PAN-FRIED ASPARAGUS
This garlic asparagus dish is a Northern Italian side dish. My family loves it! Even the kids!
Provided by Kim
Categories Side Dish Vegetables Asparagus
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.
Nutrition Facts : Calories 187.8 calories, Carbohydrate 5.2 g, Cholesterol 30.5 mg, Fat 18.4 g, Fiber 2.4 g, Protein 2.8 g, SaturatedFat 8.3 g, Sodium 524.6 mg, Sugar 2.1 g
COD AND ASPARAGUS BAKE
In this bright and lively one-pan dish, green and red veggies back up tender fish, and lemon pulls everything together. You can use grated Parmesan cheese instead of Romano. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Place cod and asparagus in a 15x10x1-in. baking pan brushed with oil. Add tomatoes, cut sides down. Brush fish with lemon juice; sprinkle with lemon zest. Sprinkle fish and vegetables with Romano cheese. Bake until fish just begins to flake easily with a fork, about 12 minutes., Remove pan from oven; preheat broiler. Broil cod mixture 3-4 in. from heat until vegetables are lightly browned, 2-3 minutes.
Nutrition Facts : Calories 141 calories, Fat 3g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 184mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
ASPARAGUS FISH BAKE
"I love fresh spring asparagus and cheese," writes Joan Fredericks from Bloomington, Minnesota, "so when I found this scrumptious recipe combining both ingredients with fish, it soon became one of my favorites."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus in a small saucepan and cover with water. Bring to a boil; cook for 1-2 minutes. Drain and place in a 1-qt. baking dish coated with cooking spray. Top with fish; set aside., In a small saucepan, saute onion in 1 tablespoon butter until tender. Stir in the flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Pour over fish. , Melt remaining butter; stir in crackers and parsley. Sprinkle over cheese sauce. Bake, uncovered, at 350° for 20-25 minutes or until crumbs are golden brown and fish flakes easily with a fork.
Nutrition Facts : Calories 325 calories, Fat 12g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 580mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 38g protein.
PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI
In this light, flavorful weeknight meal, mild hake fillets are pan-fried in butter with plenty of sweet scallions, and served with crisp green asparagus cooked in the same pan. Then, everything is drizzled with a thin, garlicky aioli, which acts as a pungent sauce. If you can get green garlic (often in season at the same time as asparagus), use it in the aioli. It gives a more rounded, gentle flavor, but regular garlic works nicely, too, packing more of a punch. If you can't get hake, this dish will work with cod, flounder, black fish and the like. Just be sure to adjust the cooking time, adding or subtracting a minute or two if the fillets are thicker or thinner.
Provided by Melissa Clark
Categories seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
- Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
- Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
- Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.
Nutrition Facts : @context http, Calories 671, UnsaturatedFat 39 grams, Carbohydrate 8 grams, Fat 56 grams, Fiber 4 grams, Protein 37 grams, SaturatedFat 14 grams, Sodium 545 milligrams, Sugar 3 grams, TransFat 0 grams
PAN-SEARED ASPARAGUS WITH CRISPY GARLIC
Before asparagus got moved to its own botanical family, Asparagaceae, in the early 2000s, it was part of the lily family along with onions, chives, shallots and garlic. It makes sense then, that asparagus and garlic make such a good duo. When cooked with care, both can be mild and sweet (or pungent and bitter when cooked carelessly). To highlight the best of both ingredients, gently fry garlic into chips for a crispy topping, then use the lightly infused oil to sauté the asparagus. Both thin and chubby spears work, as would nearly any other vegetable you like with garlic: broccoli, kale, snap peas, fennel and more.
Provided by Ali Slagle
Categories vegetables, side dish
Time 10m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place a paper towel-lined plate next to the stove. In a medium or large skillet, combine the garlic and olive oil over medium-low heat. Cook, shaking the skillet often, until the garlic is very light golden, 3 to 5 minutes. Remove the skillet from the heat, tilt it, then use a slotted spoon to transfer the garlic to the towel-lined plate, leaving the remaining oil in the skillet. Season the crispy garlic with salt.
- Return the skillet to medium-high heat. Add the asparagus, season with salt and pepper, and cook, shaking often, until bright green, crisp-tender and browned in spots, 4 to 5 minutes. Slide onto a platter, including any oil in the skillet. Top with the garlic chips and season again with salt and pepper.
CRISP-SKIN FISH WITH ASPARAGUS
Jill Dupleix's impressive yet easy salmon dish is perfect for a dinner party
Provided by Good Food team
Categories Dinner, Lunch
Time 40m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus, and discard. Cut the tomatoes in half, spoon out and discard the seeds. Finely slice the tomato flesh, then cut into small dice. Set both asparagus and tomatoes aside.
- Heat the 1 tbsp olive oil in a large frying pan. Season the fish with salt and pepper, and cook skin-side down over medium heat for about 3-4 minutes, gently pressing, until skin is crisped and golden. Turn and cook the other side for 3-4 minutes, depending on the thickness, until cooked.
- Meanwhile, cook the asparagus in simmering salted water for 3-4 minutes. Drain well. For the dressing, gently warm the 3 tbsp olive oil in a small saucepan with the tomatoes, olives, capers and parsley leaves. Toss the asparagus in a little of the dressing. Arrange the asparagus on each of four warmed dinner plates, top with the fish, and spoon the warm tomato dressing around the fish.
