FISH IN FOIL RECIPE | ALLRECIPES
The 'no-smell' fish recipe that is the ONLY one I make for my family (I hate fish, they LOVE it!). Take foil packets to the table for service, and keep them around for the discarding of bones and skin. Then when dinner's done, haul those babies to the outside trash.
Provided by Denyse
Categories Fish Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Rinse fish, and pat dry.
- Rub fillets with olive oil, and season with garlic salt and black pepper. Place each fillet on a large sheet of aluminum foil. Top with jalapeno slices, and squeeze the juice from the ends of the lemons over the fish. Arrange lemon slices on top of fillets. Carefully seal all edges of the foil to form enclosed packets. Place packets on baking sheet.
- Bake in preheated oven for 15 to 20 minutes, depending on the size of fish. Fish is done when it flakes easily with a fork.
Nutrition Facts : Calories 213.2 calories, CarbohydrateContent 7.5 g, CholesterolContent 67 mg, FatContent 10.9 g, FiberContent 3 g, ProteinContent 24.3 g, SaturatedFatContent 1.8 g, SodiumContent 1849.6 mg, SugarContent 0.2 g
SWORDFISH PICCATA RECIPE - NYT COOKING
Learning to build a pan sauce is the highest yielding 25 minutes you'll ever spend in a kitchen. Pay attention to the flame at each step. Use high heat to sear properly and develop fond in the pan, reduced heat to add acid and build flavor, and then no heat at all — turn the burner off! — to whisk in the cold butter and build up your elegant, emulsified, (life-altering) pan sauce.
Provided by Gabrielle Hamilton
Total Time 15 minutes
Yield 2 servings
Number Of Ingredients 10
Steps:
- Season the swordfish gently but evenly on both sides with salt and pepper.
- Dredge the fish in the flour, patting off any excess.
- In a cast-iron or nonstick skillet, heat grapeseed oil until just smoking over medium-high heat. Add in 2 tablespoons of the butter until melted and bubbling, about 30 seconds.
- Place the swordfish in the pan and cook, turning once, until browned on both sides, about 3-4 minutes each side. Work in batches if necessary to avoid overcrowding the pan.
- Transfer the swordfish to a warm plate, and remove any excess fat from the sauté pan.
- While the pan is still hot, melt 1 tablespoon of butter, sweat the shallots and cook until soft and cooked through, being careful not to brown. About 30 seconds.
- Deglaze the pan with the white wine, and reduce by half.
- Add the capers and lemon juice, and cook for 1 minute.
- Take the pan off the heat, and add in the remaining 6 tablespoons of butter, 1 tablespoon at a time, swirling the pan continuously to emulsify the butter.
- Add in the minced parsley, and season to taste.
- Spoon the sauce over the fish, and garnish with a lemon cheek and a parsley stem.
Nutrition Facts : @context http//schema.org, Calories 1207, UnsaturatedFatContent 41 grams, CarbohydrateContent 27 grams, FatContent 88 grams, FiberContent 2 grams, ProteinContent 71 grams, SaturatedFatContent 40 grams, SodiumContent 1123 milligrams, SugarContent 1 gram, TransFatContent 2 grams
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