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
FISH IN A RED SAUCE
Steps:
- In a large saucepan, combine the parsley, pimento, salt, pepper, tomato sauce, and fresh tomatoes. Bring to a boil. Add carrots, celery and garlic. Cook until carrots are cooked, but still firm.
- Stir in a little water and juice of 1 lemon. Place fish into pan without stirring. Baste fish with liquid. Add sugar.
- When the fish is cooked, remove from heat. Let cool and serve cold
Nutrition Facts : Calories 235.6 calories, Carbohydrate 20.2 g, Cholesterol 36.5 mg, Fat 10.2 g, Fiber 4.8 g, Protein 18.6 g, SaturatedFat 1.4 g, Sodium 595 mg, Sugar 11 g
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
- Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
FIVE-PEPPERCORN FISH FILLETS
Firm white-fleshed fish fillets, like halibut, striped bass or grouper, take well to this simple, peppery butter sauce. A mix of different peppercorns - black, green, rose, Sichuan and Timut (from Nepal) - crushed to release their flavor and aroma, creates a seasoning that is sweet and spicy, but not "hot." The Sichuan and Timut pepper are quite floral and have a somewhat tongue-numbing quality. Most spice merchants will offer many kinds; feel free to use just one or two, or to refine the mixture to your own taste.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the peppercorns in a small dry skillet over medium heat. Warm them, shaking the pan, until fragrant, a minute or two. Cool, then transfer to a mortar or electric spice mill. Pound with a pestle or pulse in the spice mill, shaking, to obtain a coarse powder. Reserve 1 tablespoon peppercorn mixture and store remainder.
- Melt butter in a small saucepan over medium-high heat. Add 1 tablespoon peppercorn mixture and swirl pan until foamy and beginning to brown. Add sage leaves and a good pinch of salt. Set aside, off the heat.
- Season fish fillets on both sides with salt and dust very lightly with flour. Put a wide cast-iron skillet over high heat and coat bottom with olive oil.
- When oil is hot, lay the fillets in the pan and let them brown gently, turning down heat as necessary. After 2 minutes, flip fish and cook until no longer translucent when probed, about 2 minutes more. Transfer fish to a warm platter or individual plates.
- Return butter sauce to stove over medium-high heat. Bring to a simmer and add citrus zest and juice. Stir well, then spoon sauce over fish and serve immediately.
Nutrition Facts : @context http, Calories 344, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 9 grams, Sodium 469 milligrams, Sugar 0 grams, TransFat 0 grams
POACHED FISH IN RED PEPPER SAUCE
Any white fish fillets will do for this simple recipe. Good served with basmati and wild rice and green beans.
Provided by English_Rose
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min.
- Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.
Nutrition Facts : Calories 169.9, Fat 5.2, SaturatedFat 0.8, Cholesterol 76.6, Sodium 89, Carbohydrate 8.5, Fiber 2.2, Sugar 5, Protein 22.4
More about "fish fillets in red pepper sauce recipes"
PAN FRIED FISH WITH RED PEPPER SAUCE - LANA'S COOKING
From lanascooking.com
5/5 (1)Total Time 30 minsCategory Main DishesCalories 1103 per serving
- Place the pine nuts, roasted red peppers, tomato, bread, garlic, leaves from 1 sprig of rosemary, parsley, and balsamic vinegar in the bowl of a food processor. Turn the processor on and stream in 1/4 to 1/3 cup of extra virgin olive oil forming a thick sauce. Set the sauce aside until needed.
- Place the remaining 2 tablespoons of olive oil along with the remaining sprig of rosemary in a shallow, non-stick skillet over medium to medium-high heat. Let the rosemary heat with the oil while preparing the fish.
- Season the fish on both sides with either seasoning salt or seafood seasoning. Dredge the fish in flour shaking each piece to remove the excess. Cook in the rosemary-infused olive oil for 7 to 8 minutes until fish is crispy and golden brown on both sides. Do not crowd the pan and cook in two batches if necessary. Remove the fish to a paper towel lined plate to drain.
COD IN CREAMY RED ROASTED PEPPER SAUCE - LITTLE BROKEN
From littlebroken.com
5/5 (42)Total Time 1 hrCategory MainCalories 272 per serving
- In a large skillet over medium heat, cook peppers, garlic, and basil in olive oil for 5-7 minutes, stirring occasionally, until flavors come together.
GRILLED HALIBUT WITH ROASTED RED PEPPER SAUCE - FOOD
From foodandwine.com
5/5 (1)Category DinnerServings 4Total Time 35 mins
BEST ROMESCO SAUCE RECIPE (5 MINUTES!) L THE …
From themediterraneandish.com
PATAGONIAN FISH WITH LEEK AND RED BELL PEPPER SAUCE
From compassandfork.com
20+ SAUCES FOR FISH - ALLRECIPES
From allrecipes.com
ROASTED RED PEPPER SALMON - LITTLE BROKEN
From littlebroken.com
SPANISH-STYLE SNAPPER WITH ROASTED RED PEPPER SAUCE …
From myrecipes.com
SEARED RED FISH WITH BLUEBERRY BBQ SAUCE RECIPE | ROBERT IRVINE
From foodnetwork.cel29.sni.foodnetwork.com
SNAPPER RECIPE; FISH RECIPE; WHITE FISH RECIPE - THE AGE
From theage.com.au
MEDITERRANEAN FISH IN TOMATO SAUCE - HEALTHY FISH RECIPE - TORI …
From toriavey.com
RECIPE IN FIVE MINUTES: FISH FILLET REMOVED WITH OVEN-ROASTED ...
From newsrnd.com
HAPPY WIVES (2011) ON INSTAGRAM: "RECIPE CREDIT : OBTAINED FROM …
From instagram.com
MAMAN'S MOROCCAN FISH - PAPRIKA FISH RECIPE - TORI AVEY
From toriavey.com
CHEF KEVIN BELTON'S TROUT AMANDINE, FISH WITH CRAWFISH SAUCE
From nola.com
RECIPE: CRISPY PAPRIKA-PARMESAN FISH FILLETS WITH SAUTéED CHARD
From thekitchn.com
PAN-SEARED SALMON IN A CREAMY RED PEPPER PARMESAN SAUCE
From 40aprons.com
GRILLED SNAPPER WITH RED PEPPER SAUCE - EATINGWELL
From eatingwell.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #seafood #vegetables #diabetic #dinner-party #low-fat #fish #stove-top #dietary #spicy #low-saturated-fat #low-calorie #low-carb #low-in-something #onions #peppers #taste-mood #equipment #presentation #served-hot
You'll also love