Skillet Fish Dinner Recipes

SKILLET FISH WITH SPINACH

Skillet Fish with Spinach image

Tender fish fillets get a burst of flavor from seafood seasoning and a dash of salt and pepper. Paired with dressed-up spinach, this simple main course from our Test Kitchen is sure to impress!

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 orange roughy fillets (4 ounces each)
1-1/2 teaspoons seafood seasoning
2 tablespoons olive oil
2 tablespoons butter
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup chicken broth
Salt and pepper to taste

Steps:

Sprinkle fillets with seafood seasoning. In a large skillet, cook fillets in oil and butter over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Remove and keep warm., Add mushrooms to the skillet; cook, uncovered, for 2-3 minutes or until tender. Add spinach and broth; cook 3-4 minutes longer or until spinach is heated through. Season with salt and pepper. Serve with fish.

Nutrition Facts : Calories 219 calories, Fat 14g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 547mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 2g fiber), Protein 21g protein. Diabetic Exchanges

FISH SKILLET

Fish Skillet image

Our one-pan fish dinner can go straight from the grill to the table. Be sure to serve with plenty of crusty bread to sop up all that delicious sauce.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Time 35m

Number Of Ingredients 12

Ingredients

22 ounces cherry tomatoes
1 onion, halved and thinly sliced
4 cloves garlic, smashed and sliced
2 cans (13.5 ounces each) whole artichoke hearts, drained, halved if large
1/2 cup pitted olives, such as Kalamata
1/2 cup caper berries
1/4 cup extra-virgin olive oil
1/4 cup dry white wine
Coarse salt and freshly ground pepper
1 1/2 pounds skinless firm white-fleshed fish, such as cod or monkfish, cut into 4 pieces
1 small lemon, thinly sliced
Crusty bread, for serving

Steps:

Combine tomatoes, onion, garlic, artichokes, olives, caper berries, oil, and wine in a large straight-sided skillet (it will be used on the grill). Season with salt and pepper, then season fish on both sides with salt and pepper and arrange on top. Place lemon slices on top of and around fish.
Preheat grill to medium-high. Place skillet on grill, cover grill, and cook until fish is opaque throughout, about 20 minutes. Serve immediately with bread.

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

SAUCY SKILLET FISH

Saucy Skillet Fish image

The main industry here on Kodiak Island is fishing, so I'm always on the lookout for new seafood recipes. This is my favorite way to fix halibut since it's quick and tasty. I often get recipe requests when I serve this to guests.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1/2 cup all-purpose flour
1-1/4 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2 pounds halibut, haddock or salmon fillets or steaks
1 medium onion, sliced
1/3 cup butter, cubed
1-1/2 cups sour cream
1 teaspoon dried basil
1 tablespoon minced fresh parsley

Steps:

In a large bowl, combine the flour, salt, paprika and pepper. Add fish and toss to coat (if using fillets, cut into serving-size pieces first). , In a large cast-iron or other heavy skillet, saute onion in butter until tender; remove and set aside. Add fish to the skillet, cook over medium heat until fish just begins to flake easily with a fork, 3-5 minutes on each side. Remove fish to a serving plate and keep warm. , Add the sour cream, basil and onion to the skillet; heat through (do not boil). Serve with fish. Garnish with parsley.

Nutrition Facts : Calories 319 calories, Fat 18g fat (10g saturated fat), Cholesterol 87mg cholesterol, Sodium 531mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

FAST FISH SKILLET

Fast Fish Skillet image

Add color and flavor to your tilapia with Fast Fish Skillet. Fast Fish Skillet includes pesto, peppers and grape tomatoes for an unbeatable weeknight dish.

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 7

Ingredients

4 tilapia fillets (1 lb.)
1/4 cup KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 yellow pepper, chopped
1 zucchini, cut lengthwise, then crosswise into slices
1 cup grape tomatoes
3 Tbsp. thinly sliced fresh basil

Steps:

Brush fish with 2 Tbsp. dressing; cook in skillet on medium heat 3 to 4 min. on each side or until fish flakes easily with fork. Transfer to plate; cover to keep warm.
Add remaining dressing, pesto, vegetables and tomatoes to skillet; cook 5 min. or until heated through, stirring frequently. Spoon over fish.
Top with basil.

Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

SKILLET FISH AND VEGETABLES

Skillet Fish and Vegetables image

Looking for a seafood dinner? Then check out this flavorful fish and vegetables skillet recipe that is ready in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

1 (14 1/2-oz.) can ready-to-serve chicken broth
1 cup fresh baby carrots, quartered lengthwise
1/2 cup chopped celery
1 tablespoon dried parsley flakes
1 3/4 cups uncooked instant brown rice
1 lb. orange roughy fillets
1/4 teaspoon garlic-pepper blend

Steps:

In 12-inch nonstick skillet, combine broth, carrots, celery and parsley flakes. Bring to a boil. Reduce heat to medium-low; cover and cook 3 minutes.
Uncover skillet; return to a boil. Stir in rice. Top with orange roughy fillets; sprinkle with garlic-pepper blend. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until liquid is absorbed and center of fish flakes easily with fork. Garnish with fresh parsley sprigs if desired.

Nutrition Facts : Calories 250, Carbohydrate 33 g, Cholesterol 25 mg, Fiber 3 g, Protein 23 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g

MEDITERRANEAN FISH SKILLET

Mediterranean Fish Skillet image

"This is a simple, healthy and filling meal with lots of flavor," writes Sarah Christenson of Pensacola, Florida. "It's quick and only uses one pan! If you prefer, skip making the salsa and just toss in a can of Rotel tomatoes and green chilies with a splash of wine."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1 large tomato, seeded and finely chopped
1 small green pepper, finely chopped
1 jalapeno pepper, seeded and minced
3 tablespoons minced fresh basil
3 tablespoons white wine or chicken broth
1 shallot, sliced
1 garlic clove, minced
1/2 teaspoon chili powder, divided
2 whitefish fillets (5 ounces each)
1 tablespoon olive oil

Steps:

In a small bowl, combine the tomato, peppers, basil, wine, shallot, garlic and 1/4 teaspoon chili powder; set aside., Sprinkle fillets with remaining chili powder. In a large skillet, cook fillets in oil over medium-high heat for 4-5 minutes on each side or until fish flakes easily with a fork, adding tomato mixture during the last 3 minutes of cooking.

Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 87mg cholesterol, Sodium 90mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

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