LEMON BASIL SAUCE RECIPES
LOBSTER WITH LEMON & HERB BUTTER SAUCE - BBC GOOD FOOD
Lobster served two ways: with a buttery dipping sauce for the large chunks of meat and a salad made with the smaller pieces. Nothing is wasted and this easy main lets the lobster shine!
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 2
Number Of Ingredients 11
Steps:
- To make the sauce, warm the lemon juice in a small saucepan. Add the butter, a few cubes at a time, swirling them into the lemon juice over a very low heat to melt them, adding a few more pieces until all the butter is used. Take the sauce off the heat, season to taste and keep warm.
- To make the salad, gently toss the rocket, avocado and lobster meat together. Dress with the lemon juice and olive oil, and toss again until everything is mixed and coated.
- To serve, stir the herbs through the sauce and pour into a ramekin or small bowl. Put the sauce on a plate and pile the large chunks of lobster meat on one side and the salad on the other. Bring the plate to the table to share – dip the tail meat, claws and crusty bread into the sauce.
Nutrition Facts : Calories 649 calories, FatContent 61 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 3 grams fiber, ProteinContent 22 grams protein, SodiumContent 1.7 milligram of sodium
PAN-SEARED CHILEAN SEA BASS WITH CARAMELIZED LEMON SAUCE
The deep flavor of caramelized lemons is a great match for rich and meaty Chilean sea bass. Pair the dish with sautéed spinach and a quick pilaf for a fantastic meal that you can pull off in well under an hour.
Provided by WHOLEFOODSMARKET.COM
Total Time 30 minutes
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place a large heavy skillet over medium-high heat.
- When very hot, add lemons cut-side down.
- Sprinkle fish with salt and pepper.
- When lemons just begin to brown, about 3 minutes, push them to one side of the skillet and add oil and fish.
- Cook until fish is browned and just opaque in the center, about 4 minutes per side, lowering heat if lemons and fish brown too quickly.
- Transfer fish to a platter and lemons to a cutting board.
- Place the skillet over low heat and add shallot. Cook, stirring, for 1 minute.
- Stir in wine and cook for 1 minute.
- Squeeze 2 lemon halves through a strainer into the skillet. Remove from heat and swirl in butter. Stir in thyme and pour sauce over fish.
- Cut remaining lemon halves into wedges and serve with fish.
Nutrition Facts : Calories 250 calories, FatContent 10 grams, SaturatedFatContent 3 grams, CholesterolContent 75 milligrams, SodiumContent 350 milligrams, CarbohydrateContent 5 grams, ProteinContent 32 grams
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- Season the fillets with salt and pepper. Heat a saute pan on top of the grill. When the pan is hot add 2 tablespoons of 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. Add the rest of the butter to the pan and melt. When the butter is hot, add the sliced garlic. Fry the garlic until it just 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.
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