CRISPY FISH WITH LEMON DILL SAUCE
Lemon and dill flavor a white wine sauce that complements the crispy fish fillets. We prefer using a firm white fish like halibut or walleye.
Provided by Land O'Lakes
Categories Fish Lemon Main Course Fruit Seafood Meat, poultry, and seafood
Yield 6 servings
Number Of Ingredients 16
Steps:
- Combine wine, shallots and lemon juice in saucepan. Cook over medium heat until mixture comes to a boil. Continue boiling 4-5 minutes or until liquid is reduced.
- Reduce heat to low.
- Stir in whipping cream with whisk. Remove from heat. Stir in 2 pieces cold butter using whisk. Add another butter piece, whisking constantly. Place pan over low heat; continue whisking, adding remaining butter pieces one at a time, until mixture is creamy. Remove from heat. Stir in dill and lemon zest.
- Place flour and bread crumbs into separate shallow bowls. Beat egg in another shallow bowl. Set aside.
- Cut fish into 4-inch pieces. Season both sides of fish with salt and pepper. Dip both sides of fish into flour. Dip one side of fish into egg, then into bread crumbs.
- Melt butter in 12-inch skillet until sizzling. Place fish into skillet, crumb-side down. Cook over medium heat, turning once, 5-7 minutes or until fish flakes with fork.
- Top each fish fillet with 1 tablespoon lemon dill sauce.
Nutrition Facts : Calories 320 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 115 milligrams, Sodium 400 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Sugar grams, Protein 17 grams
LEMON PEPPER DILL FISH
Steps:
- Place fish filets in a microwave-safe dish. Cut butter into pieces and place all over fish. Sprinkle with dill weed and lemon pepper. Drizzle fresh lemon juice all over the fish.
- Cover and cook on high for 3 to 5 minutes or until the fish turns white.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 1 g, Cholesterol 125.5 mg, Fat 23.8 g, Protein 21.7 g, SaturatedFat 14.7 g, Sodium 232.8 mg, Sugar 0.3 g
LEMON DILL SALMON FILLET
This is honestly the best salmon you will ever taste! Lemony dill salmon fillets steamed to perfection in tin foil pouches accompanied by homemade tartar sauce! Quick. Simple. Delicious.
Provided by LotusLikes2Eat
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes and green beans, cover, and steam until tender, about 10 minutes. Drain.
- Brush the shiny side of 2 large pieces of aluminum foil with 1 teaspoon olive oil each. Place salmon skin-side down in the center. Brush remaining olive oil and garlic over salmon. Sprinkle dill on top. Divide lemon slices over salmon; squeeze 1/2 lemon on top. Season with 1/2 teaspoon pepper and 1/3 teaspoon salt.
- Cover salmon with 2 pieces of aluminum foil, shiny-side down. Roll aluminum foil inwards on all sides to create a pouch. Transfer pouches to a baking sheet.
- Bake in the preheated oven until salmon flakes easily with a fork, 10 to 12 minutes.
- Mix mayonnaise and capers together in a small bowl to make a tartar sauce. Stir in juice from 1 lemon, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
- Serve steamed potatoes, green beans, and tartar sauce alongside salmon.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 14.4 g, Cholesterol 40 mg, Fat 18 g, Fiber 3.1 g, Protein 17.5 g, SaturatedFat 2.9 g, Sodium 537.5 mg, Sugar 1 g
FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE
Steps:
- Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
- While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
- Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.
GRILLED LEMON DILL FISH
Make and share this Grilled Lemon Dill Fish recipe from Food.com.
Provided by Jolene Green
Categories Summer
Time 23m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT grill to medium heat. Mix mayo, lemon peel, lemon juice and dill.
- PLACE fish on greased grill grate. Brush with half of the mayo mixture.
- GRILL 5 min.; turn fish. Brush with the remaining mayo mixture. Grill an additional 5 to 8 minute or until fish flakes easily with fork.
Nutrition Facts : Calories 220.2, Fat 10.8, SaturatedFat 1.7, Cholesterol 72.8, Sodium 327.6, Carbohydrate 2.9, Fiber 0.1, Sugar 1.4, Protein 26.1
POACHED FISH WITH LEMON AND DILL
You can use 1 lb. fresh or thawed frozen firm white fish fillets such as cod, haddock or halibut and reduce cooking time to 5 minutes.
Provided by Dancer
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix broth, wine, dill and lemon in skillet.
- Heat to boiling.
- Place fish in broth mixture.
- Cover and cook over low heat 10 minutes or until done.
- Discard poaching liquid.
Nutrition Facts : Calories 325.5, Fat 18.5, SaturatedFat 3.7, Cholesterol 100.3, Sodium 101.3, Carbohydrate 1.1, Fiber 0.2, Sugar 0.3, Protein 33.9
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