COD WITH HERBED WHITE-WINE LEMON SAUCE
This recipe can be made using any fresh mild-flavored white fish, such as cod, sole, sea bass, or flounder.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Combine shallot, wine, and lemon juice in a small skillet; set over high heat. Bring to a boil; simmer until liquid is reduced to 1/4 cup, about 10 minutes. Remove from heat; whisk in butter, capers, 1/4 teaspoon salt, a pinch of pepper, and 3/4 of the herbs. Set aside; keep warm.
- Heat a large skillet over medium-high heat; add 3 tablespoons sauce. Season both sides of fillets with remaining 3/4 teaspoon salt and a pinch of pepper. Arrange fillets and lemon slices in skillet; sprinkle with some herbs. Cook until fillets are golden, about 4 minutes. Turn, sprinkle with remaining herbs, and cook until fish is cooked through, about 3 minutes. Serve with lemon slices and remaining sauce.
FRESH WALLEYE WITH GARLIC WINE SAUCE
Steps:
- Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
- Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.
GRILLED FISH WITH GARLIC, WHITE WINE AND BUTTER SAUCE
Recipe Adapted from Chef Bobby Flay - Food Network. An excellent recipe to prepare fish or shrimps over cooked pasta with a delicious taste.
Provided by pink cook
Categories Very Low Carbs
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small pot, whisk together white wine, shallots and garlic.
- Cook over high heat until reduced to half. Remove from heat, cool slightly. When mixture is warm, cut in butter and whisk together. Add parsley and season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 30 minutes. Bring to room temperature before grill them. Heat grill over high heat.
- Brush fillets with olive oil and season with salt and pepper. Grill fish for 4 minutes per side, or until golden brown and fish flakes easily with a fork.
- Place fish in plates and top with the butter sauce. Serve immediately over warm pasta or with shrimp instead of fish, if you prefer.
- Thanks for your reviews and suggestions to correct this recipe.
SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE
Super easy and truly delicious
Provided by [email protected]
Categories Main Dish
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Thaw and drain the seafood medley if frozen.
- Set aside until ready to cook.
- Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
- Add the olive oil and let it warm up.
- Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
- After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
- Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
- Add the seafood and cook just until the shrimp turn pink about 5 minutes.
- Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
- Mix the softened butter with the flour to make a very thick paste for lack of a better word.
- Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
- Do so twice more until all of the paste is absorbed.
- Add the sherry and cook for about a minute.
- Carefully add the cooked seafood back into the pan and stir gently.
- Lower the heat and cook for about a minute until it is warmed through.
- Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.
WINE SAUCE FOR SEAFOOD
This is a delicious sauce made with white wine, butter, lemon, tarragon, garlic and shallots. It is wonderful served over any white fish that has been baked or grilled.
Provided by Nicole0615
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 17m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter in a small saucepan over medium-low heat. Add garlic and shallots; cook and stir until transparent, about 3 minutes. Season with tarragon, salt and white pepper. Increase the heat to medium, and stir in the white wine and lemon juice. Bring to a simmer, then whisk for 1 minute. Remove from the heat and sprinkle in parsley. Pour over your favorite white fish before serving.
Nutrition Facts : Calories 102.6 calories, Carbohydrate 5 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 1.4 g, Protein 0.8 g, SaturatedFat 5.5 g, Sodium 209.9 mg, Sugar 0.3 g
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
BAREFOOT CONTESSA FISH WITH CREME FRAICHE
Make and share this Barefoot Contessa Fish With Creme Fraiche recipe from Food.com.
Provided by NumbaOneStina
Categories Low Cholesterol
Time 12m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.
- Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.
Nutrition Facts : Calories 928.6, Fat 54, SaturatedFat 15.6, Cholesterol 162.3, Sodium 8688.9, Carbohydrate 42.3, Fiber 24.7, Sugar 6.5, Protein 80.8
SALMON WITH CREAMY WHITE WINE SAUCE
Easy pan-fried salmon with a creamy white wine and garlic sauce. All cooked in one pan and ready in 15 minutes.
Provided by Nicky Corbishley
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- Heat the oil over a high heat in a frying pan (skillet).
- Add the salmon, skin-side down and cook for 2 minutes.
- Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.
- Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.
- Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.
- Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.
- Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.
