PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC
Provided by Robert Irvine : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE
My Peruvian MIL makes this dish, and it remains a favorite for the whole family (even the picky ones)! It's a delicate sauce that complements a variety of fish types. This dish in Peru is served with white rice, and I love this sauce with asparagus!
Provided by Katie
Categories Peruvian Recipes
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
- Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
- Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
- Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
- Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
- Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.
Nutrition Facts : Calories 498.2 calories, Carbohydrate 36.5 g, Cholesterol 108.6 mg, Fat 22.2 g, Fiber 2.9 g, Protein 37.9 g, SaturatedFat 11.6 g, Sodium 470.4 mg, Sugar 6.3 g
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