PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
CRISPY GOLDEN SAUTEED FISH
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
- Cook's Note: Do not use a nonstick pan.
- The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.
CITRUS COD
We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. - Jacquelyn Dixon, LaPorte, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.
Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 108mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges
SAUTéED FISH FILLETS WITH ORANGE BUTTER SAUCE
Number Of Ingredients 9
Steps:
- 1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup. Reserve off heat. 2. Heat the oil in a large nonstick skillet and cook the fish 3 to 4 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Season with salt and pepper. Remove the fish to a serving platter. 3. Add the tequila to the skillet and bring to a boil, scraping up any browned bits. Add the reserved orange juice reduction to the same skillet and bring to a boil. Immediately reduce the heat to low and add the butter, 1 piece at a time, whisking just until melted. Remove from the heat and stir in the cilantro. Spoon the sauce over the fish. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BROILED FISH FILLETS WITH ORANGE BUTTER SAUCE
This fish is a very classy dish--and it is incredibly easy. You can have it on the table in 10 minutes!
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- In saucepan, reduce orange juice to 1/2.
- Add butter, 2 T olive oil, salt and pepper.
- Blend well, add tomatoes.
- Brush fish on both sides with remaining olive oil.
- Salt and pepper.
- Arrange fish in broiler pan.
- Broil, 3 inches from heat for 3-4 minutes, until just cooked through.
- Put on plates, pour sauce over.
Nutrition Facts : Calories 208.8, Fat 14.3, SaturatedFat 3.5, Cholesterol 69.3, Sodium 88.2, Carbohydrate 2.5, Fiber 0.3, Sugar 1.9, Protein 17.2
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
SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE
Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.
Provided by 2Bleu
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
SOLE WITH ORANGE BROWN BUTTER
Categories Fish Sauté Kid-Friendly Quick & Easy Orange Shallot Cookie Small Plates
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- 1. Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
- 2. Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
- 3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.
BAKED FISH WITH ORANGE SAUCE
The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.
Provided by MizzNezz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F degrees.
- Place fish in baking pan.
- Mix orange juice and butter.
- Pour half this mixture over the fish.
- Sprinkle the rind over.
- Bake for 10 minutes.
- Pour remaining orange mixture over.
- Bake another 10 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42
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