Pan Seared Roughy With Basil Sauce Recipes

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Pan-Roasted Fish Fillets With Herb Butter image

A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. 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.

Provided by Julia Moskin

Categories dinner, lunch, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

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
Lemon wedges

Steps:

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.

Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram

PAN-SEARED COD WITH BASIL SAUCE

Pan-seared Cod With Basil Sauce image

This has a fresh pesto-like feel without the nuts, and a lot less fat. Any flaky white fish can be used here - I usually have tilapia or whitefish around rather than cod. I had an open bottle of Reisling and so I used that in place of the broth. From Cooking Light.

Provided by Vino Girl

Categories Whitefish

Time 21m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup fresh basil, finely minced
1/4 cup reduced-sodium chicken broth
2 tablespoons parmesan cheese, freshly grated
4 teaspoons olive oil
1/2-1 teaspoon salt, divided
2 garlic cloves, minced
4 (6 ounce) cod fish fillets or 4 (6 ounce) other similar fish
1/4 teaspoon black pepper, freshly ground
cooking spray

Steps:

Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
Coat a large nonstick pan with cooking spray and heat over medium-high heat.
Saute fish for 5 minutes on each side or until it flakes easily with a fork.
Spoon basil sauce over fish to serve.

Nutrition Facts : Calories 196.7, Fat 6.5, SaturatedFat 1.3, Cholesterol 75.9, Sodium 426.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 32

PAN SEARED ROUGHY WITH BASIL SAUCE

Pan Seared Roughy With Basil Sauce image

I was finally able to take a recipe (Recipe #112259) and make it using what I had on hand. It's not changed all that much from the original, as I'm sure you can tell, but I'm getting better. I don't know who will agree, but this is GREAT! It's like having a pesto sauce on top without the expense of pesto...and feels good that it's made in my own kitchen too.

Provided by SmoochTheCook

Categories Orange Roughy

Time 31m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

4 teaspoons dried basil
1/4 cup nonfat chicken broth
2 tablespoons vegan parmesan cheese, freshly grated
4 teaspoons extra virgin olive oil
1/2-1 teaspoon salt, divided
2 garlic cloves, minced
4 (4 ounce) orange roughy fillets
1/4 teaspoon black pepper, freshly ground
cooking spray

Steps:

Combine basil, broth, cheese, oil, 1/2 tsp salt, and garlic in a small bowl.
Sprinkle fish with 1/2 tsp salt (I omit) and pepper.
Coat a large nonstick pan with cooking spray and heat over medium-high heat.
Saute fish for 5 minutes on each side or until it flakes easily with a fork.
Spoon basil sauce over fish to serve.

Nutrition Facts : Calories 134.8, Fat 5.4, SaturatedFat 0.6, Cholesterol 71.4, Sodium 407.7, Carbohydrate 1, Fiber 0.3, Protein 19.8

SKIRT STEAK W/BASIL SAUCE

skirt steak w/basil sauce image

I adapted this recipe from gourmet magazine. The original calls for cilantro, so feel free to use that instead. I am not a big meat eater, but i do love skirt steak!

Provided by chia2160

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cloves garlic, chopped
1 cup basil
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 pinch cayenne
1 pinch salt
1 pinch pepper
2 lbs skirt steaks, cut into 4 pieces
1 teaspoon cumin
salt and pepper
cooking spray

Steps:

make a paste of garlic and salt transfer to a blender and add olive oil, lemon juice, basil, cayenne and pepper, blend until smooth, set aside.
mix cumin, salt and pepper and rub into both sides of skirt steak.
spray a grill pan with cooking spray.
add steaks, in 2 batches, and cook 2-5 minutes per side for medium rare.
slice steaks thinly across the grain, serve with sauce.

Nutrition Facts : Calories 395.6, Fat 24.3, SaturatedFat 6.7, Cholesterol 89.2, Sodium 143.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.2, Protein 40.8

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