Best Fish With Sizzling Olive Butter Recipes

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FISH FILLET WITH GARLIC BUTTER AND BLACK OLIVES



Fish Fillet With Garlic Butter and Black Olives image

A recipe from the Coup de Pouce, I think it's from March or April. Tilapia and halibut can be used in this recipe.

Provided by Boomette

Categories     Halibut

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup butter
12 garlic cloves, whole, peeled
1 cup roasted red pepper, cut in fine strips
1/3 cup black olives, pits removed
2 tablespoons capers
2 tablespoons dill or 2 tablespoons basil, chopped
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 lb fish fillet, with white flesh (4)

Steps:

  • In a large skillet, heat butter and garlic at medium heat until butter is frothy. Reduce heat to medium-low (or at low heat if butter is golden too fast) and cook for 15 minutes or until butter is golden, stirring from time to time. Reduce in purée the garlic cloves. Add red bell pepper, black olives and capers and cook for 4 minutes. Add sage and lemon juice and stir.
  • Meanwhile, in another large skillet, heat oil at medium-high heat. Add fish fillets and cook 6 to 8 minutes or until golden and the flesh is easy to flake with a fork (flip the fillets one time during cooking). Garnish the fillets with garlic butter and olives.

Nutrition Facts : Calories 420.9, Fat 32.3, SaturatedFat 15.9, Cholesterol 123.3, Sodium 981.5, Carbohydrate 6.4, Fiber 1.5, Sugar 0.3, Protein 27.3

FISH WITH SIZZLING OLIVE BUTTER



Fish With Sizzling Olive Butter image

Sizzling butter is an excellent base for several classic sauces for fish, including amandine and meunière. Here, garlic, sliced olives (try a mix of green and black), fennel seeds and lime juice are thrown into the pan, adding tangy, bright and aromatic flavors. You can use this sauce for any kind of fish, whether pearly fillets of cod or meaty tuna or salmon. It even works with shrimp and chicken breasts. After all, there are few things that aren't improved by a drizzle of garlicky melted butter. Serve this over rice or with crusty bread to catch all that butter.

Provided by Melissa Clark

Categories     dinner, easy, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 10

1/4 cup unsalted butter (1/2 stick)
1 tablespoon extra-virgin olive oil
1 cup mixed olives, such as Kalamata, Castelvetrano, Moroccan or Picholine, pitted and sliced
2 garlic cloves, minced or finely grated
1/2 teaspoon fennel or coriander seeds, coarsely crushed (use the flat side of your knife or a mortar and pestle)
4 (1-inch-thick) pieces flaky white fish fillet, such as cod (about 6 ounces each), patted dry
Kosher salt and freshly ground black pepper
2 lime wedges, plus more for serving
1/4 cup chopped cilantro or parsley, leaves and tender stems
1/4 cup chopped dill, leaves and tender stems

Steps:

  • Heat oven to 350 degrees. Heat a large, oven-safe skillet over medium. Add butter and oil, and cook until butter melts and starts to sizzle, 1 to 2 minutes. Stir in olives, garlic and fennel or coriander, and cook until fragrant, 1 to 2 minutes.
  • Season fish fillets with salt and pepper, then nestle them in one layer in the skillet. Carefully spoon some of the butter mixture over the fish, basting the fillets, then transfer pan to the oven.
  • Bake until fish is opaque and flaky, 8 to 13 minutes, basting halfway through. Remove from oven and transfer fillets to serving plates.
  • Squeeze a wedge or two of lime into the butter mixture and spoon sauce over fish. Top with black pepper, cilantro and dill, with extra lime wedges on the side for squeezing.

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