Fish Fillet With Clam Sauce Recipes

CLAM BOX FISH CHOW-DA

Steps:

• Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
• When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy!

BAKED COD IN CREAM SAUCE

Steps:

• Preheat oven to 400-degrees.
• Prepare cream sauce (see instructions below) and set aside, keeping warm.
• Spray a 9x13 baking dish with cooking spray and place cod fillets in the dish. Sprinkle with salt.
• Combine melted butter and garlic and brush over fillets, reserving any leftover butter mixture.
• Sprinkle seasoned breadcrumbs over fillets and pour remaining butter mixture over the top.
• Pour cream sauce in the spaces between the cod fillets so it fills up the baking dish and just the tops of the fillets are visible.
• Place in the preheated oven and bake for 25-30 minutes or until the cream sauce starts bubbling.
• When the sauce starts bubbling up, set oven to "broil" and broil for about 3-5 minutes or until the fillets start to turn golden brown.
• Keep a CLOSE eye on it to make sure it doesn't start to burn.
• Remove from oven and serve with potatoes, rice, or vegetables.

FISH WITH CREAM SAUCE

Steps:

• Pat cod fillets dry of excess moisture with paper towels and season with 1/4 teaspoon each of salt and black pepper.
• Heat olive oil and butter in a 12-inch non-stick frying pan over medium heat.
• Place cod fillets in the pan. Cook for 3 to 5 minutes on one side.
• Carefully flip the cod fillets to the other side and continue to cook for another 3 to 5 minutes or until cod is cooked through, is opaque and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Time may vary, depending on the thickness of your fillets.Note: Be gentle flipping, especially if using super fresh fish, as the fillets are quite delicate.
• Once fillets are done, carefully remove with a spatula, transfer to a plate and set aside.
• Add garlic to the pan and cook, stirring often, for 1 minute.
• Pour in heavy cream, broth and remaining 1/4 teaspoon each of salt and black pepper.
• Bring to a simmer and cook, stirring, for 4 to 5 minutes or until the sauce has reduced/thickened and coats the back of a spoon when you draw your finger through it. Taste for seasoning and add more, if necessary, to taste.
• Once sauce has thickened to your liking, stir in dill, lemon juice and lemon zest.
• Pour sauce over fish and serve with lemon wedges (if desired). Enjoy!

FILLET OF FISH WITH LEEK SAUCE

Steps:

• Sprinkle fish on all sides with salt and pepper.
• Trim off root ends of leeks. Cut each leek crosswise in half. Put upper green portion to another use, such as soup, or discard.
• Slice white part of leek lengthwise and rinse thoroughly between the leaves. Cut into thin strips, then into very thin cubes. There should be about 3 1/2 cups.
• Heat 2 tablespoons butter in a skillet and add shallots. Cook briefly, stirring, and add leeks. Cook, stirring, about 2 minutes and add wine and fish broth or clam juice. Cover closely and cook 5 minutes. Uncover and cook until most of the liquid evaporates. Swirl in 6 tablespoons of butter and the chives or parsley. Add salt and pepper.
• Heat remaining 1 tablespoon of butter in a large, heavy skillet and add fish fillets. Cook about 2 minutes on one side or until golden brown. Cook about 1 minute on second side. Cooking time will depend on thickness of fillets. This may have to be done in two batches.
• Spoon equal batches of the leek mixture into centers of four warmed plates. Cover each portion with one cooked fillet. Spoon 1 teaspoon of lemon juice over each fillet and serve.

FISH FILLETS STEAMED IN LETTUCE LEAVES WITH LEMON-DILL SAUCE

Steps:

