Sautéed Fish Fillets With Olive Salsa Recipes
EASY SAUTEED FISH FILLETS
Here's an easy method for quickly cooking fish fillets. We love the simplicity of just using salt and pepper to season the flour for dredging, but feel free to get creative and experiment with other seasonings. If you like a little heat, add a pinch of cayenne; for a smoky flavor, add a touch of smoked paprika; try white pepper, a common ingredient in Chinese cooking, instead of black pepper if you're pairing the fish with the Black Bean-Scallion Sauce.
Provided by EatingWell Test Kitchen
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Combine flour, salt and pepper in a shallow dish. Thoroughly dredge fillets; discard any leftover flour.
- Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.
Nutrition Facts : Calories 162.5 calories, Carbohydrate 8 g, Cholesterol 43 mg, Fat 8.3 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 1.5 g, Sodium 367.6 mg
SAUTéED FISH FILLETS WITH OLIVE SALSA
Number Of Ingredients 10
Steps:
- 1. In a bowl, mix the olives, tomato, egg, onion, vinegar, cilantro, and 2 tablespoons of the oil. Cover and refrigerate about 1 hour or up to 6 hours. 2. In a large nonstick skillet, heat the remaining tablespoon of oil over medium heat and cook the fish, 3 to 4 minutes per side or until it is lightly browned on the outside, opaque inside, and just barely flakes when tested with a fork. Season with salt and pepper. Serve the fish with the salsa spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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.
OVEN-BAKED SALSA FISH FILLETS
Make and share this Oven-Baked Salsa Fish Fillets recipe from Food.com.
Provided by Dreamer in Ontario
Categories Canadian
Time 12m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F.
- Place thawed fish fillets in a 9 inch pie plate.
- Spread with salsa and top with Parmesan.
- Bake, uncovered, until bubbling (about 8 to 12 min).
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PAN SAUTEED FISH WITH A CELERY OLIVE SALSA RECIPE
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- Salsa ... Add the celery, olives, capers, garlic, mint, olive oil, salt and pepper to a bowl; and, mix to combine. Re-season with more pepper if necessary. And, remember - capers and olives are both salty; so, it isn't necessary to add much salt, if any, go easy. Cover with plastic wrap, and let it set on the counter as you prepare the fish.
- Fish ... First, let the fish come to room temperature on the counter - you never want to cook with cold seafood. Season the fish on both sides with salt and pepper.
- Saute ... Add just enough olive oil (2 tablespoons should be more than enough), to cover the bottom of a saute pan; and, bring to medium high to high heat. Make sure not to add too much oil. The size and type of pan can really determine how much oil is needed. For instance; a cast iron or non-stick pan requires very little oil; but, a stainless pan will need a bit more.
- Add the fish, and saute on the first side until you get a nice crust or char - do not flip or move until the fish is ready. If you try to flip it, and the fish doesn't stick - you know it is ready to be flipped. Then, cook the second side, until you also get a nice char; but, it will not take as long.
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