FISH WITH SIZZLING OLIVE BUTTER
Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.
Provided by Melissa Clark
Categories dinner, easy, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
- Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
- Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
- Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.
SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE
Although this recipe was created for fresh caught large-mouth bass, any fish fillets will work great. Intended for the campsite, you can cook it on the stove as well. Very adaptable recipe.
Provided by 2Bleu
Categories Bass
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
- When the pan is hot add 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. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
- When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic 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. Garnish with lemon slices.
FISH IN FOIL
The 'no smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Time 30m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, Carbohydrate 7.5 g, Cholesterol 67 mg, Fat 10.9 g, Fiber 3 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 1849.6 mg, Sugar 0.2 g
ONE-POT FISH WITH BLACK OLIVES & TOMATOES
Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 6
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
- Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.
Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium
FISH FILLETS WITH OLIVES AND OREGANO
Categories Fish Olive Sauté Quick & Easy Lemon White Wine Oregano Gourmet
Yield Makes 4 main-course servings
Number Of Ingredients 11
Steps:
- Put oven rack in upper third of oven and preheat oven to 450°F.
- Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
- Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
- Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.
FISH FILLETS IN A BATH OF GARLIC
Steps:
- Preheat oven to 350 degrees. Season fish filets with salt and pepper. Heat a large cast iron or heavy bottomed skillet over moderately high heat. When hot add 2-3 tablespoons of olive oil. Sear fish fillets about 1-2 minutes per side or until lightly golden, remove to a oven proof platter and set in oven to finish cook for 3-5 minutes or, to desired doneness. Meanwhile add the remaining olive oil, slivered garlic, salt and pepper to the pan and cook over medium low heat stirring often for about 2 minutes. Add chopped ancho chiles and continue cooking a minute or two until a toasty aroma is released. Add the fish stock or clam juice reduce by half, adding any juices that have collected on the platter holding the fish fillets. Then add lime juice and parsley, bring sauce to a boil and pour over fish on platter. Serve immediately along with plenty of white rice.
- Combine all the ingredients in a pot, cover and simmer about 1 hour. Set aside to cool to room temperature. Tomatillo relish can be stored in the refrigerator up to a week. To serve, line a large platter or serving plates with relish and top with grilled fish fillets. Or serve as a condiment with cold meats. Garnish with scallions.
FISH FILLET WITH GARLIC BUTTER AND BLACK OLIVES
A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe.
Provided by Boomette
Categories Halibut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
- Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.
Nutrition Facts : Calories 420.9, Fat 32.3, SaturatedFat 15.9, Cholesterol 123.3, Sodium 981.5, Carbohydrate 6.4, Fiber 1.5, Sugar 0.3, Protein 27.3
GREEK FISH FILLETS
Olives, onion, dill weed and feta cheese combine in this tangy Greek-inspired topping to boost the flavor of tilapia or your favorite whitefish. I usually complement it with a side of rice. -Jennifer Maslowski, New York City, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Sprinkle tilapia with salt and pepper. Place on a broiler pan coated with cooking spray., Combine the yogurt, butter and lime juice. Stir in the onion, olives and seasonings. Spread down the middle of each fillet; sprinkle with feta cheese., Broil 3-4 in. from the heat for 6-9 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 170 calories, Fat 7g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 344mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
GULF COAST GARLIC /BUTTER /WINE FISH
I love seafood! This is a great simple alternative to frying! Remember to use FRESH fish, or it will be a little mushy!
Provided by Jessica K
Categories Whitefish
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in skillet with oil. Add garlic, cook maybe 2 min on medium heat.
- Add the fillets, don't crowd them. Depending on your skillet and fillet size, I usually only do 2 at a time.
- Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook maybe 5 minute.
- Now flip over and sprinkle other side with seasonings. cook 5 more minute or till flakes with a fork easily.
- Repeat with other fillets. Add more butter and wine if sauce looks like it is disappearing.
- Enjoy!
Nutrition Facts : Calories 434.4, Fat 18.2, SaturatedFat 10.2, Cholesterol 172.7, Sodium 299.2, Carbohydrate 4, Fiber 0.9, Sugar 0.4, Protein 55.4
FISH FILLETS IN GARLIC BUTTER
This dish features seafood that's a mealtime mainstay in our home area. If fresh salmon isn't available where you live, other fish varieties will work just as well.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a skillet, melt butter over medium heat. Saute garlic 1 minute. Place fish over garlic, cover and cook over low heat 3 minutes. Carefully turn fish; sprinkle with onions. Cover and continue to cook until fish flakes easily with a fork, about 2-3 minutes. Squeeze lemon over fish. Serve immediately.
Nutrition Facts : Calories 132 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 84mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.
SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH
Make and share this Skillet-Roasted Fish Fillets With Green Olive Relish recipe from Food.com.
Provided by Blue Plate Special
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Dry fish thoroughly with paper towels and season with salt and pepper.
- Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
- Heat oil in large ovensafe nonstick skillet over high heat until smoking.
- Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
- Cook until browned, 1 to 1 1/2 minutes.
- Using 2 spatulas, flip fillets and transfer skillet to oven.
- Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
- Immediately transfer to serving plates and top with relish.
- Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.
Nutrition Facts : Calories 611.5, Fat 29.1, SaturatedFat 4, Cholesterol 199.9, Sodium 279.9, Carbohydrate 5.9, Fiber 2.1, Sugar 2.4, Protein 78.9
FISH FILLETS WITH HARISSA AND BLACK OLIVES (TUNISIA)
A delicious way to serve halibut or other firm fleshed white fish with a distinct Mediterranean flavor! ***Note:Harissa is a Tunisian hot red sauce made from chile peppers, spices, and sometimes tomatoes.
Provided by Alskann
Categories Halibut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season fish with salt and pepper.
- Dust with flour and fry in hot olive oil until golden brown on all sides.
- Transfer fish to a side dish. Add onion and garlic to the skillet and cook for a few minutes.
- Add tomato sauce, harissa, bay leaf and 1/2 cup water. Cook for 10 minutes.
- Add olives and fish fillets and continue cooking, uncovered, until the fish is tender and the sauce thick.
- Add lemon juice to taste. Discard the bay leaf.
- Serve, sprinkled with parsley.
FISH FILLETS WITH TOMATOES AND OLIVES IN PARCHMENT
Steps:
- On a work surface brush 1 of the pieces of parchment with the oil, turn it over, and brush the other side with the oil. Arrange a second piece of parchment on top of the first, brush it with the oil, and layer the remaining 2 pieces on top in the same manner. Season the fish with salt and pepper, arrange 1 of the fillets on one half of the top piece of parchment, and top it with 3 tomato slices, one fourth of the olives, 1/8 teaspoon of the red pepper flakes, one fourth of the butter, one fourth of the zest, and 1 herb sprig. Fold the other half of the parchment over the fillet, beginning with a folded corner twist and fold the edges together forming a half-heart-shaped packet, and seal the end tightly by twisting it. Make 3 more packets with the remaining parchment and ingredients in the same manner. (Alternatively, the fish mixture can be wrapped in sheets of foil, oiling only the inside.) Bake the packets on a baking sheet in the middle of a preheated 450°F. oven for 10 minutes and cut them open before serving.
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