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
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.
PAN-FRIED FLOUNDER
Make your next fish dinner Food Network's Pan-Fried Flounder recipe, and serve it with a bright lemon caper sauce.
Provided by Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
- Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once.
PAN FRIED HADDOCK WITH LEMON HERB SAUCE
Make and share this Pan Fried Haddock With Lemon Herb Sauce recipe from Food.com.
Provided by Jane Gib
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend the herbs, lemon zest, juice, garlic and cumin with 1 tsp olive oil, seasoning and water.
- Heat 1 tsp olive oil in a shallow non-stick frying pan, season the haddock and place in the pan, skin side down.
- Cook for 4 minutes over a high heat, until golden. Turn and cook same as other side.
- Remove the pan from the heat and leave the fish in pan for 5 min, until flesh is cooked through.
- Place the fish on a bed of watercress and pour the lemon sauce over.
- You can serve with couscous or rice.
Nutrition Facts : Calories 136.4, Fat 3.1, SaturatedFat 0.5, Cholesterol 77.1, Sodium 320.4, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 24.2
More about "pan fried largemouth bass with lemon garlic herb butter sauce recipes"
PAN-FRIED SEABASS WITH GARLIC LEMON BUTTER SAUCE
From greedygourmet.com
Reviews 3Category MainCuisine FrenchTotal Time 15 mins
- Melt the butter in a large frying pan. Fry sea bass, turning once halfway through cooking time. Cook until opaque and moist on the inside, 4 to 8 minutes.
- In a small saucepan, gently melt the butter. When it starts sizzling add the garlic and let it sizzle for a minute or two, allowing the garlic to infuse the butter. Lower the heat to the minimum setting, add the lemon juice, stir and let it heat through. Season to taste. Drizzle over the fish fillets when it is served.
PAN FRIED SEA BASS WITH LEMON GARLIC HERB SAUCE
From bowlofdelicious.com
5/5 (518)Total Time 20 minsCategory SeafoodCalories 318 per serving
- In a shallow dish, mix together the flour (1/4 cup), salt (1 teaspoon), and black pepper (1/2 teaspoon).
- Dredge each piece of fish in the flour mixture, coating the entire surface, and shake off any excess.
- In a large skillet, preferably stainless steel or nonstick, melt 1 tablespoon of the butter over medium high heat and add the olive oil (1 tablespoon).
PAN FRIED LEMON BUTTER FISH - MIDWEST FOODIE
From midwestfoodieblog.com
BASS WITH LEMON HERB BUTTER RECIPE - THE SPRUCE EATS
From thespruceeats.com
KILLER LEMON BUTTER SAUCE FOR FISH | RECIPETIN EATS
From recipetineats.com
PAN FRIED LARGEMOUTH BASS WITH GARLIC HERB SAUCE
From eatmidwestfish.org
PAN-FRIED BASS WITH LEMON GARLIC HERB SAUCE | LEITE'S …
From leitesculinaria.com
4.7/5 (3)Total Time 35 minsCategory MainsCalories 336 per serving
TROUT WITH GARLIC LEMON BUTTER HERB SAUCE - JULIA'S ALBUM
From juliasalbum.com
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
From recipenet.org
HERB SAUCE RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
30+ PAN-FRIED FISH RECIPES
From allrecipes.com
BEST PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER …
From alicerecipes.com
BEST LEMON GARLIC BUTTER SAUCE RECIPES
From alicerecipes.com
CRISPY PAN FRIED FISH | RECIPETIN EATS
From recipetineats.com
BASS RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEST PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER …
From alicerecipes.com
PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
From zlate.gpt.net-freaks.com
PAN-FRIED SEA BASS IN LEMON SAUCE RECIPE - BBC FOOD
From bbc.co.uk
You'll also love