LEMON BUTTER SAUCE FOR FISH
Recipe VIDEO above (helpful for pre-post browned butter). A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.
Provided by Nagi
Time 15m
Number Of Ingredients 9
Steps:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty - about 3 minutes, remove from stove immediately and pour into small bowl. (Note 2)
- Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside - it will stay pourable for 20 - 30 minutes. See Note 3 for storing.
- Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
- Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
- Remove immediately onto serving plates. Drizzle each with about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side. Pictured in post with Kale and Quinoa Salad.
Nutrition Facts : ServingSize 157 g, Calories 393 kcal
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.
SAUTEED FISH WITH LEMON BUTTER AND CHERRY TOMATOES
We loved this buttery, flavorful sauce and it makes the fish so pretty, too. (I saw something like this on Irish Food Trails some time ago and have recreated it as closely as I could recall. The measurements are all estimated.)
Provided by ctrmom
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Sautee the fish in the olive oil over medium heat until cooked through, adding salt and pepper to taste. This will take 1-4 minutes per side. Remove to a plate.
- Make a sauce by adding a good dollop of butter and the juice of a lemon to the pan. Stir it around, loosening all the crispy bits in the bottom of the pan and allowing it to thicken a bit.
- Add a handful of cherry tomatoes, halved and cook just until they are warmed through and begin to break down, adding their juices to the sauce.
- Top the plated fish with the gorgeous orange, buttery, lemony sauce you just made and the tomatoes and eat it up.
Nutrition Facts : Calories 309.9, Fat 14.2, SaturatedFat 4.9, Cholesterol 114.3, Sodium 193.2, Carbohydrate 2.7, Fiber 0.8, Sugar 1.3, Protein 41.6
SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL
Cherry tomatoes take less than 10 minutes to prepare.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 5
Steps:
- Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg
SAUTEED CHERRY TOMATO SAUCE
Another Sara Moulton recipe that will be made with some of the MANY cherry tomatoes that have come out of my garden!!
Provided by SkinnyMinnie
Categories Sauces
Time 40m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Puree the garlic in a food processor fitted with the chopping blade.
- Add onion and pulse 3-4 times, until finely chopped.
- Heat oil in a large skillet over high heat until hot.
- Reduce heat to medium and add the onion and garlic.
- Cook, stirring occasionally, until they are softened, about 5 minute.
- Meanwhile, place 1 pint of the cherry tomatoes in the food processor bowl and pulse 3-4 times, until coarsely chopped.
- Transfer to a bowl and repeat with the remaining 2 pints of tomatoes.
- Add the chopped tomatoes to the onion and simmer, stirring frequently, until they form a sauce, about 15-20 minute.
- Add salt and pepper to taste and serve with your favorite pasta or gnocchi.
Nutrition Facts : Calories 177.3, Fat 14, SaturatedFat 1.9, Sodium 13.3, Carbohydrate 12.8, Fiber 3.2, Sugar 7.1, Protein 2.6
PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON
All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.
Provided by Melissa Clark
Categories dinner, easy, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
- In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
- Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
- Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
- Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.
Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram
EASY BAKED FISH WITH LEMON
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
- Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
- Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g
TILAPIA WITH ARUGULA, CAPERS, AND TOMATOES
Sauteed fish goes mildly Mediterranean, with bright vegetables and a buttery pan sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 15m
Number Of Ingredients 8
Steps:
- In a medium nonstick skillet, bring 1/4 cup water to a boil. Add tomatoes and red-pepper flakes; top with tilapia, and season with salt and pepper. Cover, and cook 3 minutes. Add arugula. Cover, and cook until tilapia flakes easily with a fork, about 2 minutes. With a slotted spoon, transfer tilapia and vegetables to a plate (reserve skillet).
- Make sauce: Off heat, add butter, lemon juice, and capers to skillet; swirl until butter has melted. Season sauce with salt and pepper. Serve tilapia over arugula and tomatoes; drizzle with sauce.
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