FISH FLORENTINE
This easy Fish Florentine recipe, made with a pan seared firm white fish served on a creamy bed of spinach feels like something you would order out in a fancy restaurant!
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.
- Add spinach season with a pinch of salt and pepper mix until the spinach wilts down.
- Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.
- Heat a separate skillet on medium high heat, add remaining oil and butter.
- Season fish on both sides with salt and pepper and place on the hot pan.
- Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.
- Divide the spinach mixture on the bottom of each plate and top with piece of fish.
Nutrition Facts : ServingSize 1 fish filet with scant 1/2 cup spinach, Calories 351 kcal, Carbohydrate 6 g, Protein 43 g, Fat 16.5 g, SaturatedFat 6.5 g, Cholesterol 78 mg, Sodium 300 mg, Fiber 2 g, Sugar 2 g
CREAMED LACINATO KALE
This preparation is classic for a reason. Obviously, spinach is the usual green recruited for this dish, but I love using tender kale in its place. You can make in advance, then simply warm with the breadcrumbs and top with lemon juice just before serving. This should have a baked feeling, so the oven time is important to achieve the classic "steakhouse side dish" effect.
Provided by Alex Guarnaschelli
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Heat 1 tablespoon oil in a large braiser over high heat. When the oil begins to smoke, add half the kale to the pan. Season with salt and cook, stirring, until the leaves take on a deep green hue and lose 50 to 75 percent of their volume, 2 to 3 minutes. Transfer the kale to a large bowl with the spinach. Repeat with the remaining oil and kale, adding it to the bowl as done.
- Return the braiser to high heat and add the cream. Simmer the cream until it reduces to about 1 3/4 cups, about 5 minutes. Add the cream to the greens and stir to combine. Add the Parmesan, Gruyere, Worcestershire, chile flakes, nutmeg, lemon zest and juice and salt to taste. Return the greens to the braiser and top with the panko and a drizzle of oil. Bake until warmed, 12 to 15 minutes.
FISH MILANESE WITH SUMMER SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate.
- Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve.
- Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper.
- Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes. Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt.
- Divide the fish and vegetables among plates. Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges.
Nutrition Facts : Calories 680, Fat 40 grams, SaturatedFat 6 grams, Cholesterol 169 milligrams, Sodium 944 milligrams, Carbohydrate 52 grams, Fiber 4 grams, Protein 29 grams, Sugar 5 grams
FLOUNDER MILANESE
Steps:
- Preheat the oven to 250 degrees F and place a sheet pan in the oven.
- Dry the fish on both sides with paper towels. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper on a dinner plate. In a low, shallow bowl, whisk the eggs with 1 tablespoon water. Put the bread crumbs on another plate. Dredge the fish on both sides in the seasoned flour and dust off the excess. Dip both sides into the egg mixture and, finally, dredge both sides in the bread crumbs.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large (12-inch) saute pan and cook 2 fillets at a time over medium to medium-high heat for 2 to 3 minutes on each side, until cooked through. Transfer the fish in one layer to the sheet pan in the oven. Add more butter and oil and cook the rest of the fillets, transferring them to the sheet pan as they're done. Toss the arugula with enough Lemon Vinaigrette to moisten. Place one fillet on each plate and pile the arugula salad on top. Heat the capers in the saute pan for 30 seconds and sprinkle over the fish and salad. Sprinkle with grated Parmesan, a squeeze of lemon juice, and the fleur de sel. Serve hot.
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
FLUKE AU GRATIN
This is a very old recipe, taken from the kitchen of Henri's in Lynbrook, N.Y., opened by an extravagant French restaurateur named Henri Charpentier in 1910. It asks for flounder, known on Long Island as fluke, but you could make it with cod or haddock or halibut, with freshwater trout or catfish, with any mild-flavored fish. It's an elegant and really quite simple preparation, the fish fillets baked on top of and beneath a butter sauce cooked with chopped shallots, garlic, chives, parsley and minced mushrooms, brightened with lemon juice and white wine, and with bread crumbs, sliced mushrooms and dots of butter strewn across the top. You can make the sauce in the morning, if you like, and assemble the dish for the oven just before dinner, making it a breeze for weeknight entertaining. But it's no stretch to do it all, as Charpentier might have said, "à la minute."
Provided by Sam Sifton
Categories dinner, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. In a medium skillet, melt 2 tablespoons of the butter over medium-high heat. When it foams, add the shallot, garlic, minced mushrooms, chives and parsley; stir to combine. Sauté until the garlic starts to toast and turn golden, about 2 to 3 minutes.
- Stir in 1/4 cup of the wine, the vinegar and lemon juice. Let cook until the liquid is reduced by half, stirring frequently, about 2 to 3 minutes. Season to taste with salt and pepper.
- Butter a casserole or baking dish large enough to accommodate the fillets of fish in one even layer, and spoon half the sautéed mushroom mixture into it. Arrange the fillets on top, season them with salt and pepper, and cover with the sliced mushrooms.
- Stir the remaining 2 tablespoons of wine into the sautéed mushroom mixture, and drizzle it evenly over the sliced mushrooms. Sprinkle the bread crumbs over the top of the dish. Cut the remaining 2 tablespoons butter into small pieces, and dot over the top.
- Roast until the top is golden and the fish is opaque and flaky, about 10 to 12 minutes. Garnish with remaining parsley.
FISH MILANESE
This fast weeknight dinner features quick-cooking flounder prepared alla Milanese, the style of breading and frying meat cutlets. The fillets are lightly breaded and pan-fried until golden and crisp on the outside and tender in the middle. A lemony, brown-butter pan sauce with capers comes together quickly to add a tangy brininess to the dish. A bit of avocado on the side adds creaminess that balances the crisp fish and peppery arugula. Any leftover fish makes for terrific sandwiches the next day, stacked with lettuce, tomato, pickles and mayo.
Provided by Kay Chun
Categories dinner, quick, weeknight, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place flour, eggs and bread crumbs in three separate shallow bowls, and season each with salt and pepper. Crumble the oregano with your fingertips and add to the bread crumbs; mix well.
- Season fish with salt. Working with one piece at a time, dredge in flour (shake off excess), dip in egg (shake off excess) then dredge in bread crumbs, pressing to adhere. Transfer to a large plate.
- In a 12-inch nonstick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil over medium heat. Add 2 fillets and cook until golden underneath, about 3 minutes. Flip fish and cook until golden on the second side and cooked through, 2 minutes longer. Transfer to a large paper towel-lined plate, and season with salt. Wipe out skillet. Repeat with 1 tablespoon of the butter, 1 tablespoon of the oil and the remaining fish.
- Wipe out skillet and melt the remaining 4 tablespoons butter over medium-low heat. Add shallot and cook, stirring occasionally, until shallot is softened and butter is golden brown, about 2 minutes. Stir in the garlic until fragrant, 30 seconds. Add the remaining 3 tablespoons oil, plus the lemon juice, parsley, capers and caper brine, and mix well. Transfer the brown-butter vinaigrette to a small heatproof bowl, and season with salt and pepper.
- Divide the fish, arugula and avocado among plates, and drizzle with the brown-butter vinaigrette. Serve with lemon wedges.
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