Black Bass And Green Beans With Dill Butter Sauce Recipes

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

BLACK BASS AND GREEN BEANS WITH DILL BUTTER SAUCE

Steps:

• Preheat broiler. Bring a 6- to 8-quart pot of to a boil, then cook beans, uncovered, until tender, 5 to 7 minutes. Drain and transfer to a platter.
• Meanwhile, pat fish dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil a 15- by 10-inch flameproof shallow baking pan with some of oil, then add fish, skin side down, and drizzle with remaining oil.
• Broil 4 to 5 inches from heat until just cooked through, about 5 minutes, then arrange over beans. Put pan on stovetop over moderate heat, then add wine and boil 1 minute. Add butter in pieces, dill, and remaining 1/4 teaspoon each of salt and pepper and cook, stirring or swirling, until incorporated. Pour sauce over fish.

FRENCH-CUT GREEN BEANS WITH DILL BUTTER

Steps:

• To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
• Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
• Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.

GREEN BEANS WITH DILL CREAM SAUCE

Steps:

• Cook beans according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender. Stir in flour until blended; gradually add broth. , Stir in the vinegar, salt, dill and pepper. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat. Stir in sour cream; heat through (do not boil). Drain beans; serve with sauce.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.