CRISPY GOLDEN SAUTEED FISH
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
- Cook's Note: Do not use a nonstick pan.
- The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.
SNAPPER IN A POBLANO CHILE SAUCE
Make and share this Snapper in a Poblano Chile Sauce recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container and drizzle with the lime juice, garlic, S & P. Let the fish marinate 15 minutes up to 2 hours in the fridge.
- Slice the poblanos in half, removing the stem, seeds, and veins. Roughly chop and place in blender along with the milk and blend until smooth.
- In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2-3 minutes. Add the chile puree, Mexican crema and nutmeg and cook on low heat until it thickens, about 10 - 12 minutes. Season with S & P.
- Preheat the oven to 375 degree F. Butter the bottom of a baking dish and place the marinated fish in the dish - discard marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
- Bake just until the fish is cooked through and it flakes with a fork, 15-20 minutes, depending upon the thickness of the filets.
Nutrition Facts : Calories 336.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 131.6, Sodium 457.1, Carbohydrate 6.1, Fiber 0.7, Sugar 1.1, Protein 47.7
PAN-SEARED TILAPIA WITH CHILE LIME BUTTER
Nice, fresh-tasting dish that comes together in a snap. Make it even quicker by preparing the chile lime butter ahead of time. It can be made 1 day ahead, covered and chilled. Just make sure to bring to room temperature before using. I like this served atop jasmine rice. -adapted from Gourmet
Provided by GaylaJ
Categories Tilapia
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Make chile lime butter:.
- Stir together butter, shallot, zest, lime juice, chile and salt in a bowl.
- Prepare fish:.
- Pat fish dry and sprinkle with salt.
- Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until just smoking.
- Saute 3 pieces of fish, using a spatula to turn once, until golden and just cooked through, 4 to 5 minutes.
- Transfer to a plate and saute remaining fish in same manner.
- Serve each piece of fish with a dollop of chile lime butter.
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.
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE
Number Of Ingredients 12
Steps:
- 1. Prepare the chiles. Then, cut out and discard the stem end of the chiles. Cut open the chiles and remove the seeds and veins. Rinse the chiles, blot with paper towels and cut them into strips. Chop them and put them in a blender. Heat 1 tablespoon of the oil in a medium nonstick skillet, and cook the onion, garlic, and oregano until the onion begins to brown, 3 to 4 minutes. 2. Scrape the skillet contents into the blender. Add the cilantro, serrano chile, broth, cream, and 1/2 teaspoon of the salt. Blend until smooth, creamy, and green in color. Transfer the sauce to a small saucepan, and simmer for 2 to 3 minutes to blend the flavors. Reserve off heat. 3. In the same nonstick skillet, heat the remaining 1 tablespoon of oil. Sprinkle the remaining 1/2-teaspoon of salt on the fish, and cook 3 to 4 minutes per side, or until it is lightly browned on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Reheat the reserved sauce. Serve the fish at once with the sauce spooned on top.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
RICK'S POBLANO BAKED FISH FILLETS
Chef Rick Bayless uses salsa to spice up baked fish fillets.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly coat a 9-by-13-inch baking pan with oil; set aside. Bring a large saucepan of heavily salted water to a boil. Add sliced potatoes, and blanch until nearly tender. Meanwhile, place 1 tablespoon oil in a medium bowl. Drain potatoes thoroughly, and add to bowl with oil; mix to coat. Spread potatoes in the prepared baking pan.
- Arrange fish fillets over potatoes without allowing fillets to touch each other. Spoon salsa over the fillets and potatoes. Bake until fish is just done, 10 to 15 minutes. Sprinkle with cilantro, and serve immediately.
POBLANO AND ONION SAUTE
Pair this Latin take on pepper and onions with steak, or fill out the saute with wedges of potatoes, such as red bliss, or a cup of corn kernels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 4
Steps:
- Roast chiles directly over the flame of a gas-stove burner (or under the broiler), turning with tongs, until blackened all over. Transfer chiles to a large bowl and cover tightly with plastic wrap (or place in a large resealable plastic bag). Let steam until cool enough to handle, about 15 minutes, then peel chiles. Remove stems, ribs, and seeds; cut each chile lengthwise into strips and place in a nonreactive bowl.
- Heat oil in a large skillet over medium heat. Add onion; cook until softened and translucent, stirring occasionally, about 7 minutes. Stir in chiles and season with salt. Cover and cook, stirring occasionally, until onion and chiles are tender, about 7 minutes.
More about "sautéed fish fillets with poblano chile sauce food"
PESCADO A LA PLANCHA SAUTéED WHITE FISH - PILAR'S …
From chileanfoodandgarden.com
Reviews 1Category SavoryCuisine ChileanTotal Time 30 mins
- Place the fish fillets on the paper towel and pat dry thoroughly using additional paper towel sheets.
KILLER LEMON BUTTER SAUCE FOR FISH | RECIPETIN EATS
From recipetineats.com
THE SECRETS TO SUCCESSFULLY SAUTéED FISH - SEAFOOD …
From seafoodnutrition.org
EASY SAUTEED FISH FILLETS - EATINGWELL
From eatingwell.com
POBLANO CHILE RECIPES & MENU IDEAS | BON APPéTIT
FISH IN POBLANO CREAM - LAS RECETAS DE LAURA
From lasrecetasdelaura.com
FISH FILLETS WITH POBLANO CHILI SAUCE - VIDEO DAILYMOTION
From dailymotion.com
CRISP PAUPIETTES OF SEA BASS IN BAROLO SAUCE - FOOD & WINE
From foodandwine.com
SIMPLE SAUTEED FISH WITH GARLIC | DELICIOUS EASY RECIPE
From eatwellenjoylife.com
FISH à LA MEUNIèRE RECIPE USES BUTTER, LEMON, AND PARSLEY
From thespruceeats.com
FISH FILLETS WITH POBLANO CHILI SAUCE - US.KIWILIMON.COM
From us.kiwilimon.com
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE - DVO.COM
From dvo.com
CLASSIC MEXICAN RECIPES: SAUTéED FISH FILLETS WITH POBLANO CHILE …
From recipes.foodglad.com
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE (PESCADO CON SALSA DE ...
From eatyourbooks.com
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE - DVO.COM
From dvo.com
SAUTéED FISH FILLETS WITH POBLANO CHILE SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love