Sage And Garlic Scented Bluefish Food

FISH WITH SAGE AND GARLIC SAUCE

Fish with Sage and Garlic Sauce image

This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great!

Provided by Gay Gilmore

Categories Spring

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head garlic
2 (8 ounce) fish fillets
salt
pepper
1/2 cup flour
6 tablespoons olive oil
1 1/2 cups chicken broth
6 sage leaves
1/2 cup heavy cream
2 tablespoons chopped parsley

Steps:

Preheat the oven to 400 degrees F.
Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
Reserve several whole cloves, and let the rest simmer for 10 minutes more.
Then push through a fine strainer, so you have about 1/4 cup of puree.
Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
Then place in oven to bake til firm.
Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
Pour the sauce over the fish a few minutes before it is done.
Serve with a couple of spoonfuls of sauce over the fish.

Nutrition Facts : Calories 495.2, Fat 33, SaturatedFat 10, Cholesterol 103.1, Sodium 384, Carbohydrate 18.2, Fiber 0.8, Sugar 0.5, Protein 31

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

ROASTED GARLIC, SAGE, AND SAUSAGE STUFFING

Roasted Garlic, Sage, and Sausage Stuffing image

This stuffing is a great stuffing to serve alongside a Deep Fried Turkey.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Number Of Ingredients 14

Ingredients

5 cups crumbled Cornbread for Roasted-Garlic Stuffing
3 cups cooked Carolina Gold rice, cold
9 tablespoons butter, plus more for pan
3 medium carrots, peeled and cut into 1/4-inch dice (3/4 cup)
1 large onion, cut into 1/4-inch dice (2 cups)
3 ribs celery, strings removed, cut into 1/4-inch dice (1 1/2 cups)
1 medium green pepper, cut into 1/4-inch dice (1/2 cup)
1 1/2 pounds sweet fennel sausage, casing removed
2 tablespoons poultry seasoning
2 tablespoons finely chopped sage
1 1/2 teaspoons salt, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
3 to 4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
3 bulbs roasted garlic

Steps:

Heat oven to 375 degrees. Butter a 9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and rice, and set aside. In a large skillet, melt 5 tablespoons butter over medium-high heat. Add carrots, and saute until they begin to soften, about 2 minutes. Add onion and celery, and saute until onions are translucent, 8 to 10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and cornbread mixture.
In same skillet, saute sausage over medium heat, stirring frequently with a wooden spoon to break up large pieces, until browned and cooked through, about 8 minutes. Remove sausage with slotted spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt, and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time; mix. (You may not need all stock.) Stuffing should be well moistened.
Squeeze garlic from skins; mix gently into cornbread mixture; keep them whole. Season with salt and pepper. Transfer to prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top of stuffing. Bake until top is golden and stuffing is heated through, 45 to 50 minutes. To reheat, bring to room temperature, and cover; bake at 350 degrees for 20 minutes. Remove cover; bake until heated through, about 10 minutes more.