Nutrition Facts : Calories 297 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.57 milligram of sodium
FABULOUS FISH STEW
It's worth trying to get hold of saffron for this one - it's available from most delis and good supermarkets. It's not cheap, but bear in mind you won't need much at all to spice up a dish. Make sure you use a wide pan so all the fish is in contact with the tomatoey broth. If you haven't got one, try using a high-sided roasting tray instead, with another tray as a lid
Provided by Jamie Oliver
Categories main-dish
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- To make the saffron aioli, smash a clove of garlic, a tiny squeeze of lemon juice, and the saffron (if using) with a small pinch of salt in a pestle and mortar until it turns into a mush. Add a tablespoon of mayonnaise and pound again. Stir in the rest of the mayonnaise. Taste and season with a little more lemon juice, salt and pepper.
- Give the mussels and clams a good wash in plenty of clean cold water and scrub any dirty ones lightly with a scrubbing brush, pulling off any beardy bits. If there are any that aren't tightly closed, give them a sharp tap. If they don't close up, throw them away.
- Heat a large, wide saucepan or stewing pot and pour in a splash of olive oil. Slice up the rest of the garlic and fry it in the oil until lightly golden. Add the wine, tomatoes and the basil stalks and bring to the boil. Simmer gently for 10 to 15 minutes, until the liquid has reduced a little.
- Add all your fish and shellfish in a single layer and season with salt and pepper. Push the fish down into the liquid and put the lid on. Cook gently for about 10 minutes or until all the clams and mussels have opened and the fish fillets and langoustines or prawns are cooked through. (Discard any clams or mussels that don't open.)
- Toast the bread on a hot griddle pan and get out the serving bowls. Put a piece of toast in each bowl and ladle the soup over the top, making sure the fish is divided more or less evenly. Top each bowl with some fennel tops, basil leaves, a drizzle of extra-virgin olive oil and a big blob of saffron aioli.
FISH FILLETS IN PARCHMENT WITH ASPARAGUS AND ORANGE
Provided by Molly Stevens
Categories Fish Bake Low Carb Quick & Easy Low Cal Low Sodium Dinner Cod Halibut Asparagus Healthy Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Place parchment squares on work surface. Generously butter half of each parchment square; top buttered half of each with 1 fish fillet. Sprinkle fish with salt and pepper; top each fillet with 3 tarragon leaves, then 1 piece of butter. Arrange asparagus around each fish fillet; pour 1 tablespoon orange juice over each. Fold parchment over fish and asparagus, folding and crimping edges tightly to seal and enclose filling completely. Place on 2 rimmed baking sheets, spacing apart. do ahead Can be made 4 hours ahead. Chill.
- Bake fish packets 17 minutes. Slide packets onto plates and serve.
More about "pan cooked asparagus and mixed fish recipes"
SALMON AND ASPARAGUS SHEET PAN MEAL - A COUPLE COOKS
From acouplecooks.com
4.5/5 (2)Total Time 20 minsCategory Main DishCalories 232 per serving
- Trim the asparagus. Place it on the baking sheet and toss it with 2 tablespoon olive oil (this also oils the foil). Sprinkle with 1/2 teaspoon kosher salt and fresh ground black pepper.
- Pat the salmon dry and place it on the foil. Drizzle it with 1 teaspoon olive oil. Sprinkle the salmon with 1/2 teaspoon kosher salt and fresh ground black pepper. Place asparagus around the salmon. Slice the lemon into wheels and place them on top of the asparagus (but not the salmon). Squeeze juice from the two ends of the lemon onto the tray. Then add the chopped fresh herbs on top of everything.
ONE PAN SALMON AND ASPARAGUS WITH GARLIC HERB BUTTER
From natashaskitchen.com
5/5 (57)Total Time 25 minsCategory Main Course
- Preheat oven to 450˚F with oven rack in top third of oven. Line a large rimmed baking sheet with parchment paper and trim paper so edges to fit the pan, otherwise it can char in the oven, especially when broiling.
- In a small bowl, mash together all flavored butter ingredients, mashing and stirring until lemon juice is incorporated into butter then set aside. It takes a couple minutes but it will come together.
SHEET PAN ROASTED FISH WITH ASPARAGUS – FIRE & FLAVOR
From fireandflavor.com
MIXED FISH | FISH RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
SHEET PAN SUPPER: PANKO CRUSTED FISH FILET WITH …
From virginiawillis.com
SALMON AND ASPARAGUS SHEET PAN DINNER WITH LEMON …
From rachelcooks.com
GARLIC BUTTER COD WITH LEMON ASPARAGUS SKILLET – HEALTHY FISH …
From eatwell101.com
Servings 4Calories 188 per serving
4-INGREDIENT PAN-FRIED RANCH TILAPIA RECIPE: A TASTY 15-MINUTE …
From flipboard.com
ADAM LIAW VEGETABLE FRITTATA RECIPE, VEGETARIAN RECIPES, ADAM LIAW ...
From smh.com.au
EASY ASPARAGUS RECIPE (PAN) | HOW TO COOK ASPARAGUS, EASY …
From pinterest.com
MARRY ME CHICKEN RECIPE - COOKING CLASSY
From cookingclassy.com
SALMON AND ASPARAGUS SHEET-PAN DINNER RECIPE - PILLSBURY.COM
From pillsbury.com
ONE-SKILLET FISH WITH ASPARAGUS AND GREEN ONIONS - RACHAEL RAY …
From rachaelrayshow.com
MUSHROOM AND ASPARAGUS HASH RECIPE - THE WASHINGTON POST
From washingtonpost.com
ASPARAGUS & MIXED FISH GRILL VIDEO | JAMIE OLIVER
From jamieoliver.com
SHEET-PAN GARLIC BUTTER SALMON & ASPARAGUS - DELISH
From delish.com
PAN-COOKED ASPARAGUS AND MIXED FISH : RECIPES : COOKING …
From cookingchanneltv.cel30.sni.foodnetwork.com
PAN-COOKED ASPARAGUS AND MIXED FISH RECIPE | JAMIE OLIVER
From foodnetwork.cel29.sni.foodnetwork.com
You'll also love