FISH WITH LEMON, BUTTER, CAPER SAUCE
I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.
Provided by JustJanS
Categories Sauces
Time 13m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper. Coat the fish in the seasoned flour, shaking off the excess flour. Heat half the butter to foaming over medium high heat in a heavy based pan.
- Cook the fish to your liking and remove to serving plates.
- Add the remaining butter, juice, zest, capers and parsley. Heat for a minute then serve over the fish sharing the capers between the plates.
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
GRILLED MAHI-MAHI WITH LEMON BUTTER CAPER SAUCE AND ORZO SALAD
Steps:
- Set up a pot of boiling water and season generously with kosher salt. It should be as salty as the sea. Prepare an ice bath and season generously with kosher salt. Add the broccoli rabe into the boiling water and cook for 2 to 3 minutes until bright green and tender, but still slightly crisp. Remove the broccoli rabe but reserve the boiling water, and immediately plunge into the ice bath and allow to cool for a few minutes. Take the broccoli rabe out of the ice bath and squeeze out any excess water, then chop into bite-size pieces.
- Add the orzo into the boiling water and cook for 2 minutes less than the package directions. Drain the pasta but reserve the pot and place it back onto the heat. Add a little olive oil into the pan and heat over medium-high heat. Add the onions, red pepper flakes and kosher salt to taste and cook, stirring occasionally, until translucent, 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Add the cannellini beans and tomatoes and stir to combine. Cook for 2 to 3 minutes, then add 1/2 cup of the chicken stock. Cook until the chicken stock has reduced two-thirds of the way, 5 to 6 minutes. Reduce the heat to medium low and add the orzo and another 1/2 cup of the chicken stock. Cook until most of the chicken stock has reduced, 5 to 6 minutes. Add the broccoli rabe and toss to combine, then turn off the heat.
- Coat the bottom of a saute pan with olive oil and heat over medium-high heat. Lightly smash the whole garlic cloves and add them into the pan. Swirl the pan occasionally to perfume the olive oil with the garlic. Cook until the garlic is golden brown, then remove from the pan and discard. Add the lemon zest, lemon juice and capers. Cook until the lemon juice has reduced by half, 3 to 4 minutes. Reduce the heat to medium, add the butter, one pat at a time, and swirl the pan until each pat has melted before adding the next pat. Once all of the butter has been added, pour in the remaining 1/4 cup of chicken stock. Continue to reduce until the sauce has thickened, 3 to 4 minutes. If the sauce gets too thick, add a little more chicken stock. Be careful not to let the sauce get too hot or it will separate. Turn off the heat and add the chives.
- Preheat a grill pan over high heat. Brush the fish with olive oil and season with kosher salt on both sides. Place the fish onto the grill pan and cook without moving for 3 minutes. Turn the fish to create a crosshatch and cook for another 2 minutes. Flip the fish, then repeat the process until the fish reaches an internal temperature of 135 degrees F when a thermometer is inserted into the center.
- Plate the grilled mahi-mahi topped with the lemon, caper and butter sauce. Serve alongside the orzo salad.
GRILLED TILAPIA WITH LEMON BUTTER, CAPERS AND ORZO
Steps:
- Combine the lemon zest, juice, wine and shallot in a small saucepan over high heat and cook until reduced by half. Remove from the heat and let cool. Whisk together the cream, butter and wine mixture in a small bowl and season with salt and pepper. Cover and refrigerate for 30 minutes. The lemon butter can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
- Heat the grill to high.
- Brush the fish on both sides with the oil and season with salt and pepper. Grill the fish for 3 to 4 minutes per side or until lightly golden brown and slightly charred. Toss the orzo with a few tablespoons of the lemon butter and 2 tablespoons of the parsley and season with salt and pepper. Transfer the orzo to a platter. Remove from the grill and immediately place the fillets on the orzo and top each fillet with some of the lemon butter and capers. Garnish with the remaining parsley.
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 LEMON CURRY BUTTER
Broiled fish fillets topped with a little butter and a squirt of lemon is a quick, easy weeknight staple. But when the butter is spiked with plenty of garlic, a jolt of curry powder and piquant fresh ginger, then brightened with fresh herbs, it becomes a superb, company-worthy dish that still cooks in under 10 minutes flat. Use your favorite fish here; any mild fillet will allow the buttery sauce to shine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, seafood, main course
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
- Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.
Nutrition Facts : @context http, Calories 253, UnsaturatedFat 4 grams, Carbohydrate 3 grams, Fat 13 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 8 grams, Sodium 240 milligrams, Sugar 0 grams, TransFat 0 grams
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