Seafoodbuttersaucebaste Recipes
SEAFOOD BUTTER SAUCE AND BASTE
The delicate flavors in this buttery baste complement succulent seafood.-Charlie and Ruthie Knote, Cape Girardeau, Missouri
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan. Add remaining ingredients. Brush on seafood; baste occasionally during grilling. May also be served warm as a nice dipping sauce with shrimp, crawfish, crab and lobster.
Nutrition Facts : Calories 101 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER BASTE
Provided by Adam Perry Lang
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Combine all the ingredients in a medium saucepan and heat over medium heat until the butter melts, then bring just to a simmer and simmer gently for 2 to 4 minutes. Let stand for at least 1 hour to bring out the flavors.
- Reheat over low heat to melt the butter before using.
SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE
Letting a fillet sizzle in a pan with butter, capers, and fresh herbs is one highly civilized way to get dinner on the table in less than 30 minutes. Go with sea bass, trout, or snapper-or any flaky white fish with a thin skin that will get super-crispy in the pan.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
- Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
- Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.
SEAFOOD BBQ BASTING SAUCE
Try basting prawns or fish with this sauce the next time you BBQ. I've used it on chicken too. There is enough sauce to baste kebobs for 8 depending on the size of your portions or equivalent fish servings
Provided by Bergy
Categories Sauces
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a saucepan and heat until the butter has melted and the mixture is bubbly.
- Whisk smooth, cool to room temperature and set aside until you are ready tpo use it.
Nutrition Facts : Calories 210.4, Fat 15.1, SaturatedFat 7.8, Cholesterol 30.5, Sodium 504.6, Carbohydrate 14.1, Fiber 0.2, Sugar 12.5, Protein 1.1
SEAFOOD BUTTER SAUCE
Make and share this Seafood Butter Sauce recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 10m
Yield 1/2 cup of sauce
Number Of Ingredients 6
Steps:
- Melt butter in pan and add the rest of the ingredients.
- Stir occasionally.
- Keep warm.
Nutrition Facts : Calories 1668.9, Fat 184.2, SaturatedFat 116.6, Cholesterol 488.1, Sodium 3816.7, Carbohydrate 10.4, Fiber 0.3, Sugar 4.6, Protein 4
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