FISH PICCATA RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
Provided by Melissa d'Arabian : Food Network
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
Provided by
Prep Time 02 hours 40 minutes
Cook Time 010 minutes
Yield Serves 2 - 3
Number Of Ingredients 10
Steps:
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
More about "recipe pollock recipes"
GREEK-STYLE ROAST FISH RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Fish Course, Main course, Supper
Cuisine Greek
Calories 388 calories per serving
- Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
FISH PICCATA RECIPE | MELISSA D'ARABIAN | FOOD NETWORK
Reviews 4.6
Total Time 20 minutes
- Heat the olive oil in a large saute pan over medium-high heat. While the pan is heating, blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess. Saute the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together. Pour onto the fish and garnish with the chopped parsley.
BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
From fultonfishmarket.com
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
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