BUTTER ON PAN RECIPES

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EASY PAN FRIED SOLE FISH WITH LEMON-BUTTER SAUCE RECIPE ...



Easy Pan Fried Sole Fish With Lemon-Butter Sauce Recipe ... image

This is a pretty basic recipe but it is just delicious! You can use lemon pepper in place of black pepper.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 7

8 sole fillets
1/2 cup flour
1/2 teaspoon seasoning salt (or use white salt, or to taste)
1/4 teaspoon black pepper (or to taste)
7 tablespoons butter
1/4 cup fresh lemon juice
2 tablespoons chopped fresh parsley

Steps:

  • Mix the flour with seasoned salt and pepper in a shallow dish.
  • Dredge the fish fillets in the flour mixture.
  • Heat a large skillet over high heat.
  • Add in about 3 tablespoons butter to the hot skillet.
  • Saute the fillets in 2 batches, cooking on each side (on high heat about 2 minutes per side) or until just cooked through; transfer the fish to a plate to keep warm.
  • Add in the remaining 4 tablespoons butter and cook until golden in colour; add in lemon juice, bring to a boil and add in the parsley.
  • Season the sauce with salt and pepper.
  • Pour the warm sauce over the fish.
  • Serve immediately.

Nutrition Facts : Calories 467.6, FatContent 26.7, SaturatedFatContent 14.2, CholesterolContent 200.1, SodiumContent 1144, CarbohydrateContent 13.2, FiberContent 0.6, SugarContent 0.5, ProteinContent 42.4

BUTTER-BASTED VENISON STEAKS | WILD + WHOLE



Butter-Basted Venison Steaks | Wild + Whole image

Thanksgiving is typically a holiday of tradition. But breaking tradition can be just as satisfying as roasting a turkey, cracking some canned cranberry sauce, and heaping whipped cream atop a slice of pumpkin pie. Whether your gathering is small or you need an excuse to celebrate the buck you just...

Provided by Danielle Prewett

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

4 venison loin steaks
3 tsp. smoked sea salt
1½ tsp. plain sea salt
¾ tsp. coarse ground black pepper
8 to 12 fresh sage leaves
1 to 2 tbsp. cooking oil
4 tbsp. butter, chopped

Steps:

  • Mince four of the sage leaves and reserve the rest. Blend the salts, pepper, and minced sage together, and rub the mixture over the venison steaks. Note that you may not need all of the spice rub—reserve what you don’t use. You can do this step hours before you cook or immediately before you plan to sear.
  • Heat a large frying pan over medium-high heat on the stovetop or use a cast iron pan over a charcoal fire. You’ll need a pan big enough to accommodate all of the steaks without overcrowding, or you’ll have to work in batches. Once the pan is hot, add a glug of oil and swirl to coat the bottom. Lay down each steak and cook for 2 to 4 minutes. The steaks should sizzle, but not fry and sputter oil. Flip the steaks when brown.
  • Top each piece of meat with one or two sage leaves. Drop the butter into the pan and let it foam. Then tilt the pan to the side and use a spoon to scoop the melted butter and baste it over the top of each steak. The hot butter should gently fry the sage leaves and coat the venison.
  • Repeat this process for a few minutes and start to feel the steaks for doneness. Use a meat thermometer if needed and remove the steaks at 125°F internal for rare, 130°F for medium-rare, and 135°F for medium.
  • Transfer to a cutting board and let the steaks rest uncovered for 5 to 8 minutes. Serve with buttery mashed potatoes and cranberry sauce.
  • *If you prefer to cook your steaks directly on the grill, lightly coat each piece in oil after seasoning. Top with sage leaves after flipping and drizzle foaming hot butter over the tops before serving.

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