COOKING FISH ON GRILL PAN RECIPES

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INDOOR-GRILLED SALMON RECIPE | FOOD NETWORK KITCHEN | FOOD ...



Indoor-Grilled Salmon Recipe | Food Network Kitchen | Food ... image

Provided by Food Network Kitchen

Categories     main-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 3

Four 5-ounce center-cut salmon fillets (about 1-inch-thick), skin-on
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Bring the salmon to room temperature 20 minutes before grilling. 
  • Preheat the oven to 450 degrees F. Set a large cast-iron grill pan over low heat and pre-heat for 1 minute. 
  • Meanwhile, brush the salmon lightly with the oil and season with salt and pepper. 
  • Raise the heat under the grill pan to medium-high. Place the salmon, skin-side up on the grill, at an angle across the ridges of the pan. Cook until the fish has distinctive grill marks, about 3 minutes. To make cross-hatched grill marks, use a spatula to re-position the fillets about 45 degrees (keep the skin-side up). Cook 2 minutes more. Turn the salmon over, and transfer the grill pan to the oven. Continue cooking the fish in the oven for 2 to 3 minutes for pink inside, 5 minutes for medium, and 7 minutes for well done. 
  • Remove the fish from the pan, and let rest for 2 minutes, to finish cooking. (If the skin comes loose during cooking, you may remove and discard it before serving, if desired.) Serve.

PAN-FRIED BLACKFISH FILLETS WITH WARM HERB VINAIGRETTE RECIPE



Pan-Fried Blackfish Fillets With Warm Herb Vinaigrette Recipe image

Provided by Molly O'Neill

Total Time 20 minutes

Yield Four servings

Number Of Ingredients 6

4 6-to-8-ounce blackfish fillets, skin attached
Kosher salt and freshly ground pepper to taste
2 to 4 teaspoons olive oil
3 tablespoons sherry vinegar, or more as needed
3 tablespoons extra-virgin olive oil
2 tablespoons mixed chopped fresh parsley, chives and chervil (or any 2 of them)

Steps:

  • Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
  • Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
  • Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 14 grams, CarbohydrateContent 1 gram, FatContent 18 grams, FiberContent 0 grams, ProteinContent 37 grams, SaturatedFatContent 3 grams, SodiumContent 533 milligrams, SugarContent 0 grams

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