Roasted Fish With Brown Butter Corn Recipes

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ROASTED FISH WITH BROWN BUTTER CORN



Roasted Fish With Brown Butter Corn image

Corn cooked in browned butter is the backbone of this summer sauce, which is sweet and a little tart, nutty and very creamy.

Provided by Melissa Clark

Categories     seafood, main course

Time 20m

Yield 6 servings

Number Of Ingredients 10

6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
Kosher salt and freshly ground black pepper
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
Brown buttered corn (see recipe)
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or to taste
Chopped fresh soft herbs (basil, mint, parsley, cilantro)

Steps:

  • Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down.
  • In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets.
  • Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

SALT AND HERB ROASTED WHOLE FISH



Salt and Herb Roasted Whole Fish image

Provided by Anne Burrell

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 8

2 lemons, 1 zested and juiced and 1 sliced into thin rounds
1 bunch fresh thyme, half picked and half left whole
4 fresh bay leaves, coarsely snipped using scissors
3 cloves garlic, smashed
9 egg whites
8 cups kosher salt
Two 1-pound whole fish, such as branzino or orate, fins and gills removed
High-quality olive oil, for finishing

Steps:

  • Preheat the oven to 450 degrees F.
  • In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
  • In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
  • Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
  • Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
  • Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.

SKILLET FISH WITH QUICK CORN RELISH



Skillet Fish with Quick Corn Relish image

A refreshing corn relish has a bit of zip that complements zesty fish fillets. Have it ready in 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 9

1 can (11 oz) whole kernel corn, red and green peppers, drained, rinsed
2 tablespoons sliced green onions (2 medium)
2 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 tablespoon lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
1/8 teaspoon pepper
4 cod or halibut fillets (1 lb)

Steps:

  • In medium bowl, mix all relish ingredients; set aside.
  • In small bowl, combine 1/4 teaspoon cumin and the pepper; sprinkle on both sides of each fish fillet.
  • Heat 12-inch nonstick skillet over medium-high heat. Add fish; cook 5 to 8 minutes, turning once, until fish flakes easily with fork. Serve fish with relish.

Nutrition Facts : Calories 170, Carbohydrate 16 g, Cholesterol 60 mg, Fiber 2 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg, Sugar 3 g

ROASTED CORN WITH CILANTRO BUTTER



Roasted Corn with Cilantro Butter image

Roasting corn in the husk in the embers of a wood fire is the best way to coax out all the natural sweetness. If also making fire-roasted potatoes, you can reserve some of the cilantro butter to season those.

Provided by Food Network

Time 32m

Yield 4 to 6 servings

Number Of Ingredients 4

4 to 6 ears corn, in the husk
4 ounces (1 stick) butter, softened
1/2 cup cilantro leaves, finely chopped
Salt and pepper

Steps:

  • Peel back the husks of the corn but do not tear off. Pull off and discard all the corn silk. In a bowl, mash the butter and cilantro together until well mixed. Rub about 1 tablespoon of cilantro butter over each ear of corn, sprinkle with salt and pepper, then pull the husks back up and around the ear. Reserve the extra butter to use on fire-roasted potatoes if desired, or use all butter on corn.
  • Prepare a wood fire outdoors and let cook down to embers. Place corn in embers of the fire and roast, turning with long handled tongs as husks start to blacken, until corn is cooked (about 20 minutes).
  • To serve, remove corn from fire with tongs. Peel back husk with hot pads and serve.

ROASTED FISH FILLETS WITH BROWN BUTTER CORN SAUCE



ROASTED FISH FILLETS WITH BROWN BUTTER CORN SAUCE image

Categories     Fish     Bake     Dinner

Yield 6 servings

Number Of Ingredients 9

6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
Brown buttered corn (see recipe)
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice or to taste
Chopped fresh soft herbs (basil, mint, parsley, cilantro)

Steps:

  • 1. Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down. 2. In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variey of fish and thickness of fillets. 3. Meanwhile, in a blender or food processor, puree half the brown buttered corn with broth or water, oil, lemon juice and remianing garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

ROASTED FISH FILLETS WITH BROWN BUTTER CORN SAUCE



ROASTED FISH FILLETS WITH BROWN BUTTER CORN SAUCE image

Categories     Fish

Yield 6 servings

Number Of Ingredients 12

6 fish fillets such as striped bass, flounder or red snapper, each about 6 to 8 ounces
Coarse sea salt and freshly ground black pepper
2 1/2 tablespoons butter, softened
3 garlic cloves, minced
1 teaspoon grated lemon zest, optional
1/2 cup vegetable broth or water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice, or to taste
Chopped fresh soft herbs (basil, mint, parsley, cilantro)
3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme

Steps:

  • 1. Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn. 2. Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes. 3. Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired. 4. Preheat oven to 500 degrees. Season fillets with salt and pepper and place in a baking pan, skin-side down. 5. In a small bowl, mash together the butter, about two-thirds of the garlic, and the lemon zest if using. Smear on top of fish fillets. Roast until cooked through to taste, 7 to 12 minutes depending upon variety of fish and thickness of fillets. 6. Meanwhile, in a blender or food processor, purée half the brown buttered corn with broth or water, oil, lemon juice and remaining garlic. Stir in remaining corn. Serve sauce over fish, garnished with herbs.

BROWN BUTTERED CORN



Brown Buttered Corn image

This side dish is easier than corn on the cob. Fresh corn kernels are cooked in butter browned so that it takes on a deep caramelized flavor. Try it with these roasted fish fillets.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3 ears corn, shucked
4 tablespoons butter
4 sprigs thyme, preferably lemon thyme
Coarse sea salt
Freshly ground black pepper
Chopped fresh soft herbs (basil, mint, parsley, cilantro), optional

Steps:

  • Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
  • Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
  • Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 8 grams, Sodium 219 milligrams, Sugar 5 grams, TransFat 0 grams

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