PAN FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCE
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of 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. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just 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.
PAN ROASTED WHITE BASS (SAND BASS) WITH WINE BUTTER SAUCE
When my husband came home from a deep sea fishing adventure, I was hard pressed to find a recipe that was not battered and fried. This one was delicious, from www.stephencooks.com. I made a few adjustments, based on access; had 4 small filets so adjusted cooking time and used dried oregano instead of fresh; and cut the sauce recipe in half.
Provided by chefboyar-Dee
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash fish and pat dry.
- Spread flour on a plate.
- Salt the fish and then dredge in flour, coating entirely. Allow to rest for 20 minutes.
- Heat olive oil over high heat in a sauté pan large enough to hold both fish without crowding.
- When the oil is very hot but not yet smoking, add garlic and toss the garlic around for a minute.
- Place fish in the pan and brown 1-1/2 minutes on each side.
- Lower heat to medium, cover and roast for about 10 minutes, turning the fish once.
- Remove to a warmed side plate.
- (Note that the 10 minute cooking time is for fish about 1" thick at its thickest part. For thinner or thicker fish adjust the time accordingly.)
- Add wine, raise heat to high and quickly reduce to a syrupy consistency, scraping all around the pan to loosen browned bits clinging to the pot.
- Add the butter and swirl to melt and blend.
- Correct seasoning and pour sauce over fish.
- Garnish with additional oregano and lemon slices.
Nutrition Facts : Calories 516.5, Fat 20, SaturatedFat 5.6, Cholesterol 15.3, Sodium 1866.5, Carbohydrate 56.1, Fiber 2.4, Sugar 1.9, Protein 7.4
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
ROASTED STRIPED BASS
Steps:
- Preheat the oven to 350 degrees F.
- Heat the oil in a medium saute pan and saute the onion and pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and Pernod, if using, and simmer over medium heat for 5 minutes.
- Meanwhile, lay the fish in a 10-by-14-inch baking dish and sprinkle with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with parsley and serve.
BAKED SEA BASS IN WHITE WINE SAUCE
This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 1 fish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375*. Butter an oven dish. Dry the fish and season it well inside and out with salt and pepper. Place it in the buttered dish and spread with onion, parsley, garlic and mushrooms. Dot well with the remaining butter except for the 1 Tblsp. and pour the wine over all.
- Bake 40-45 minutes, basting frequently. Remove the fish to a heated platter. Add the 1 Tblsp. of cold butter to the sauce in the baking dish. Do not heat. Pour sauce over fish without straining.
- Decorate, if desired, with lemon and additional chopped parsley.
Nutrition Facts : Calories 229.3, Fat 17.3, SaturatedFat 10.9, Cholesterol 45.8, Sodium 128.8, Carbohydrate 4.6, Fiber 0.4, Sugar 1.8, Protein 0.8
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