Saucy Skillet Fish Recipes
FISH SKILLET
Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 12
Steps:
- Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.
- Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.
SAUCY SKILLET FISH
The main industry here on Kodiak Island is fishing, so I'm always on the lookout for new seafood recipes. This is my favorite way to fix halibut since it's quick and tasty. I often get recipe requests when I serve this to guests.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, salt, paprika and pepper. Add fish and toss to coat (if using fillets, cut into serving-size pieces first). , In a large cast-iron or other heavy skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet, cook over medium heat until fish just begins to flake easily with a fork, 3-5 minutes on each side. Remove fish to a serving plate and keep warm. , Add the sour cream, basil and onion to the skillet; heat through (do not boil). Serve with fish. Garnish with parsley.
Nutrition Facts : Calories 319 calories, Fat 18g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 531mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
SAUCY SKILLET FISH
Make and share this Saucy Skillet Fish recipe from Food.com.
Provided by mightyro_cooking4u
Categories Tilapia
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add fish and shake to coat (if using fillets, cut into serving-size pieces first).
- In a skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet, cook over medium heat for 3-5 minutes on each side or until the fish flakes easily with a fork. Remove fish to a serving plate and keep warm.
- Add the sour cream, basil and onion to the skillet; heat through (do not boil).
- Serve over fish. Garnish with parsley.
- NOTE: Haddock or salmon fillets or steaks can be used. I didn't have fresh parsley, so I used dried.
Nutrition Facts : Calories 427.1, Fat 25.9, SaturatedFat 14.5, Cholesterol 100.8, Sodium 670.5, Carbohydrate 12.6, Fiber 0.8, Sugar 1, Protein 34.8
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
SAUCY SKILLET STEAKS
These juicy ribeye steaks couldn't be easier. I prefer steak, but I've also used the seasonings on chicken breasts, fish, veal and hamburgers, so use whatever meat or fish you have. -Karen Haen, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Heat a large nonstick skillet over medium heat. In batches, brown steaks, 1-2 minutes on each side. Remove from pan; set aside., In same skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Add garlic; cook 1 minute longer. Stir in broth., Return steaks to pan; cook 4 minutes. Brush tops with mustard; turn and cook until steaks reach desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-6 minutes longer. Season with salt and pepper to taste; sprinkle with parsley.
Nutrition Facts : Calories 628 calories, Fat 48g fat (22g saturated fat), Cholesterol 165mg cholesterol, Sodium 479mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 42g protein.
FAST FISH SKILLET
Add color and flavor to your tilapia with Fast Fish Skillet. Fast Fish Skillet includes pesto, peppers and grape tomatoes for an unbeatable weeknight dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Brush fish with 2 Tbsp. dressing; cook in skillet on medium heat 3 to 4 min. on each side or until fish flakes easily with fork. Transfer to plate; cover to keep warm.
- Add remaining dressing, pesto, vegetables and tomatoes to skillet; cook 5 min. or until heated through, stirring frequently. Spoon over fish.
- Top with basil.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
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