Fish With Sage And Garlic Sauce Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
• Reserve several whole cloves, and let the rest simmer for 10 minutes more.
• Then push through a fine strainer, so you have about 1/4 cup of puree.
• Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
• Then place in oven to bake til firm.
• Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
• Pour the sauce over the fish a few minutes before it is done.
• Serve with a couple of spoonfuls of sauce over the fish.

Steps:

• Season fish on both sides with plenty of salt and pepper.
• Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
• Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
• Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
• Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.

Steps:

• use about 1/2 tablespoon of olive oil to coat a large shallow baking dish.
• Spread the pieces of fish in a single layer in the dish, spacing them about 1/2 inch apart.
• Top the fish pieces with the slivers of garlic and the fresh sage (again make sure you only use fresh sage).
• Drizzle lightly with olive oil.
• Sprinkle with lemon juice, and season with salt and pepper. lightly cover the dish with plastic wrap and refrigerate for 1 to 2 hours.
• Preheat the oven to 450*F.
• Slip the gratin dish into the oven and bake 7-10 minutes or until the bluefish is firm when pressed. Baste the fish with the pan juices after about 3 minutes.
• Do not overcook, fish that flakes easily when it's done is over cooked.Serve the fish directly from the baking dish.
• Spoon the pan juices over the fish and pass lemon wedges around as the final seasoning.

Steps:

• In a large, wide pot or Dutch oven, place the radishes, soy sauce, sesame oil, garlic, ginger, sugar and gochugaru. Add 1 1/2 cups cold tap water and bring to a boil over high, stirring once or twice, then lower the heat to maintain a gentle boil. Cover the pot and cook until the radishes start to get tender but are still slightly firm in the center, 5 to 7 minutes.
• Gently nestle the fish pieces into the pot, using a spoon to baste the tops with some of the braising liquid. Bring the mixture back to a boil, then reduce the heat to maintain a simmer and cook, uncovered, until the radishes are meltingly tender and the fish is just cooked through or opaque in the center, 9 to 12 minutes.
• Evenly top the fish with the scallions, red onion and jalapeño. Turn off the heat, cover and let the vegetables steam until slightly less raw but still fresh and crunchy, 1 to 2 minutes. Serve the pot in the center of the table, family-style, with a ladle and bowls of fresh white rice.

Steps:

• Preheat oven to 375°. Mix first 4 ingredients; rub onto flesh side of salmon. Cut into 6 portions., In a large cast-iron skillet, heat oil over medium heat. Add salmon, skin side down; cook 5 minutes. Transfer skillet to oven; bake just until fish flakes easily with a fork, about 10 minutes.