PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE
Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.
Provided by Alejandra Ramos
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
- Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
- Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
- For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
- Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.
BROILED FISH FILLETS WITH ORANGE BUTTER SAUCE
This fish is a very classy dish--and it is incredibly easy. You can have it on the table in 10 minutes!
Provided by MizzNezz
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler.
- In saucepan, reduce orange juice to 1/2.
- Add butter, 2 T olive oil, salt and pepper.
- Blend well, add tomatoes.
- Brush fish on both sides with remaining olive oil.
- Salt and pepper.
- Arrange fish in broiler pan.
- Broil, 3 inches from heat for 3-4 minutes, until just cooked through.
- Put on plates, pour sauce over.
Nutrition Facts : Calories 208.8, Fat 14.3, SaturatedFat 3.5, Cholesterol 69.3, Sodium 88.2, Carbohydrate 2.5, Fiber 0.3, Sugar 1.9, Protein 17.2
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
HERB & GARLIC BROILED COD
Brush fish fillets with a creamy homemade herbed sauce in this broiled cod recipe. When done, drizzle this Herb & Garlic Broiled Cod with lemon juice!
Provided by My Food and Family
Categories Spices
Time 15m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Heat broiler.
- Mix dressing and seasonings until blended.
- Place fish on rack of broiler pan sprayed with cooking spray; brush with dressing mixture.
- Broil, 4 inches from heat, 6 to 8 min. or until fish flakes easily with fork. Drizzle with lemon juice.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
HONEY-ORANGE GLAZED COD
Steps:
- Set an oven rack 5 to 6 inches from the heat source and preheat the oven's broiler. Coat a broiler pan with cooking spray and place fillets on top.
- Combine marmalade, honey, orange juice, Dijon mustard, sesame oil, soy sauce, and pepper in a small bowl. Mix well.
- Broil cod in the preheated oven for 4 to 5 minutes. Brush 1/2 of the honey-orange glaze on top and broil until fish flakes easily with a fork, 4 to 5 minutes more. Adjust timing depending on the thickness of the fillets.
- Brush the remaining glaze over the fillets. Garnish with parsley.
Nutrition Facts : Calories 159.2 calories, Carbohydrate 15.5 g, Cholesterol 41.5 mg, Fat 1.6 g, Fiber 0.2 g, Protein 20.5 g, SaturatedFat 0.2 g, Sodium 160.8 mg, Sugar 14 g
HERB BUTTER FOR FISH FILLETS (FLOUNDER) BAKED OR BROILED
Make and share this Herb Butter for Fish Fillets (Flounder) Baked or Broiled recipe from Food.com.
Provided by Oolala
Categories Sauces
Time 12m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, tarragon, chives and the melted butter.
- Pour over the fish and either bake or broil to your liking. You could bake at 350 degrees F. for about 8 minutes (depending upon thickness of the fish).
Nutrition Facts : Calories 392.7, Fat 19.3, SaturatedFat 11.3, Cholesterol 170.5, Sodium 329.2, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 52
BROILED FISH
Mother's secret in preparing this dish was to butter the fish before dusting it with flour. That seals in the moisture and makes the fish so succulent. -Ann Berg, Chesapeake, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 292 calories, Fat 18g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 272mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
BROILED FISH WITH BUTTERY CAPER SAUCE
Being raised in the Pacific Northwest we had access to every fish you can imagine. My sister (fabulous cook) learned early on that KISS is the best rule when serving fish! The sauce is light, yet full of flavor.
Provided by CaribbeanQueen
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Line baking sheets with fillets.
- Broil 6-inches from heat, about 3 -5 minutes total for thin fillets, about 10 minutes total for fish about 1-inch thick.
- Season with salt and pepper.
- Meanwhile, in small saucepan, melt the butter over low heat.
- Add vinegar and capers. Heat through.
- Remove from the heat. Stir in the parsley.
- Plate the fish.
- Spoon a little sauce over each fillet.
Nutrition Facts : Calories 281.6, Fat 13, SaturatedFat 7.6, Cholesterol 124, Sodium 311.7, Carbohydrate 0.3, Fiber 0.1, Protein 39
SIMPLE BROILED HADDOCK
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
- Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 0.9 g, Cholesterol 138.8 mg, Fat 4.7 g, Fiber 0.3 g, Protein 43.2 g, SaturatedFat 2.1 g, Sodium 465.8 mg, Sugar 0.2 g
BAKED FISH WITH ORANGE SAUCE
The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.
Provided by MizzNezz
Categories Very Low Carbs
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F degrees.
- Place fish in baking pan.
- Mix orange juice and butter.
- Pour half this mixture over the fish.
- Sprinkle the rind over.
- Bake for 10 minutes.
- Pour remaining orange mixture over.
- Bake another 10 minutes.
- Sprinkle with parsley.
Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42
FISH FILLETS IN ORANGE HERB SAUCE
Spectacular flavour and super simple to make. Works beautifully with any fish you select. Serve over a small salad bed of micro greens and a little wild rice and butter beside it.
Provided by Mr. Sauce
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl combine melted butter, orange zest, orange juice, salt and nutmeg. Finely chop chervil, parsley and thyme and add to mixture.
- Whisk to combine.
- Slice fillets into four 1/4lb portions (if required) and place into a ziplok bag. Add half of the butter/herb mixture. Let rest for 10 minutes. Reserve remaining half of herb/butter mixture for dipping or dressing cooked fillets.
- Slice orange into 12 thin slices. Place 8 slices in a shallow baking dish. (Two slices per fillet.).
- Remove fillets from bag and position on top of orange slices. Pour remaining liquid from bag over fish.
- Preheat oven to 400 deg F. and bake for 10 minutes for each 1 inch thickness of fish. (four 1" thick pieces = 40 min approx.).
- Arrange a bed of micro greens on serving dish and place fillet on top. Compliment with a serving of wild rice drizzled with reserved herb/butter and garnish with shards of orange zest, and sprig of parsley.
- Place an orange slice on each plate for appearance, and your done.
- As an option, serve reserved herb/butter in a small side dish for dipping.
Nutrition Facts : Calories 241.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 92.8, Sodium 481, Carbohydrate 5, Fiber 1, Sugar 3.7, Protein 26.4
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