Fish Fillets In A Bath Of Garlic Food

CRISPY FISH FILLETS

Steps:

• In a shallow dish, whisk together the egg, mustard, and salt; set aside. Place the potato flakes in another shallow dish.
• Heat oil in a large heavy skillet over medium-high heat.
• Dip fish fillets in the egg mixture. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.
• Fry fish fillets in oil for 3 to 4 minutes on each side, or until golden brown.

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

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 FILLETS IN GARLIC BUTTER

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.

HEALTHY PARMESAN GARLIC CRUMBED FISH

Steps:

• Preheat grill / broiler on high.
• Combine the Crumb ingredients and mix well to combine.
• Sprinkle both sides of fish with salt and pepper, then spread the mustard on the top of each fillet (top only).
• Press the mustard smeared side of the fish into the crumb mixture. Press down firmly to make it stick. Then spray with oil (for extra golden crumb!).
• Drizzle 1/2 tbsp oil in a skillet and preheat on the stove over high heat.
• Once skillet is hot, place the fillets in the hot pan then place under the grill / broiler (about 5"/15cm from the heat source) for 5 - 6 minutes until the crumb is golden and the fish is cooked, rotating as required. Fish should flake in centre once cooked.
• Oven option: bake at 220C/390F for 10 - 12 minutes, then finish under the grill/broiler on high to make the crumb golden.
• Serve immediately with lemon wedges!

SALMON FILLETS BATHED IN GARLIC

Steps:

• Preheat oven to 450°F.
• Rinse fish and pat dry with paper towels.
• Sprinkle both sides of fillet with salt and black pepper; set aside.
• Combine the parsley, broth, wine, oil, garlic and red pepper.
• Place the fish, flat sides down, in a single layer in a 2-quart rectangular baking dish.
• Pour parsley mixture over fish.
• Bake in preheated oven for 8 to 12 minutes or just until fish flakes easily when tested with a fork.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each 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.