Fish Fillets Steamed In Lettuce Leaves With Lemon Dill Sauce Recipes

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.

Steps:

• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

Steps:

• Put at least 1 inch of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. (A good-size halibut steak may take 10 or even 12 minutes.)
• Remove the fish to a warm platter and drizzle with olive oil and lemon juice. Cut into serving portions, sprinkle with coarse salt and serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
• Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.