Sauted Fish Fillets With Sliced Garlic And Butter Sauce Recipes

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SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.

Provided by 2Bleu

Categories     Bass

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Sauted Fish Fillets With Sliced Garlic and Butter Sauce image

Steps:

  • Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
  • When the pan is hot add 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. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
  • When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic 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. Garnish with lemon slices.

4 fish fillets, skin removed (flounder, tilapia, cod, or bass)
salt
pepper
1/2 cup flour
2 tablespoons olive oil
2 tablespoons white wine
6 tablespoons butter
4 -6 garlic cloves, sliced thin
2 tablespoons italian seasoning (or use fresh herbs)
1/2 lemon, juice of (slice the other half of the lemon for garnish)

FISH FILLETS IN GARLIC BUTTER

This dish features seafood that's a mealtime mainstay in our home area. If fresh salmon isn't available where you live, other fish varieties will work just as well.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 5



Fish Fillets in Garlic Butter image

Steps:

  • In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.

Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 84mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

2 tablespoons butter
2 small garlic cloves, minced
4 fish fillets (about 6 ounces each) (salmon or whitefish or cod)
1/4 cup thinly sliced green onions
Lemon wedges

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.

Provided by 2Bleu

Categories     < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 22



Pan Fried Fish With a Rich Lemon Butter Sauce image

Steps:

  • LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
  • Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
  • Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
  • FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
  • In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
  • SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3

1 cup dry white wine
1/2 cup lemon juice
2 tablespoons minced garlic
1 tablespoon shallot, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 dash Worcestershire sauce
1 dash hot pepper sauce
1/2 cup heavy cream
1 cup butter, room temperature (2 sticks)
1/2 tablespoon paprika
1/2 tablespoon salt
1/2 tablespoon garlic powder
1/4 tablespoon black pepper
1/4 tablespoon onion powder
1/4 tablespoon cayenne pepper
1/4 tablespoon dried oregano
1/4 tablespoon dried thyme
2 lbs flounder fillets (or cod)
1/2 cup flour (or 1/2 cup panko mixed with 2 tablespoons finely chopped almonds)
2 tablespoons olive oil
fresh parsley, for garnish

SAUTEED CATFISH FILLETS WITH PECAN BUTTER SAUCE

Categories     Fish     Sauté     Mardi Gras     Pecan     Gourmet

Yield Serves 6

Number Of Ingredients 11



Sauteed Catfish Fillets with Pecan Butter Sauce image

Steps:

  • Have ready in separate shallow dishes the flour, and the egg beaten with the water. Dredge each catfish fillet in the flour, shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the flour again, shaking off the excess. Transfer the fish as it is coated to a wax paper-lined baking sheet. In a large skillet heat 2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the fish in batches, adding the remaining oil as necessary, for 2 to 3 minutes on each side, or until it just flakes. Transfer the fish to paper towels to drain and keep it warm, covered.
  • In a skillet cook the onion and the garlic in the butter over moderately low heat, stirring, until they are softened, add the pecans, and cook the mixture over moderately high heat, swirling the skillet, until the butter is browned and the pecans are toasted well. Stir in the lemon juice, the Tabasco, and salt and pepper to taste. Divide the fish among 6 heated plates, spoon the butter sauce over it, and garnish each serving with a lemon wedge.

all-purpose flour seasoned with salt and pepper for dredging the fish
1 large egg
3 tablespoons water
six 6- to 8-ounce catfish fillets
about 1/3 cup vegetable oil for sautéing the fish
1/4 cup minced onion
1 garlic clove, minced
3/4 stick (6 tablespoons) unsalted butter
1/2 cup pecans, toasted lightly and chopped fine
1 tablespoon fresh lemon juice plus 6 lemon wedges for garnish
Tabasco to taste

FISH WITH SIZZLING OLIVE BUTTER

Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10



Fish With Sizzling Olive Butter image

Steps:

  • Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
  • Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
  • Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
  • Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

1/4 cup unsalted butter (1/2 stick)
1 tablespoon extra-virgin olive oil
1 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
2 garlic cloves, minced or finely grated
1/2 teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
Kosher salt and freshly ground black pepper
2 lime wedges, plus more for serving
1/4 cup chopped cilantro or parsley, leaves and tender stems
1/4 cup chopped dill, leaves and tender stems

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9



Pan-Seared Tilefish With Garlic, Herbs and Lemon image

Steps:

  • Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
  • In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
  • Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
  • Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
  • Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

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