1/4 teaspoon sweet paprika
4 tablespoons unsalted butter
1 1/2 pounds asparagus, woody ends trimmed, cut into 1 1/4-inch pieces
2 red or regular scallions, thinly sliced

Steps:

  • Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
  • Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
  • Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
  • Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.

Nutrition Facts : @context http, Calories 671, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 545 milligrams, Sugar 3 grams, TransFat 0 grams

PAN-SEARED SHRIMP WITH CURRY AIOLI



Pan-Seared Shrimp with Curry Aioli image

Shrimp, quickly seared in a hot pan, are served with a Thai curry aioli.

Provided by Food Network

Time 35m

Yield 6-8

Number Of Ingredients 7

2 tablespoons fresh lime juice
2 large egg yolks
1/2 cup plus 3 tablespoons canola oil
1 tablespoon plus 1 teaspoon Thai red curry paste
Kosher salt and freshly ground black pepper
1 pound (21 to 25) tail-on shrimp, peeled and deveined
2 scallions, thinly sliced

Steps:

  • Whisk the lime juice and egg yolks in a large bowl. Slowly whisk in 1/2 cup of the oil, a few drops at a time, whisking constantly until all the oil is incorporated and the mixture is emulsified. Whisk in the curry paste. Sprinkle with salt and pepper.
  • Heat the remaining 3 tablespoons oil in a large saute pan over medium-high heat. Sprinkle the shrimp liberally with salt and pepper. In two batches, add the shrimp to the pan in a single layer and cook until lightly browned and the edges turn pink, 1 to 2 minutes. Flip and cook until the shrimp are cooked through, 1 to 2 minutes more.
  • Transfer the shrimp to a serving platter and garnish with the scallions. Serve with the curry aioli.

PAN SEARED SEA BASS WITH ASPARAGUS AND MUSHROOMS RECIPE



Pan Seared Sea Bass with Asparagus and Mushrooms Recipe image

Provided by á-1088

Number Of Ingredients 8

Sea Bass
1 lb asparagus spears (thick spears are best for roasting)
1-2 Tbsp olive oil
2 cloves garlic, minced
Kosher Salt
Freshly grated black pepper
Lemon juice
Mushrooms

Steps:

  • SEA BASS: Preheat oven to 450. Dry off all pieces completely with paper towels. Get your skillet hot over medium high heat. Cover pan with olive oil to prevent sticking. Place the sea bass fillets in the skillet, sprinkle with sea salt and pepper. Once browned, turn and brown on the other side. Place on cookie sheet lined with foil, and in oven for approximately 10 minutes or until the meat flakes easily - don't over cook. You can always let it rest by covering it with foil and it will cook a little more. So if anything, undercook. Mix together olive oil, lemon juice, capers, and garlic, and when you serve the fish, spoon some of this mixture on top! Delish!!! Asparagus: Preheat oven to 400°F. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. 2 Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly distributed. 3 Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until lightly browned and tender when pierced with a fork. Drizzle with a little fresh lemon juice before serving. ROASTED MUSHROOMS: Get more of the ingredients that you sprinkled the asparagus with, and the olive oil, mix those together. Cut up your mushrooms, and drizzle with that dressing. Roast at 400 with the asparagus for the same amount of time. Enjoy!

PAN-SEARED SQUID WITH LEMONY AIOLI AND GREENS



Pan-Seared Squid with Lemony Aioli and Greens image

Provided by Chris Fischer

Categories     Leafy Green     Dinner     Lunch     Squid     Spring     Summer     Pan-Fry     Bon Appétit     Massachusetts     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 11

1 large egg yolk
1 garlic clove, finely grated
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/4 cup plus 2 tablespoons grapeseed or vegetable oil
Kosher salt, freshly ground pepper
1 pound cleaned squid, bodies halved lengthwise, tentacles left whole
1 tablespoon Sherry vinegar or red wine vinegar
1/4 teaspoon crushed red pepper flakes
8 cups purslane or watercress with tender stems
1 teaspoon finely grated lemon zest

Steps:

  • Whisk egg yolk, garlic, and lemon juice in a small bowl. Whisking constantly, slowly drizzle in olive oil and 1/4 cup grapeseed oil, drop by drop at first, and whisk until aioli is thickened and smooth. Season with salt and pepper. Cover aioli and chill.
  • Heat 1 tablespoon grapeseed oil in a large skillet, preferably cast iron, over high heat. Add half of squid and season with salt and pepper. Cook, tossing occasionally, until lightly charred and cooked through, about 2 minutes; transfer to a plate. Repeat with remaining squid and 1 tablespoon grapeseed oil. Return reserved squid to skillet, add vinegar and red pepper flakes, and cook, scraping up browned bits, to deglaze pan, about 1 minute.
  • Transfer squid to a large bowl and toss with purslane and lemon zest; season with salt, pepper, and more vinegar, if desired.
  • Serve salad with aioli.
  • DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

PAN-FRIED ASPARAGUS



Pan-Fried Asparagus image

This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!

