PAN FRIED HALIBUT STEAK WITH LIGHT GREEN SAUCE
A delightful and rich halibut recipe with a memorable herbed white wine cream sauce.
Provided by Charter Guy
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
- Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
- Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.
Nutrition Facts : Calories 526.6 calories, Carbohydrate 16.5 g, Cholesterol 143 mg, Fat 28 g, Fiber 1.9 g, Protein 49.6 g, SaturatedFat 14.9 g, Sodium 344.2 mg, Sugar 0.3 g
CODFISH STEAK IN GREEN SAUCE
Provided by Florence Fabricant
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Combine minced parsley, garlic and salt in a mortar or a blender and process until finely ground. The mixture will be damp, green and salty. Reserve.
- Heat two tablesoons oil in a heavy-bottomed casserole. Add codfish steaks and quickly sear for 10 to 15 seconds on each side. Remove fish and lower heat. Add remaining oil and saute onions until soft but not brown. Stir in flour and cook for a minute or two.
- Stir in stock and heat, stirring constantly, until the sauce is quite smooth and thick. Stir in wine. Stir in parsley and garlic mixture, then return fish steaks to casserole, basting them with the sauce. Cover and bake in preheated oven for 20 minutes. Garnish with chopped parsley before serving.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 16 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 851 milligrams, Sugar 1 gram
TOMATO-GREEN PEPPER SAUCE WITH FISH STEAKS
Provided by Moira Hodgson
Categories condiments, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a large skillet soften the onion and the garlic in the olive oil. Add the peppers and cook for five minutes.
- Meanwhile, drop the tomatoes into boiling water, drain them and remove their skins. Chop, seed and add them to the pepper and onions. Add salt, pepper, marjoram and Cayenne and simmer gently for 25 minutes, or until the sauce is fairly thick. Serve on the side with fish steaks.
Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 796 milligrams, Sugar 9 grams
PESCADO EN SALSA VERDE (FISH FILLETS IN GREEN SAUCE)
From "A Taste of Old Cuba." this recipe originally came from a 1950's Cuban TV cooking show--Cocina al Minuto--and can be made in 30 minutes and it couldn't be easier. You can use any white fleshed fish (snapper, flounder, grouper, etc.) and it's a great meal with rice, salad, and good bread to sop up the sauce. I like to add one little hot red pepper, chopped, but that's up to you--as is the amount of garlic.
Provided by Chef Kate
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Blot the fillets dry--really dry--to avoid a watery sauce.
- In a blender, combine olive oil, wine, vinegar, parsley, onion, garlic, salt and pepper and blend on high until smooth.
- In a large skillet, arrange the fish snugly in a single layer and pour the sauce over the fish.
- If the fish won't fit in one layer, arrange the fish in two layers, pouring half the sauce over the first layer and the rest over the top.
- Bring the sauce to a boil over high heat.
- Immediately reduce the heat to low, partially cover the pan and gently simmer the fish for 15 to 20 minutes or until the fish flakes when pierced with a fork.
- Cooking time depends on the thickness of your fillets; if they are thin, they will be done in less time.
Nutrition Facts : Calories 441.9, Fat 26.7, SaturatedFat 3.9, Cholesterol 71, Sodium 482, Carbohydrate 3.4, Fiber 0.6, Sugar 0.9, Protein 40.3
SAUTEED COD STEAKS AND TOMATOES WITH GREEN SAUCE
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small food processor blend watercress, arugula, mayonnaise, and lemon juice until leaves are chopped fine and sauce is smooth, adding 1 to 2 teaspoons water if necessary to thin sauce to consistency of thin mayonnaise. Transfer sauce to a small bowl.
- Season cod with salt and pepper. In a heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 3 minutes, or until crisp and golden. Turn fish over and sauté 2 minutes more. Move fish to one side of skillet and to other side add tomatoes, vinegar, and salt and pepper to taste. Sauté tomatoes and fish 1 minute, or until tomatoes are just wilted and fish is just cooked through and barely flakes with a fork.
- Transfer fish with a spatula to each of 2 plates and spoon tomato mixture on top. Pour some green sauce over fish and serve remaining on the side.
HAKE IN GREEN SAUCE
Categories Fish Dinner Pea Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 main-course servings
Number Of Ingredients 11
Steps:
- Make fish stock:
- Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
- Cook fish:
- Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.
GREEN SAUCE FOR FISH
Provided by Amanda Hesser
Categories easy, quick, condiments, side dish
Time 5m
Yield 3/4 to 1 cup; enough for 4
Number Of Ingredients 9
Steps:
- Scrape onion and garlic into a food processor. Add parsley, capers, olive oil, pepper flakes and lemon juice.
- Process in bursts, stirring occasionally and adding more oil if necessary. Do not overblend. Add salt to taste. If garlic is too powerful, you can add a little bread soaked in milk to tame sauce. Serve on side.
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