Seared Fish Fillets With Sweet Garlic Prunes And Pecans Recipes

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.

Steps:

• Chop the garlic into small bits; do not mince. Place in a 9-inch nonstick skillet with the chile ancho and olive oil. Set over low heat and cook, stirring often, until garlic is very tender and just beginning to brown, about 25 minutes.
• Add the wine, 1/2 teaspoon of salt, scallions and half of the prunes. Raise the heat to medium and simmer until the wine has evaporated and the mixture starts to sizzle, approximately 7 to 10 minutes. Add the pecans and the remaining prunes, and stir until the pecans smell toasted, about 5 minutes.
• Scrape the garlic mixture into a bowl, and wash and dry the skillet. Set over medum-high heat and spoon in a couple of tablespoons of the oil from the garlic mixture. Season the fish with salt and pepper to taste and place in the skillet. Let brown on 1 side for 2 to 3 minutes; turn and finish cooking on the other side, about 3 minutes longer.
• Add the garlic mixture to the pan and let heat through. Place 1 fillet on each of 4 plates. With a slotted spoon, spoon the garlic mixture over the fish and serve immediately.

Steps:

• Bring a wok or large pot filled halfway with water to a boil and reduce to a simmer. Divide the fish between 2 plates that will fit into the basket layers of a bamboo steamer. Sprinkle the fish with sea salt and freshly ground white pepper. Drizzle 1 to 2 tablespoons of the pineapple juice over each plate of fish. Place the plates into the steamer, cover and set on top of the simmering water. Steam the fish until the flesh turns white and pulls apart easily, 7 to 8 minutes. Remove the steamer basket from the wok and set aside, keeping the fish covered.
• For the sauce: Place a wok over high heat and when the wok is hot, add the oil. Add the garlic and ginger and cook until fragrant, less than 1 minute. Add the red peppers and onions and toss to cook until tender, another minute. Add the pineapple chunks and their juice. Add the vinegar, soy sauce and brown sugar. Cook until the sauce thickens a bit 1 to 2 more minutes.
• Remove the fish to a platter. Season the sauce if needed and pour over the fish. Garnish with the sliced scallion.

Steps:

• Mix pecans, bread crumbs and lemon peel in shallow bowl. Beat egg and milk with wire whisk or fork in another shallow bowl.
• Cut fish into 4 serving pieces. Sprinkle both sides of fish with salt and pepper. Coat fish with egg mixture, then coat well with pecan mixture, pressing slightly into fish.
• Heat oil in 12-inch nonstick skillet over medium heat. Add fish. Reduce heat to medium-low. Cook 6 to 10 minutes, turning once carefully with 2 pancake turners, until fish flakes easily with fork and is brown. Serve with lemon wedges.