Nutrition Facts : Calories 607 kcal, Carbohydrate 5 g, Protein 29 g, Fat 50 g, SaturatedFat 29 g, Cholesterol 196 mg, Sodium 537 mg, Sugar 1 g, ServingSize 1 serving
FRESH FISH IN WHITE WINE
Make and share this Fresh Fish in White Wine recipe from Food.com.
Provided by Shirl J 831
Categories Canadian
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- lay fish in shallow dish.
- sprinkle fish with seasonings, lemon juice, wine, and parsley.
- Pour over fish.
- dot fish with butter or margarine.
- bake 350, 30 minutes or till flaky.
PORK CHOPS BRAISED IN WHITE WINE
Adapted from the American Heart Association Cookbook edition of 1978. One of my favorite pork chop recipes.
Provided by TXOLDHAM
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Trim all visible fat from chops. Combine first 5 ingredients and press into both sides of the pork chops.
- Melt margarine with olive oil in a skillet over moderate heat. Brown chops for 2 or 3 minutes on each side. When chops are golden brown, remove from the pan.
- Pour off all but a thin film of fat from the pan and add 1/2 cup of the wine and bring to a boil. Replace pork chops in the pan and cover reducing heat to the barest of simmers. Baste chops occasionally with pan juices and cook for 25 to 30 minutes or until tender.
- Transfer pork chops to a heated serving platter and keep warm. Pour remaining wine into pan and boil briskly scraping browned bits from the bottom of the pan until sauce has reduced to a few tablespoons of syrupy glaze. Remove pan from heat and stir in parsley.
- Pour sauce over the pork chops and serve.
Nutrition Facts : Calories 376.1, Fat 29, SaturatedFat 8.9, Cholesterol 68.8, Sodium 707, Carbohydrate 1.8, Fiber 0.2, Sugar 0.4, Protein 18.2
EASY 20-MINUTES FISH STEW
Easy 20-Minutes Fish Stew cooked in a delicious, rich and fragrant broth. This Brazilian inspired fish stew (moqueca) is paired with rice and topped with fresh cilantro!
Provided by Silvia
Categories Dinner
Time 23m
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet or cast iron. Add onion and garlic, cook until fragrant (3 minutes). Add diced tomatoes, stir. Proceed to add in coconut milk, sour cream (if using) and tomato paste. Give sauce a stir and allow it to cook for about 3 minutes.
- Add sliced pepper and cod chunks. Season wtih salt, pepper and red pepper flakes. Cover and allow fish to simmer for 10-12 minutes. About 3/4 of the way carefully turn the cod, if the fish hasn't been fully immerse in the broth.
- When done, garnish with fresh cilantro and serve.
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PAIRING WINE WITH FISH AND SEAFOOD - THE SPRUCE EATS
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Occupation AuthorPublished 2008-10-29Estimated Reading Time 4 mins
- Champagne, Prosecco, Cava. Sparkling wine, whether it's from California, France, Spain, or Italy, is spot-on perfect for fried food. While light beers match up well with fried seafood, most wines lose something when you pair them with tempura or a thick beer batter.
- Chenin Blanc, Sauvignon Blanc, Pinot Grigio. These are the aristocrats of white fish wines. Dry, austere, and crisp, chenin blanc and pinot grigio are the wines to reach for when serving lean, white fish cooked simply.
- Chardonnay, Fumé Blanc, Viognier, Pinot Gris. This is the realm of the fuller whites. Oaky Chardonnay gets a bad rap these days, but it's great with striped bass, crab, raw oysters, even lobster.
- Marsanne, Roussane, Riesling, Gewürztraminer. These are even fuller whites that often have some lingering sweetness to them. These wines are perfect with Asian seafood or anything spicy.
- Albarino, Verdelho. These varietals are from Spain and Portugal but are increasingly being grown in California. Something about them makes these wines absolutely perfect with shellfish: clams, mussels, and scallops, as well as crab and lobster.
- Dry Fino Sherry. Dry fino sherry is the perfect wine with simply cooked shrimp: period, end of story. If you eat a lot of shrimp cocktail, steamed, grilled, or stir-fried, this is the drink to go with it.
- Pinot Noir, Gamay, Sangiovese, Grenache. Basically, this is the light red-wine category. There are precious few instances where you'd want a big red with seafood, but light reds do quite well with salmon, tuna, marlin, swordfish, mackerel, bluefish, or other fatty, meaty, big-flavored fish.
- Rosés and Other Blush Wines. Spanish, French, or California rosés are great when a dish's sauce is heavier than what a white would call for, but not quite right for a full-on red.
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