PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
FLOUNDER WITH BROWN BUTTER, LEMON AND TARRAGON
The flatfish family is comprised of numerous popular fish, including sole, halibut and flounder. But all the various boneless fillets are relatively interchangeable and can be prepared in more or less the same way, adjusting cooking time according to size. These pan-cooked fillets are quick, simple and elegant.
Provided by David Tanis
Categories dinner, quick, weekday, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put flour in a low bowl or pie plate and stir in a generous amount of salt and pepper and a pinch of cayenne.
- Place a large cast-iron skillet over medium-high heat. Add olive oil and tilt pan to coat bottom.
- Season the fillets lightly with salt and pepper. Dip each fillet quickly into flour mixture, shaking off excess flour.
- Lay fillets in skillet in one layer. Cook for about 2 minutes per side, until golden. Transfer cooked fish to a warm platter.
- Leave the heat at medium-high and add cold butter. Let butter sizzle until foamy and brown, but do not let it burn. Add lemon juice, parsley and chopped tarragon and swirl to incorporate.
- Spoon butter sauce over fish. Garnish with a few tarragon leaves and serve immediately with lemon wedges.
Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 25 grams, Fat 16 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 7 grams, Sodium 591 milligrams, Sugar 0 grams, TransFat 0 grams
FISH FILLETS WITH LEMON TARRAGON BUTTER
This one came from my stash. I can't remember its original source but it is one of our favorites. I love tarragon with anything!!
Provided by TXOLDHAM
Categories Very Low Carbs
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Salt and pepper tops of fish.
- Melt 1 tablespoon butter in a skillet.
- Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes.
- Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish.
- Remove to a platter.
- Over low heat, add remaining 2 tablespoons butter to skillet.
- Stir in lemon juice and tarragon.
- Spoon over fish.
Nutrition Facts : Calories 316, Fat 19.7, SaturatedFat 11.4, Cholesterol 160.1, Sodium 247.1, Carbohydrate 2.2, Fiber 0.2, Sugar 0.3, Protein 32
LEMON TARRAGON BUTTER
Tarragon is a native herb of central Asia and was brought to Spain by the Moors. It has been an important ingredient to French cooking since the 16th century.-Michelle Clair, Seattle, Washington
Provided by Taste of Home
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Beat all ingredients until blended. Shape into a log; wrap in plastic. Refrigerate up to 1 week or freeze up to several months.
Nutrition Facts : Calories 103 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 110mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
SKILLET FISH WITH LEMON TARRAGON "BUTTER"
If you like fish and want a fast no fuss meal with a lot of flavor then you will enjoy this. Any kind of fish can be used, Cod, orange roughy, flounder, haddock, halibut and sole fish work well .
Provided by donna clark
Categories Fish
Time 15m
Number Of Ingredients 8
Steps:
- 1. Combine butter, 2 teaspoons lemon juice, lemon peel, tarragon, mustard and salt in a small bowl. Stir until well blended and set aside. ( double this if using more than 3 pieces or more of fish)
- 2. Coat a nonstick skillet with cooking spray, heat over medium heat.
- 3. Drizle fish fillets with remaining 2 teaspoons lemon juice, sprinkle one side of each fillet with paprika.Place fillets in skillet, paprika side down, cook 3 minutes. Gently turn and cook 3 minutes longer or until fish begins to flake when tested with a fork. Place fillets on serving palte top with butter mixture.
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
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- In a small dish add the soft butter, tarragon and the lemon zest. Mix with a spatula to combine well.
- Spoon the herb butter on one end of a piece of parchment paper a couple inches from the edge and shape it into a log with the spatula.
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- Heat the oven to 200°C/180°C fan/gas 6. Scatter the potatoes, lemon slices, onion, half the tarragon and the garlic over the base of the dish or tray. Drizzle with the olive oil and season well. Cover loosely with baking paper (to prevent the food colouring too quickly), then roast for 30 minutes or until the potatoes are tender, turning everything once or twice. Remove from the oven (see Make Ahead).
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