HERB BUTTER GRILLED SEA BASS
Juicy, succulent flavors, and fabulous presentation. Your guests will be enchanted with this grilled sea bass dish. I served it last night and got a five-plus-star rating on taste and how pretty it is served. Serve with roasted new potatoes, onions, fresh rosemary, and a nice salad.
Provided by Claudine "Chancy" H.
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Mix softened butter, parsley, cilantro, green onion, chili powder, paprika, pepper, lemon juice, and sea salt together.
- Pat fish dry and spray cooking spray onto the bottoms (scales). Generously smear herb butter on fish, then place 4 lemon slices on the top of each fillet. Put in the refrigerator to chill for 10 minutes.
- Preheat a charcoal grill for medium-high heat.
- Grill fish on the preheated grill over indirect heat with the lid closed until it flakes easily with a fork, 12 to 15 minutes.
Nutrition Facts : Calories 457 calories, Carbohydrate 5.7 g, Cholesterol 150.1 mg, Fat 37.7 g, Fiber 2.6 g, Protein 27.3 g, SaturatedFat 22.6 g, Sodium 351.2 mg, Sugar 0.2 g
HERBED UP BUTTERFISH
I love seafood and this is a great dish because it is so simple. Anyone can cook this so if you are reading this give it a go.
Provided by Ben Ross
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 69.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 261.7, Carbohydrate 0.4, Fiber 0.1, Protein 0.2
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
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
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
WHITE FISH IN HERBED BUTTER
Make and share this White Fish In Herbed Butter recipe from Food.com.
Provided by MizzNezz
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all but fish in small bowl.
- Heat skillet; add butter mixture.
- Add fish and saute for about 6-7 minutes on each side.
- Garnish with lemon wedges.
LEMON, HERB & PARMESAN CRUSTED FISH
Give white fish a lift with tangy lemon, herbs & Parmesan
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Mix the breadcrumbs with the grated lemon zest, grated Parmesan, chopped parsley, salt and pepper.
- Season the 4 skinless fish fillets. Pan fry in a little oil for 2-3 minutes until just tender. Turn over and sprinkle with the crumb mixture. Brown in the pan under a hot preheated grill for 2-3 minutes. Add the butter to the pan with the juice of 1 lemon. Melt around the fish and serve.
PAN-ROASTED SWORDFISH STEAKS WITH MIXED-PEPPERCORN BUTTER
Categories Roast Low/No Sugar Healthy Swordfish Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
- Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.
HERB FISH
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
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 186 calories, Fat 7g fat (4g saturated fat), Cholesterol 69mg cholesterol, Sodium 330mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
FISH PACKETS WITH SNAP PEAS, TOMATOES, AND HERB BUTTER
These easy, build-your-own fish packets let kids help out with dinner and choose which items they want to include. The herb butter infuses the fish and vegetables with rich flavor and the tomatoes release their juices to create a light sauce.
Provided by Katherine Sacks
Categories Back to School Fish Seafood Kid-Friendly Sugar Snap Pea Tomato Dinner Wheat/Gluten-Free Pescatarian Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Mix butter, herbs, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl.
- Fold parchment sheets in half and use scissors to cut halves into 4 large hearts. Unfold and place parchment hearts open on a work surface. Spoon 1 Tbsp. herb butter in the center of one half of each heart, then divide snap peas, tomatoes, and garlic evenly into small piles over butter. Lay fish over vegetables, then top with 1 Tbsp. herb butter; season each with 1/8 tsp. salt and a pinch of pepper. Fold parchment over and crimp edges tightly to form a sealed packet.
- Transfer packets to 2 large rimmed baking sheets, arranging in a single layer. Bake until just cooked through and a tester inserted through parchment slides through fish easily, about 13 minutes. Carefully cut open packets (steam will escape). Top with basil.
- Do Ahead
- Butter can be made 3 days ahead; cover and chill. Fish packets can be assembled 4 hours ahead; chill. Let sit at room temperature 15 minutes before cooking.
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