Best Summer Fish Skillet Recipes

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.

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 SALMON WITH SUMMER SUCCOTASH

Pan-Seared Salmon with Summer Succotash image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 cup creme fraiche
1/4 cup whole-grain mustard
2 teaspoons lemon zest (1 large lemon)
1/4 cup lemon juice (2 lemons)
1/4 teaspoon kosher salt
Four 6-ounce skinless salmon fillets, wild preferred
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 tablespoons extra-virgin olive oil
1 small red bell pepper, diced (3/4 cup)
1 large shallot, diced (1/4 cup)
1 cup corn kernels, cut from 2 cobs, or 1 cup thawed frozen corn
3/4 cup frozen shelled edamame, thawed
1/2 teaspoon kosher salt
1/2 cup baby kale, roughly chopped
2 tablespoons chopped fresh basil
2 teaspoons lemon juice

Steps:

Preheat the oven to 350 degrees F.
For the sauce: In a medium bowl whisk together the creme fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.
For the salmon: Sprinkle the salmon fillets on all sides with the salt. Heat the olive oil in a large oven-proof skillet over medium-high heat. With tongs, gently place the salmon, flesh-side down, in the pan. Allow the salmon to cook, undisturbed, for 3 minutes to form a golden crust. Using a spatula, gently flip each fillet. Transfer the pan to the oven for an additional 5 minutes. Remove from the oven and cover with foil to keep warm.
For the succotash: Heat the olive oil in a medium skillet over medium-high heat. Add the red peppers and shallots and cook for 4 minutes, stirring often with a wooden spoon. Add the corn, edamame and salt and cook for another 3 minutes. Remove the pan from the heat and stir in the kale, basil and lemon juice.
To serve: Spread 2 tablespoons of the sauce in a circle on each serving plate. Top with 1/2 cup of the succotash, and a salmon fillet. Serve with sauce on the side if desired.

PAN FRIED COD

Pan Fried Cod image

Simple pan fried cod with butter and lemon. This light and healthy dinner comes together in minutes. One of the best easy ways to cook fish!

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 15m

Number Of Ingredients 7

Ingredients

2 6-ounce cod fillets (or halibut, bass, salmon, or a similar firm-bodied fish)
1/2 teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons canola oil (or grapeseed oil. Do not use olive oil, as it will burn.)
1 tablespoon unsalted butter
2 tablespoons chopped herbs of choice* (parsley, basil, dill, and thyme are all delicious)
1 small lemon (cut into wedges)

Steps:

Pat the cod fillets very dry. Season both sides with salt and pepper.
Heat the oil a 10-inch or similar cast-iron or heavy-bottom skillet over medium-high heat. Once the oil is hot and shiny (but not yet smoking), gently lower the fish into the oil, moving away from your body with your motion in case the oil splatters. Lower the heat to medium.
Let the fish cook undisturbed on the first side for 2 to 3 minutes, until the underside is nicely golden.
Gently flip the cod over. A flexible, thin metal spatula (such as a fish spatula) works best. The cod might stick a bit at first, but work gently and firmly and you'll get it. Place the butter in the pan. With a spoon, spread the pat around the fish. Tilt the pan away from you so that the butter pools, then baste the fish with the butter a few times.
Continue cooking on the other side until the fish is opaque, flakes easily with a fork, and reaches 145 degrees F on an instant read thermometer, about 2 additional minutes.
Sprinkle with fresh herbs and squeeze the lemon over the top. Enjoy immediately, with an extra squeeze of lemon if desired.

Nutrition Facts : ServingSize 1 (of 2), Calories 331 kcal, Carbohydrate 5 g, Protein 31 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 88 mg, Fiber 2 g, Sugar 1 g

ONE-PAN FISH WITH BACON AND SWEET CORN

One-Pan Fish With Bacon and Sweet Corn image

The delightful textures of this dish's three main components - crisp bacon, tender fish and plump corn kernels - make for a lovely summer dinner. Tilapia, trout, bass or any other flaky yet firm white fish will work well. Naturally smoked bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. When fresh corn isn't in season, frozen corn can be used, but will require a minute or two more in the skillet. A squeeze of fresh lemon juice rounds out the dish with its acidity.

Provided by Yewande Komolafe

Categories dinner, weeknight, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 (6-ounce) fish fillets, such as tilapia, snapper, trout or striped bass, skin on or off
Kosher salt
1/2 cup chopped flat-leaf parsley leaves and tender stems
1/2 teaspoon red-pepper flakes
2 garlic cloves, finely grated
1 tablespoon chopped thyme leaves (from 5 to 6 sprigs)
1 lemon
4 tablespoons extra-virgin olive oil
4 bacon slices, chopped
2 small shallots, finely chopped
2 cups fresh corn kernels (from 2 ears of corn)

Steps:

Lightly season both sides of the fish fillets with salt. In a large bowl, combine 1/4 cup parsley with the red-pepper flakes, garlic and thyme. Zest the lemon into the bowl and stir in 2 tablespoons olive oil. Transfer the fish to the bowl and turn to coat. Cover and marinate at room temperature for 15 minutes. (The fish can be covered tightly and refrigerated for up to 12 hours.) Cut the zested lemon into 8 wedges and set aside.
Heat a large skillet over medium. Add the bacon and cook, stirring frequently, until crispy, about 6 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Increase the heat to medium-high. Add the remaining 2 tablespoons olive oil to the bacon drippings in the skillet. Lay the marinated fish fillets in an even layer (skin-side down if your fillets are skin-on) and cover fish with any leftover marinade from the bowl. Cook until the fish is firm, opaque and flakes easily when poked with a fork, 2 to 3 minutes per side. Transfer the fish to a serving platter; keep the skillet on the stove.
Lower the heat to medium, and add the shallots and reserved bacon. Cook, stirring, until the shallots soften, about 2 minutes. Add the corn, stir and cook until just tender, about 2 minutes. Season with salt and squeeze in the juice from 3 lemon wedges. Add the remaining 1/4 cup chopped parsley, stir and spoon over the fish. Serve with the remaining lemon wedges for squeezing.