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
ONE-PAN ROASTED FISH WITH CHERRY TOMATOES
In this quick, elegant dinner, cherry tomatoes are roasted with garlic, shallots, sherry vinegar and a drizzle of honey, turning them into a sweet and savory condiment for simple roasted fish. This versatile, year-round recipe is delicious with juicy end-of-summer tomatoes or even with a pint from the grocery store. Thick white fish such as cod or halibut work best here. Serve with rice, couscous or your favorite grains, and a green salad.
Provided by Lidey Heuck
Categories dinner, lunch, weekday, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. Place the tomatoes, shallots and garlic in a 9-by-13-inch nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
- While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
- Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
- Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.
PLANKED SALMON WITH BASIL CHIVE BUTTER
A tasty way to prepare salmon fillets. The basil chive butter can also be used to top vegetables or steaks.
Provided by GREG IN SAN DIEGO
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For Basil Chive Butter:.
- Blanch the basil leaves in boiling salted water just until wilted, about 10 seconds. (This will retain the color.).
- Drain and transfer to ice water.
- Drain again and squeeze dry in paper towels or dish towel. (The basil must be dry.).
- Chop roughly.
- Puree the basil with olive oil and salt, adding butter a bit at a time.
- Remove to a bowl and stir in chives.
- Chill until it can be molded.
- Form into 4 equal pieces.
- Chill until serving time.
- For Salmon:.
- Soak cedar plank(s) in water to cover for 45 to 60 minutes. (You may have to weigh the plank(s) down with a can.).
- Preheat oven to 400 degrees.
- Transfer plank to a foil-lined baking sheet.
- Brush bottom of salmon with butter and sprinkle with a bit of the seasoning.
- Place on the cedar plank.
- Brush top with butter and sprinkle with seasoning.
- Roast for 14 to 20 minutes, depending on thickness of salmon.
- Remove salmon to serving plates and top each piece with a piece of Basil Chive butter.
Nutrition Facts : Calories 379, Fat 26.5, SaturatedFat 12.3, Cholesterol 133.3, Sodium 551.4, Carbohydrate 0.2, Fiber 0.2, Protein 33.9
BAKED HORSERADISH SALMON WITH CHARDONNAY CHIVE BUTTER SAUCE
This is a recipe that I've had for several years. It calls for a lot of butter, but it can be cut back considerably and still have a nice flavor. From "Seasonal Celebrations across America Cookbook, 1996".
Provided by lazyme
Categories Very Low Carbs
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Lightly butter shallow baking pan or broiler pan.
- Arrange salmon filets on buttered pan.
- Sprinkle with salt and pepper, drizzle with 1/4 cup Chardonnay.
- In small bowl, combine horseradish, bread crumbs and shallot, mix well.
- Press into top of each filet.
- Bake at 375 for 12 to 14 minutes or until fish flakes easily with fork.
- Meanwhile, in small saucepan, combine 1/2 cup Chardonnay, cream and lemon juice, cook over medium-high heat until reduced to 1/4 cup.
- With wire whisk, beat in 1 cup of the butter.
- Remove from heat, beat in remaining 1/2 cup butter until thick and smooth.
- Stir in parsley and chives.
- If desired, season with salt and pepper.
- Serve butter sauce over salmon filets.
Nutrition Facts : Calories 793, Fat 54.2, SaturatedFat 27.9, Cholesterol 258.2, Sodium 894.1, Carbohydrate 4.3, Fiber 0.6, Sugar 1.7, Protein 66.3
ROASTED FISH WITH SPICE BUTTER AND TOMATOES
You can use any savory spice blend in this easy dinner - anything from garam masala to za'atar, baharat or Chinese five spice. If you have a very fresh blend with loads of flavor, use just 1 teaspoon. But if your blend has been sitting in the cabinet since, well, you can't quite remember, feel free to use a bit more. Serve this with rice or crusty bread to catch all the spicy, buttery juices.
Provided by Melissa Clark
Categories weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 450 degrees. Place tomatoes on a rimmed baking sheet, sprinkle lightly with salt, and roast for 10 minutes as you prepare the fish.
- In a small bowl, stir together butter, garlic, zest, spice blend and a pinch of salt.
- Season fish lightly with salt. Pull pan from the oven, and nestle fillets among the cherry tomatoes. Pour spice butter over fish and tomatoes, tossing the tomatoes to coat them. Sprinkle scallions on top of everything.
- Roast until fish is flaky and cooked through, about 5 to 10 minutes, depending on the thickness of the fillets. Top with a squeeze of citrus juice and fresh herbs, and serve.
FISH WITH TOMATO-CHIVE BUTTER
The sauce makes this recipe.....it's absolutely wonderful. I clipped this out of a local paper and made it using tilapia and I'm still drooling!
Provided by Boca Pat
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Have your broiler preheated when you start.
- Tomato-Chive Butter: In small saucepan over med-hi heat combine shallots, wine and vinegar; simmer until 2 tbsp remain.
- Add cream and return to simmer for 2 1/2 minutes.
- Remove from heat and begin whisking in butter, cube by cube; as you add cubes you may want to place pan back over very low heat briefly; continue whisking in butter until it is all incorporated.
- Pour into a warm bowl and add tomatoes, chives, lemon juice, salt and pepper.
- Fish: Position broiler rack 4 to 5 inches from heat.
- About 10 minutes before sauce is done sprinkle fish with salt and pepper; place on an oiled broiler rack and broil 4 to 5 minutes a side or until cooked through; place on a serving plate and top with about 3 tbsp butter sauce.
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