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
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
SAUTEED TILEFISH WITH HARICOTS VERTS AND TOMATO VINAIGRETTE AND TURNED POTATOES
Steps:
- Whisk all ingredients together in a small bowl and season with salt and pepper to taste.;
- Cut haricots verts into 1/4-inch pieces. Place the vinaigrette in a medium saute pan and heat over low heat. Add the haricots verts, tomatoes and shallots and cook until just heated through. Season with salt and pepper and fold in the chives.;
- Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste. Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
- Heat the oil in a large saute pan until smoking. Dredge the fish on both sides in the flour mixture and tap off any excess. Saute fish on both sides until lightly golden brown, about 2 minutes per side. Place in oven and bake for 3 to 4 minutes until just cooked through. Assembly: Drizzle some of the remaining vinaigrette over the plate. Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish. Garnish with fresh parsley.
- Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
- Heat butter and oil over medium-high heat. Add the potatoes, season with salt and pepper and cook until golden brown and cooked through. Remove from heat and stir in parsley.
PAN-ROASTED TILEFISH WITH PROSCIUTTO, LEMON, WHITE WINE AND CAPERS
Steps:
- Preheat the oven to 375 degrees F.
- Spread the flour on a deep plate or in a shallow bowl and season generously with salt and pepper. Dredge the tilefish fillets in the flour.
- Heat a large skillet over medium-high heat. Add 1 tablespoon each of the butter and olive oil. Add the fillets and sear until browned on one side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, until browned. Flip the fillets and place the skillet in the oven. Roast until the fish is just cooked through, about 10 minutes. Set the fillets on serving plates and drain the prosciutto on a paper towel-lined plate.
- Return the skillet to the stovetop and heat the remaining 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add the white wine, parsley, capers and lemon juice. Bring to a boil and cook until reduced and thickened. Season with salt and pepper.
- Pour the sauce over the fish, top with the prosciutto, and garnish with parsley sprigs. Serve immediately.
BAKED TILEFISH RECIPE
Provided by á-174942
Number Of Ingredients 6
Steps:
- Rinse fillets and pat dry. Place fish in a buttered baking pan. Season with pepper and spread 2 tablespoons of the softened butter or margarine over the fish. Set aside, and preheat the oven to 425 degrees. In a skillet, melt 3 tablespoons of butter and add the scallions. Cook for one minute. Add the remaining butter to the pan and add the mushrooms. Continue cooking and shaking the pan until the butter is absorbed. Add the dill and stir. Spoon sauce over the fish fillets and bake for about 8 to 10 minutes or until fish turns opaque and flakes with a fork. Baste fish several times during cooking with the accumulated pan juices. This recipe yields 2 to 4 servings.
ROASTED TILEFISH OVER POTATOES
Roasting fillets is an easymethod with delicious results -- plus, preparation and cleanupare minimal. This dish is agood starting point if you'reintimidated by cooking fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter a 9-by-13-inch glass or ceramic baking dish. Sprinkle bottom of dish with salt and pepper; set aside. Finely chop 12 olives, and thinly slice remaining 4; reserve separately.
- Slice potatoes very thinly (about 1/16 inch thick) with a mandoline or sharp knife. Arrange one-third of potatoes in buttered dish, overlapping slightly. Brush with melted butter; season with salt and pepper. Scatter one-third of garlic and half of the chopped olives on top. Repeat process to make another layer. Top with remaining potatoes; brush with melted butter, and season with salt and pepper. Set aside remaining garlic and butter.
- Tightly cover with foil. Roast until potatoes just begin to color, 16 to 18 minutes. Remove foil; roast until edges are pale golden, about 10 minutes more. Meanwhile, skin fillets if necessary; halve crosswise. Stir together reserved garlic and melted butter in a large dish. Dip fillets in mixture; season with salt and pepper.
- As soon as potatoes come out of oven, place fillets on top. Roast until fillets are cooked through, about 10 minutes. Scatter olive slices and parsley on top.
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