Best Peanut Crusted Fish Fillets With Fried Bananas 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

NUT-CRUSTED FRIED FISH

Nut-Crusted Fried Fish image

The nutty taste of this simple coating complements flaky fish fillets quite nicely. Complete the meal with parsley new potatoes and corn on the cob in season. Or, for a faster finish, serve with frozen French fries and mixed vegetables.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons seasoned bread crumbs
3 tablespoons finely chopped pecans or pistachios
1/4 teaspoon salt
Dash pepper
3 tablespoons all-purpose flour
3 tablespoons milk
1/2 pound fish fillets (about 1/2 inch thick)
2 tablespoons vegetable oil

Steps:

In a shallow bowl, combine the bread crumbs, pecans or pistachios, salt and pepper. Place the flour in a shallow bowl and the milk in another bowl. Cut fish fillets into serving-size pieces if necessary. Dredge fish in flour, dip in milk, then coat with the crumb mixture., Heat oil in a nonstick skillet over medium heat. Fry the fish for 4-5 minutes on each side or until it flakes easily with a fork.

Nutrition Facts : Calories 451 calories, Fat 30g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 527mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.

PEANUT-CRUSTED FISH FILLETS WITH FRIED BANANAS

Peanut-Crusted Fish Fillets with Fried Bananas image

Categories Fish Sauté Lime Banana Peanut Gourmet

Yield Serves 2

Number Of Ingredients 9

Ingredients

2 unripe bananas
2 tablespoons unsalted butter
1 tablespoon vegetable oil
two 6- to-8 ounce skinless flounder or orange roughy fillets
1/2 teaspoon ground cumin
1 large egg
1/4 teaspoon salt
2/3 cup finely chopped unsalted peanuts
4 teaspoons fresh lime juice plus lime wedges as an accompaniment

Steps:

Peel the bananas and cut them lengthwise into 1/4-inch-thick slices. In a large ovenproof skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides, in the fat sauté the banana slices for 1 minute on each side, or until they are golden, and transfer them with a spatula to a plate. Pat the fish dry and sprinkle it with the cumin and salt and pepper to taste. Have ready in separate shallow dishes the egg beaten with the salt and the peanuts. Dip each fillet in the egg mixture, letting the excess drip off, and dredge it in the peanuts. To the skillet add the remaining 1 tablespoon butter, heat it over moderately high heat until the foam subsides, and in it sauté the fillets for 3 minutes. Turn the fillets, top them with the banana slices, and sauté them for 2 minutes more. Drizzle the fish with the lime juice, transfer the skillet to the middle of a preheated 450°F. oven, and bake the fish for 5 minutes. Transfer the fillets with a spatula to 2 heated plates and serve them with the lime wedges.