PAN-ROASTED FISH FILLETS WITH HERB BUTTER
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
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
G. GARVIN'S BAKED GEORGIA CATFISH RECIPE - (4.3/5)
Provided by garciamoss
Number Of Ingredients 7
Steps:
- Start by washing the fish, and place to the side on damp towel. In a large bowl combine all the seasonings with the flour. Place a large sauté pan on the flame and add two table spoons of oil- season the fish and dredge the fish into the flour and place in the oil and quickly sauté for one minute on both sides. Place the pan into then oven at 350°F for another seven to ten minutes until fish is baked to perfection.
HERB BAKED CATFISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange catfish fillets in a 9x13-inch baking dish. Combine parsley, paprika, thyme, oregano, basil, and black pepper in a small bowl; sprinkle herb mixture over fish. Mix lemon juice, butter, and garlic powder in another bowl; drizzle butter mixture over fish.
- Bake in preheated oven until fish is easily flaked with a fork, about 20 minutes.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 1.9 g, Cholesterol 102 mg, Fat 6.7 g, Fiber 0.7 g, Protein 24.6 g, SaturatedFat 2.8 g, Sodium 89.6 mg, Sugar 0.3 g
BAKED HERB CATFISH
Spice up August, National Catfish Month, with these well-seasoned fillets. A healthy twist on batter-fried catfish, the baked entree cuts the calories and saves the flavor. -Kathy Giannone, West Henrietta, NY
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Combine the first seven ingredients; sprinkle over fillets on both sides. Place in a greased 13-in. x 9-in. baking dish. Combine the lemon juice, butter and garlic; drizzle over fillets., Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 249 calories, Fat 15g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 706mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 27g protein.
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