White Fish Fillets In Sauce Made With White Vinegar Recipes

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WHITE FISH FILLETS IN SAUCE MADE WITH WHITE VINEGAR



White Fish Fillets in Sauce Made With White Vinegar image

This recipe has been made in my family since my grandmothers days- I am not sure of the origins but it could be some fusion recipe - maybe it was my grandmothers own creation but its a favorite with our family. Any firm fleshed white fish can be used. This goes well with rice or pasta or just with some good hearty home made bread

Provided by casamain

Categories     Whitefish

Time 30m

Yield 4 4, 4 serving(s)

Number Of Ingredients 13

4 firm white fish fillets (2 inches thick)
2 tablespoons all-purpose white flour
4 tablespoons white vinegar
1 1/2 tablespoons sugar or 1 1/2 tablespoons Splenda sugar substitute
1 tablespoon garlic paste
2 tablespoons whole cumin seeds
1 tablespoon cumin powder
2 green chilies, chopped fine
3 sprigs fresh cilantro, chopped fine
1 egg, beaten
salt
2 tablespoons corn oil
2 cups water

Steps:

  • WASH AND PAT DRY THE FILLETS.
  • In a medium deep skillet heat the oil on medium heat , add the garlic, the cumin seeds, green chillies and then add the flour and blend well , lower the heat and add the water and blend well so no lumps remain.
  • Mix the vinegar with 1 cup of water add it to the mixture. Keep the heat gentle , now add the sugar or splenda and salt. and the remaining water the cumin powder-taste it to see if it has a tangy sweet taste, add more salt if required if it's too sour add a bit more of the sugar or splenda, the sauce should be of a thick consistency. If satisfied with the taste, slip in the fish fillets gently and let it simmer.Do not cover the skillet.
  • Beat the egg in a bowl and keep ready.
  • Once the fish is done, (should take 10 to 15 minutes only), slowly drizzle the beaten egg and kill the heat. Do not stir just let the egg mixture swirl on the fish mixing it into the sauce-- shaking the skillet or dish will allow the egg to incorporate into the sauce.
  • If this dish is made and to be served later then DO NOT add the egg at this time , You can reheat the fish in the sauce and just before serving add the egg.
  • Garnish with the fresh chopped cilantro.

Nutrition Facts : Calories 185.6, Fat 5.8, SaturatedFat 1, Cholesterol 114.5, Sodium 97.1, Carbohydrate 12.7, Fiber 1, Sugar 6.2, Protein 20.2

FISH WITH HONEY AND VINEGAR



Fish with honey and vinegar image

Provided by Florence Fabricant

Categories     dinner, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 8

1/2 pound slender asparagus
3 1/2 tablespoons butter
1 1/2 tablespoons finely minced shallots
4 fillets of St. Pierre (John Dory), sea bass or gray sole; total weight about 1 pound
1/4 cup white-wine vinegar
1/2 tablespoon honey
1 tablespoon water or fish stock
1 teaspoon fresh lemon juice

Steps:

  • Snap off the ends of the asparagus where they break naturally, then steam them about 2 minutes. Set aside, covered or wrapped in foil to keep them warm.
  • In a skillet large enough to hold the fish in a single layer, heat 3 tablespoons of the butter over medium heat. Before the foam subsides, add shallots. Saute until shallots become translucent.
  • Dry fish fillets on a paper towel, add them to skillet and cook over high heat about 1 1/2 minutes on each side, until they are barely cooked through. Do not overcook. Remove fish to a platter and cover to keep warm.
  • Add vinegar and honey to skillet and simmer 3 to 4 minutes, until liquid has reduced somewhat. Whisk in remaining butter and add water or stock and lemon juice. Cook briefly until sauce is syrupy.
  • Transfer fish to each of four plates, spoon about a tablespoon of sauce over each fillet and garnish with a few asparagus spears.

Nutrition Facts : @context http, Calories 229, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 13 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 7 grams, Sodium 492 milligrams, Sugar 4 grams, TransFat 0 grams

CATFISH FILLETS IN WHITE WINE SAUCE



Catfish Fillets In White Wine Sauce image

Provided by Craig Claiborne

Categories     dinner, main course

Time 30m

Yield 6 servings

Number Of Ingredients 11

6 catfish fillets, about 2 pounds
5 tablespoons butter
1/2 cup dry white wine
1/2 pound mushrooms, thinly sliced, about 2 cups
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons flour
1/2 cup milk
Juice of 1/2 lemon
2 tablespoons grated Parmesan cheese
2 tablespoons finely chopped parsley

Steps:

  • Preheat the oven to 400 degrees.
  • Pat the catfish pieces dry. Rub a baking dish (a dish measuring about 2 by 13 by 8 inches is ideal) with one tablespoon of the butter. Arrange the fillets over the buttered dish in one layer.
  • Add the wine. Scatter the mushrooms over all and sprinkle with salt and pepper to taste. Place in the oven and bake 10 minutes.
  • Meanwhile, melt the remaining butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring with the whisk. When blended and smooth, remove from the heat.
  • Pour the liquid from the baked fish into the sauce, stirring. Bring to the boil and cook, stirring often, about five minutes. Stir in the lemon juice. Pour the sauce over the fish and bake 10 minutes longer. Sprinkle with Parmesan cheese and parsley. Serve hot.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 9 grams, Sodium 591 milligrams, Sugar 2 grams, TransFat 0 grams

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