PAN FRIED FISH
Steps:
- Heat a heavy pan over medium high heat.
- Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
WHOLE GRILLED BLUEFISH
Steps:
- Preheat grill to medium.
- Dress fish with oil, and lemon and lime juices. Season with pepper and salt. Be sure to rub all ingredients throughout fish and inside cavity. Stuff inside of fish with lemon wedges.
- Place in fish basket. Cook 10 to 15 minutes per side or until skin is slightly charred. Remove carefully. Serve with lemon.
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
PANFRIED FISH FILLETS
Frying is one of the easiest and most popular ways to cook fish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Cut fish fillets into 6 serving pieces. Sprinkle both sides of fish with salt and pepper.
- Beat egg and water in shallow bowl until well mixed. Sprinkle flour on waxed paper or a plate. Dip both sides of fish pieces into egg, then coat completely with flour.
- Heat oil (1/8 inch) in 10-inch skillet over medium heat about 2 minutes. Fry fish in oil 6 to 10 minutes, turning once, until fish flakes easily with fork and is brown on both sides. Drain on paper towels.
Nutrition Facts : Calories 215, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg
FAST VIETNAMESE CARAMEL BLUEFISH
The first bluefish catch marks the beginning of summer in the Northeast, where the rich-tasting fish are plentiful, inexpensive and sustainable. Bluefish are best enjoyed very fresh, so make sure to get yours from a reliable source. Eaten within a day or two of catching, the flesh is sweet and flaky, with a deep ocean flavor. In this recipe, fillets are simmered in a brown sugar, ginger and soy sauce mixture that mimics the peppery flavors of a classic Vietnamese caramel fish, but without having to make caramel. The result is complex, tangy, slightly sweet and comes together in under 30 minutes. And if you can't get bluefish, other full-flavored fillets can be substituted. And if you can't find lemongrass, use strips of lemon or lime zest instead.
Provided by Melissa Clark
Categories dinner, lunch, quick, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Brush fish all over with oil. Remove outer layer of lemongrass stalk and cut stalk into 2-inch lengths. Using the butt of a kitchen knife, pound and bruise stalks all over.
- Place lemongrass pieces, sugar, fish sauce, soy sauce, ginger and black pepper in a large skillet. Bring to a simmer over medium-high heat, and reduce sauce for 1 to 2 minutes, until syrupy.
- Place fish, skin side-down, in pan. Simmer, basting fish frequently with pan sauce, for 2 minutes; carefully turn fish and continue cooking until fish is just cooked through, 2 to 3 minutes longer.
- Transfer fish to a serving plate and garnish with scallion, jalapeño and cilantro. Drizzle with additional sauce. Serve over rice, if desired.
PAN FRIED BLUEFISH
Categories Fish
Number Of Ingredients 6
Steps:
- Preheat cast iron pan on high heat and then add the oil, add garlic and ginger for a minute, then take it out of the pan, put garlic and ginger on top of the blue fish filets, sear bluefish filets about 4 minutes a side, add soy sauce and lemon occassionaly...
SEARED BLUEFISH WITH CHARRED CORN, WARM TOMATO SALAD
Steps:
- Cook the bluefish:
- Preheat oven to 350°F. Season the bluefish with 1/2 teaspoon each salt and pepper. In a large, oven-safe skillet over medium-high heat, warm 2 tablespoons canola oil until hot and shimmering. Place the bluefish fillets skin side down in oil and do not move once in skillet. Allow the skin to become crispy, this should take about 90 seconds. Without moving the fillets, place the pan in the preheated oven for 5 to 7 minutes, until cooked through. Remove the skillet from the oven and drop the butter into the pan. As the butter begins to melt, baste the bluefish fillets. Remove from fillets from pan and set aside.
- Make the charred corn:
- Preheat a grill or grill pan over high heat. Brush the corn with 1 tablespoon canola oil and season with 1/2 teaspoon each salt and pepper. Grill corn, giving a quarter turn about every 20 seconds, allowing the kernels to become slightly charred. Once charred, remove from heat. When cool enough to handle, slice the kernels off the cob.
- In a medium pan over medium-high heat, warm the remaining 1 tablespoon canola oil. Add the leek and garlic to the pan, cook until the leek begins to become transparent, about 45 seconds. Add the corn to the pan and heat through. Remove from heat and season with 1/4 teaspoon salt and 1/8 teaspoon pepper.
- For the warm tomato salad:
- In a medium pan over medium-low heat, warm the tomatoes in the olive oil just until they begin to release their juices. Remove from heat. Fold in the torn basil, season with sherry vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Just before serving fold in the sliced radishes.
- To serve:
- Place 3/4 cup of charred corn in the center of a plate. Top with seared bluefish and a generous squeeze of lemon juice over each fillet. Finish with a swoop of tomato salad around the plate.
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