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.
LEMON GARLIC BASA
A quick, tasty, low fat fish recipe, perfect with salad and potatoes. This uses mainly storecupboard ingredients.
Provided by tsmiles
Time 25m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat oven 190 C / Gas 5. Spray a baking dish with non-stick cooking spray or line with foil.
- Rinse basa fillets under running water, and pat dry with kitchen paper. Place in a baking dish.
- Combine the garlic and lemon juice with the melted butter. Pour the butter mix over the fillets, the sprinkle with parsley, salt and pepper to taste.
- Bake the basa in the oven for 15 minutes, or until the fish flakes easily with a fork.
BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON
This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.
Provided by Ali Slagle
Categories dinner, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
- In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
- Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
- Eat the salmon with a spoonful of sauce and a squeeze of the lemon.
SAUTéED SAVOY CABBAGE WITH SCALLIONS AND GARLIC
Provided by Lillian Chou
Categories Garlic Side Sauté Quick & Easy St. Patrick's Day Dinner Cabbage Green Onion/Scallion Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Chop scallions, reserving white and dark green parts separately.
- Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 teaspoon salt, and 1/4 teaspoon pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
CRISPY BAKED BASA
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce.
- Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices.
- Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.
Nutrition Facts : Calories 338 calories, Carbohydrate 10.5 g, Cholesterol 58.6 mg, Fat 24.9 g, Fiber 1.8 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 379.9 mg, Sugar 0.5 g
SAUTEED SCALLOPS WITH WITH LEMON-MUSTARD SAUCE
Provided by Lisa Zwirn
Categories Citrus Mustard Shellfish Sauté Cocktail Party Dinner Lemon Seafood Scallop Fall Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle scallops with salt and pepper; dust with flour. Heat oil in large skillet over high heat. Add scallops; sauté until brown and just cooked through, about 3 minutes per side. Remove skillet from heat. Using tongs, transfer scallops to platter. Add butter, lemon juice, 2 tablespoons water and mustard to skillet and scrape up browned bits. Place skillet over medium-low heat. Whisk until sauce simmers and thickens, about 2 minutes. Season sauce with salt and pepper; spoon over scallops.
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PAN FRIED SEA BASS WITH LEMON GARLIC HERB SAUCE
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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).
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4.8/5 (6)Total Time 17 minsCategory DinnerCalories 473 per serving
- Melt butter in a silver saucepan over low heat. Continue to cook at a low temperature until butter starts to foam and then begins to turn brown. Remove from heat as soon as it browns and transfer into a bowl. You may run it through a sieve when you transfer the butter to the bowl, if you desire. Place a sprig of rosemary in the bowl and the lemon juice and let sit.
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