Provided by Kim

Categories     Side Dish     Vegetables     Asparagus

Time 25m

Yield 4

Number Of Ingredients 6

¼ cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
¼ teaspoon ground black pepper
3 cloves garlic, minced
1 pound fresh asparagus spears, trimmed

Steps:

  • Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g

PAN-SEARED SALMON WITH NO-FAIL HOLLANDAISE AND ASPARAGUS



Pan-Seared Salmon with No-Fail Hollandaise and Asparagus image

Provided by Andrew Zimmern

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

2 skin-on salmon fillets, about 6 ounces each
Sea salt
Ground white pepper
3 tablespoons safflower or other vegetable oil
1/2 pound asparagus, trimmed
3 large egg yolks
1/2 teaspoon Dijon mustard
Pinch cayenne pepper
1 tablespoon fresh lemon juice, plus more for seasoning
1 tablespoon minced fresh chives, plus more for garnish
1 tablespoon minced fresh dill, plus more for garnish
1 tablespoon minced fresh tarragon, plus more for garnish
1 stick (8 tablespoons) unsalted butter, cubed and at room temperature
Bring a medium saucepan of water to a boil.
Season your salmon with sea salt and white pepper.

Steps:

  • Preheat a large skillet over medium-high heat. Add the oil and heat for a couple minutes.
  • Salt the boiling water, add the asparagus and cook for 2 minutes. Drain and reserve on a paper towel-lined plate.
  • Add the salmon skin-side up to the pan and cook for 4 minutes. Flip and cook skin-side down until the skin is crisped and salmon is cooked just past medium-rare, about 6 more minutes.
  • Meanwhile, make the hollandaise sauce: Bring a couple inches of water to a simmer in a small saucepan. Whisk together the egg yolks, mustard, cayenne, lemon juice, 1 tablespoon each of the herbs in a medium metal bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk until the hollandaise has thickened, about 2 minutes. You can move the saucepan on and off the heat to regulate the temperature, so the eggs don't cook too quickly.
  • When the mixture is hot and thickened, gradually add the butter in several batches and whisk after each addition until fully incorporated, about 3 minutes. Add sea salt and white pepper to taste.
  • Place the salmon fillets and asparagus on individual serving plates and spoon the hollandaise over the top. Garnish with the remaining minced herbs and serve.

PAN-FRIED GARLIC ASPARAGUS



Pan-Fried Garlic Asparagus image

This is a really simple, quick way to cook asparagus. The asparagus turns out crisp-tender and encrusted with browned parmesan cheese. Pleasing to both the eye and the taste buds!

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb asparagus, fresh whole spears
2 tablespoons olive oil
1 tablespoon garlic, minced
1/4 cup shallot, thinly sliced (could also use red or yellow onion)
2 tablespoons parmesan cheese, grated
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper, freshly ground (or to taste)

Steps:

  • Prepare asparagus spears. First rinse thoroughly and cut off fibrous ends. To do this, pull one spear out of the bunch. Gently bend the spear until it snaps. Then cut the remaining spears at the same length as the first.
  • Heat oil in a large skillet over medium heat.
  • Cook garlic and shallots for five minutes or until tender but not translucent.
  • Add asparagus and parmesan to skillet and toss in oil, garlic and shallots. Salt and pepper to taste.
  • Cook for 8-10 minutes at medium / medium-high heat or until asparagus and parmesan begin to brown, and shallots are caramelized.

Nutrition Facts : Calories 106.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 2.2, Sodium 346.5, Carbohydrate 7.2, Fiber 2.4, Sugar 1.5, Protein 4.1

PAN SEARED STEAK WITH PARMESAN AIOLI



Pan Seared Steak With Parmesan Aioli image

Make and share this Pan Seared Steak With Parmesan Aioli recipe from Food.com.

Provided by Cheri Lee

Categories     Steak

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup light mayonnaise
2 tablespoons olive oil
2 garlic cloves, crushed into paste
3 tablespoons grated parmesan cheese
1/8 teaspoon black pepper
2 tablespoons chopped flat leaf parsley
1 1/2 lbs beef tenderloin, cut into 6 slices, pounded to 1/2 inch thickness
1/8 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons vegetable oil

Steps:

  • Parmesal Aioli: In a medium size bowl, whisk together the mayonnaise and olive oil. Stir in the garlic paste,parmesan cheese, pepper and parsley (you should have about 1 cup). Cover; refrigerate for at least 1 hour.
  • Steak: Season the slices of beef tenderloin with the salt and pepper. In a large skillet, heat the oil over high heat. Add the beef and cook for one minute on each side or until browned and cooked through. Remove to warm platter. Serve immediately with aioli.

Nutrition Facts : Calories 522.8, Fat 42.6, SaturatedFat 12.2, Cholesterol 110.2, Sodium 393.6, Carbohydrate 3.1, Fiber 0.1, Sugar 1.3, Protein 29.9

ASPARAGUS WITH ROASTED-GARLIC AïOLI



Asparagus with Roasted-Garlic Aïoli image

Categories     Garlic     Herb     Vegetable     Roast     Vegetarian     Gourmet

Yield Makes 8 (hors d'oeuvre) servings

Number Of Ingredients 8

2 medium heads garlic, left whole
1 tablespoon olive oil
1 1/2 cups mayonnaise
2 teaspoons apple-cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon salt
3 tablespoons chopped fresh chives
2 lb medium asparagus, trimmed

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Cut off and discard tops of garlic heads to expose cloves, then brush each head with 1/2 tablespoon oil. Wrap heads together in foil and bake until tender, about 45 minutes. Cool to warm.
  • Squeeze garlic from skins into a food processor and purée with mayonnaise, vinegar, pepper, and salt. Transfer aioli to a bowl and stir in chives.
  • Peel lower two thirds of each asparagus stalk with a vegetable peeler. Cook asparagus in a wide 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 5 minutes. Drain well in a colander and rinse under cold water until asparagus is cool. Drain and pat dry with paper towels. Serve asparagus with roasted-garlic aioli.

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