CRISPY-SKINNED SEA BASS WITH HERB SAUCE
Steps:
- 1. place the anchovy fillets, garlic, herbs, capers and lemon juice in a food processor. Process while drizzling the oil in. Season with salt and pepper
- 2. Season the fish with salt. Place a cast iron pan on stove and get it hot. Drizzle in some oil. Place the fish skin side down and set a heavy pan on top of the fish so the skin is flat against the pan. Cook until the skin is crispy about 6 minutes. Check to make sure it doesn't burn. Flip the fish and cook until flaky.
- 3. Serve over sauce skin side up
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
CRISPY-SKINNED FISH
Provided by Donald Link, Chef Pêche, New Orleans
Categories Kid-Friendly Dinner Bass Healthy Bon Appétit Sugar Conscious Low Sugar Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 2 Servings
Number Of Ingredients 3
Steps:
- Dry Out
- Starting with parched skin is the key to a pro result- try to cook wet fish and it's going to steam, stick, rip, and generally be a huge, frustrating bummer. One hour before cooking, put your fillets on a plate, skin side up (no seasoning, please!), and leave them uncovered in the fridge to dry out.
- Start Smoking
- Get a large stainlesssteel skillet ripping hot over high heat (2 minutes should do it), then pour in 1 tablespoon oil and add a big pinch of salt. Once the oil is smoking, take the skillet off the heat and use a handful of paper towels to wipe oil and salt around and out of the pan (be extra careful-you might want to use tongs to hold the towels).
- Give 'Em Some Skin
- Put your now-seasoned skillet back over high heat and take those beautiful air-dried fillets out of the fridge. Add another 1 tablespoon oil to the pan and hit both sides of each fillet with a decent amount of salt. Once the oil is shimmering, carefully lay a fillet skin side down in the pan (be sure to lay them going away from you to guard against spatters).
- Be Firm
- Use a fish spatula (call it a "fish spat" if you want to sound like a pro) to apply firm, even pressure to the fillet until it relaxes and lies flat. Repeat with remaining fillet, then keep at it! Periodically press down each fillet and cook until flesh is nearly opaque and cooked through, with just a small raw area on top.
- Flip and Rest
- Slide your fish spatula under each fillet and-using your other hand as a guide-turn it away from you (watch that oil). Remove the pan from heat. At this point you're just letting the raw side kiss the skillet to finish cooking, about 1 minute.
More about "crispy skinned fish with herb sauce recipes"
SALMON WITH HERB & GARLIC CREAM SAUCE | RECIPETIN EATS
From recipetineats.com
5/5 (31)Category Mains, StartersCuisine WesternCalories 538 per serving
HOW TO COOK FISH WITH CRISPY SKIN, EVERY TIME | BON APPéTIT
From bonappetit.com
Estimated Reading Time 3 mins
PAN FRIED SEA BASS WITH LEMON GARLIC HERB SAUCE
From bowlofdelicious.com
CRISPY SKIN SNAPPER WITH CAPER SALSA RECIPE
From spoonabilities.com
CRISPY SKIN SALMON | RECIPETIN EATS
From recipetineats.com
CRISPY SKINNED SALMON WITH A CREAMY HERB SAUCE
From sbaskitchen.com
CRISPY SKIN FISH | RECIPETIN EATS
From recipetineats.com
4.9/5 (8)Category Fish, MainCuisine WesternCalories 266 per serving
CRISPY FISH WITH BROWN BUTTER SAUCE RECIPE | BON APPéTIT
From bonappetit.com
50 SIMPLE FISH RECIPES FOR CRAZY-BUSY WEEKNIGHTS | BON APPéTIT
From bonappetit.com
CRISPY COD WITH CHARRED SNOW PEAS & CREAMY HERB SAUCE
From eatingwell.com
CRISPY-SKINNED FISH WITH HERB SAUCE — MEDITERRANEAN CULINARY …
From mediterraneanculinaryconcepts.com
CRISPY-SKINNED FISH | RECIPE | FISH RECIPES, RECIPES, HERB SAUCE
From pinterest.ca
CRISPY-SKINNED FISH WITH HERB SAUCE – LATINO BELLA
FISH WITH SKIN THAT GOES CRISPY | RECIPETIN EATS
From recipetineats.com
CRISPY-SKINNED FISH WITH HERB SAUCE – O-LIVE & CO.
From us.o-liveandco.com
RECIPE: KETO CRISPY FISH, HERB SAUCE & ZUCCHINI | KETO-MOJO
From keto-mojo.com
HERB-BAKED FISH WITH CRISPY CRUMB RECIPE - COOK.ME RECIPES
From cook.me
CRISPY-SKINNED SALMON WITH HERB SAUCE - FRESH-PRESSED OLIVE OIL
From freshpressedoliveoil.com
15 BEST FISH FRY RECIPES - EASY FISH FRY MENU IDEAS - THE PIONEER …
From thepioneerwoman.com
CRISPY SKINNED RED SNAPPER AND HERB SAUCE - INSPIRED CUISINE
From inspiredcuisine.ca
You'll also love