Fish Fillets In Garlic Butter Recipes

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
• When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
• Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
• When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
• Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

Steps:

• In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.

Steps:

• In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
• Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.