SAGE AND FISH RECIPES
FISH WITH SAGE AND GARLIC SAUCE RECIPE - FOOD.COM
This is lovely with any kind of white fish. I used halibut cheeks the for the first time and it was great!
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Separate and peel the garlic, and simmer in water til they are soft, about 20 minutes.
- Reserve several whole cloves, and let the rest simmer for 10 minutes more.
- Then push through a fine strainer, so you have about 1/4 cup of puree.
- Season the fish with salt and pepper and roll in flour, then saute fillets in the olive oil with the whole garlic cloves til just browned on high heat.
- Then place in oven to bake til firm.
- Meanwhile, heat the sage, broth, garlic puree and cream, and whisk until just thickened,~5 min.
- Pour the sauce over the fish a few minutes before it is done.
- Serve with a couple of spoonfuls of sauce over the fish.
Nutrition Facts : Calories 495.2, FatContent 33, SaturatedFatContent 10, CholesterolContent 103.1, SodiumContent 384, CarbohydrateContent 18.2, FiberContent 0.8, SugarContent 0.5, ProteinContent 31
HALIBUT WITH BROWN BUTTER, LEMON AND SAGE RECIPE
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
Provided by David Tanis
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Nutrition Facts : @context http//schema.org, Calories 357, UnsaturatedFatContent 11 grams, CarbohydrateContent 8 grams, FatContent 21 grams, FiberContent 2 grams, ProteinContent 33 grams, SaturatedFatContent 9 grams, SodiumContent 490 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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