• Check the fish for any stray bones and cut off any dark flesh that was next to the skin. Cut the fillet into 4 equal square pieces. Season both sides of the fish with salt and pepper. Separate the outer leaves from the head of lettuce, without tearing them. Place a leaf cupped side up and center a piece of fish in the middle of the leaf (use two leaves if necessary). Sprinkle the fish with 1 tablespoon of the dill. Top with another 1 or 2 lettuce leaves, this time cupped side down, so that the fish is completely enclosed in lettuce. Wrap the remaining fillets in lettuce, sprinkle each one with dill, and arrange them, without crowding, in a steamer rack or basket. Bring several inches of water to a boil in the bottom of a steamer. Drop in the mint sprigs, put the steamer rack or basket in place, cover and steam fish 8 minutes for each inch of thickness (e.g. if fish is 3/4 inch thick, steam 6 minutes). Turn off the heat, uncover the steamer and let the fish rest for 1 to 2 minutes. To check for doneness, carefully lift the top leave from one of the packets and peek inside the fillet. If it is still translucent in the center, cover and steam for another 1 to 2 minutes.
• While the fish is steaming, make the sauce. Melt 1 tablespoon of the butter in a small saucepan or skillet over medium-low heat. Add the shallots and cook, stirring, until it is softened but not browned, about 1 minute. Add the lemon zest and juice and bring the mixture to a simmer. Vigorously whisk in the remaining butter, 1 tablespoon at a time, allowing each addition to melt before adding the next. The sauce should be slightly thickened and the butter emulsified. Stir in the dill and season with the salt and pepper to taste.
• Carefully transfer the fish packets to warm serving plates. Pour the sauce over and around the fish and garnish with the dill flowers.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - don't let it boil - and spoon the sauce and the mussels or clams over each fish.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish youre using, either remove the top dark skin by pulling it off or cutting it off with a sharp or - if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water. Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open - about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isnt, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while youre preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce - dont let it boil - and spoon the sauce and the mussels or clams over each fish. Yield: 4 serving Per serving: 605 Calories (kcal); 10g Total Fat; (20% calories from fat); 56g Protein; 31g Carbohydrate; 127mg Cholesterol; 1316mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9407 Converted by MM_Buster v2.0n.

ROASTED COD WITH SPINACH AND CLAM SAUCE

Steps:

• Preheat oven to 450 F. Heat 2 TBLs oil in large nonstick skillet over medium-high heat. Add shallots and garlic and saute until golden, approx 4 min. Add wine and bring to a boil. Add fresh clams, cover and cook until clams open, approx 4 min. (discard any clams that do not open) Stir in canned clams with juice, lemon juice, basil and tarragon, then whisk in butter. Season sauce to taste with salt and pepper. Remove from heat. Meanwhile, heat 2 TBLs oil in large ovenproof skillet over high heat. Sprinkle cod with salt and pepper. Add to skillet and cook 1 minute per side. Transfer skillet to oven and roast until fish is opaque in center, about 5 min. Heat remaining 1 TBL oil in large pot over high heat. Add spinach and crushed red pepper and stir just until spinach wilts, about 3 min. Rewarm sauce over medium heat. Divide spinach among plates. Top with fish and sauce. Bon Appetit sept. 2005 notes: I used halibut instead of cod. the clam sauce is excellent. I used the leftover sauce with pasta a few nights later. I believe I used spinach with sauce for the pasta too.

FISH FILLET WITH CLAM SAUCE

Steps:

• Depending on what kind of flatfish you're using, either remove the top dark skin by pulling it off or cutting it off with a sharp knife or -- if the skin is relatively thin- leave it attached or scale it. Scrape the bottom white side to remove any scales and remove the sharp fins with scissors. (Or ask your fishmonger to do all of this.) Rinse the fish in cold water.
• Preheat the oven to 400 degrees. In a 4-quart pot, bring the wine to a simmer with the shallots. Add the mussels or clams, cover, and steam until they open -- about 7 minutes for mussels, 12 minutes for clams. Take the mussels or clams out of their shells, discard the shells, and reserve the meats. If the shellfish-steaming liquid is sandy, pour it slowly and carefully into a bowl, leaving the sand behind. Arrange the flatfish- dark skin side up- in a buttered or oiled dish that closely fits it and pour on the shellfish- cooking liquid. There should be enough liquid to come halfway up the sides of the fish. If there isn't, add some water or fish broth. Place the containers with the fish on the stove over medium heat until the liquid comes to a simmer. Loosely cover with aluminum foil and slide the fish into the oven . Braise for 5 to 12 minutes per inch of thickness. Carefully transfer the fish to individual platters or plates using a large spatula. Keep the fish warm while you're preparing the sauce. Strain the cooking liquid into a 2- quart saucepan and cook it down over high heat until 1/2 cup remains. Thicken the sauce by whisking in any optional thickeners and bringing it to a quick simmer. Once the sauce is thickened, add the lemon juice and parsley and season with salt and pepper to taste. Gently reheat the mussels or clams in the sauce -- don't let it boil -- and spoon the sauce and the mussels or clams over each fish.