PAN-ROASTED FISH FILLETS WITH HERB BUTTER RECIPE – NYT COOKING
You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon. plat socca recettes.
Provided by: Julia Moskin
Total time: 20 minutes
Yield: 2 servings
|2 5- to 6-ounce fish fillets, like black bass, haddock, fluke, striped bass, tilefish, snapper or salmon, 1/2- to 1-inch thick|
|Salt and ground black pepper|
|3 tablespoons grapeseed or canola oil|
|2 tablespoons unsalted butter|
|2 sprigs fresh thyme, tarragon, chives or another herb|
|1 tablespoon chopped flat-leaf parsley, optional|
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
@context http//schema.org, Calories 461, UnsaturatedFatContent 25 grams, CarbohydrateContent 5 grams, FatContent 37 grams, FiberContent 3 grams, ProteinContent 29 grams, SaturatedFatContent 10 grams, SodiumContent 471 milligrams, SugarContent 0 grams, TransFatContent 1 gram
PAN SEARED HADDOCK RECIPE – FOOD.COM
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
Yield: 1 serving(s)
|1 haddock fillet, 6 ounces|
|1 1/2 teaspoons olive oil|
|1 tablespoon butter|
|1 teaspoon chopped shallot|
|1 teaspoon chopped thyme|
|2 tablespoons pan searing flour|
- Coat haddock evenly on all sides with flour.
- Pat off excess.
- Heat skillet on Medium-High.
- Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
- Wait until oil faintly smokes before adding haddock.
- Place haddock carefully in hot oil.
- When sides have changed color about 1/3 to 1/2 of way up–1 to 2 minutes–turn carefully.
- Lower heat and cook until internal temperature of 130 is reached.
- Add butter, shallots and thyme to pan.
- Melt and blend, but do not burn the butter.
- Baste the fillet and continue cooking until temperature is 140.
Calories 308.2, FatContent 19.1, SaturatedFatContent 8.4, CholesterolContent 87.5, SodiumContent 150.7, CarbohydrateContent 12.6, FiberContent 0.5, SugarContent 0.1, ProteinContent 20.8