3 TASTY WAYS TO COOK FLATHEAD
If you're looking to add more fish into your diet but want something that's really versatile, flathead is a great choice for you to try. Flathead is a tasty and light whitefish that pairs well with many other ingredients, so you can...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 6
Steps:
- Combine salt, pepper, and flour in a bowl. Measure out 2 tablespoons (16 g) of flour and pour it into a large mixing bowl. Add pinches of salt and pepper until you're happy with the seasoning. Then, stir the ingredients together until they're thoroughly combined. The amount of spices you add to the coating all depends on your preferences, so add as much or as little seasoning as you want. You could also try experimenting with other herbs and spices, such as paprika or crushed coriander seeds.
- Sprinkle your flathead fillets with garlic powder. Lay all of your fillets on a plate or baking tray so they're easier to season. Evenly spread 2-4 teaspoons (6-12 g) of garlic powder over the fish to give them a stronger flavor. Flip the fillets over and spread the remaining garlic powder on the other sides.
- Coat your fish with your flour mixture. Transfer your fillets into the bowl with your flour mixture. Sprinkle the flour mix onto both sides of the fillets to give them a light coating. Shake off any excess flour so it doesn't clump up while you're cooking. The flour will help your fish get crispy while they're cooking.
- Heat olive oil in a pan over medium-high heat. Pour 1 teaspoon (4.9 ml) of olive oil into a non-stick skillet and put it on your stove. Turn the burner on medium-high heat and let the oil heat up completely. Once the oil starts bubbling and has a shimmery appearance, you're ready to cook. You can always use vegetable oil if you don't have olive oil. Be careful cooking with oil since it could cause a fire if it gets too hot. If it does, turn off the burner right away and cover the pan.
- Cook your fish in the pan for 2 minutes per side. Lay your fillets in the pan so they're spaced apart, or else you'll overcrowd them and they won't cook evenly. Flathead fillets are usually pretty small, so they won't take long to cook. Leave the fillets alone for 2 minutes before flipping them over with a spatula. When you finish cooking your fish, it should easily flake apart and have opaque meat.
- Check the fillets with a meat thermometer to see if they're at 145 °F (63 °C). Undercooked fish can give you foodborne illnesses, so always check the internal temperature before eating. Stick a meat thermometer into the thickest part of the fillet and wait for it to settle on a temperature. If your fish is at least 145 °F (63 °C), then you're ready to eat. If your fish is still underdone, leave it in the pan for another minute before checking it again.
- Serve your fish while it's still hot with vegetables. Take your fish out of the pan and put it on a serving plate lined with paper towels to catch the excess oil. When you eat your fish, try pairing it with sweet potatoes, cherry tomatoes, or asparagus as a side to complete your meal. Put any leftover fish into an airtight container and keep it in your fridge for up to 4 days.
FILET MIGNON WITH TARRAGON BUTTER
In this recipe video, I make a Filet Mignon, which is one of my favorite cuts of steak. Filet is the most tender cut, but some complain that it lacks the flavor of some of the other cuts. I actually agree with that...but frankly don't think it's a problem at all, because there are ways to boost the flavor of the more tender cuts...and to help with the tenderness of the more flavorful cuts. For this Filet recipe, we're going to use a compound butter made with tarragon to boost of the flavor and make this steak packed with flavor. Tarragon is the main herb in a Béarnaise sauce, and goes really well with steak. However, you can use this same technique with just about any herb. If you want to see the full write up and ingredient list, head over to the recipe page, linked below, and I hope you enjoy this steak as much as I do.
Provided by Dave Beaulieu
Categories Main
Time 40m
Number Of Ingredients 1
Steps:
- There's come controversy whether the Filet Mignon is the "king of steaks" or not. It's certainly among the priciest cuts, and the most tender, but critics says that with that tender texture, comes a loss of flavor. I say I understand both points of view; I'd also say that having to choose a favorite cut, is like asking a mom to choose a favorite child....so, why not love them all. When I do cook filet mignon, one of techniques I like to employ, is the use of a compound (or Maitre'd) butter. In this version, I use some tarragon to create a tarragon compound butter, and smother it over the steak after it's cooked. Tarragon is the primary herb in a béarnaise sauce, and goes magnificently with steaks. Hope you enjoy it as much as I do!! RECIPE FOR FILET MIGNON WITH TARRAGON BUTTER Ingredients for Filet with Tarragon butter (for 2) 2 8oz to 10oz Filet Mignon steaks 3 tablespoons butter; at room temperature 1 tablespoon finely chopped fresh tarragon Salt & pepper Recipe Overview and Keys to Success To make the best filet mignon with tarragon butter, just make sure to do the following: Cooking the steak is easily the most important part of this recipe. I urge you to check out my Five Rules for the Perfect Steak and How to Pan Roast Steaks (of course you can do this on the grill as well). Make sure you season the filet well; use a very hot pan (or grill) to get a good sear, and watch the doneness For the tarragon butter, I think you need to use fresh tarragon. The texture and flavor of dried just isn't the same, and the compound butter really needs fresh Making Filet Mignon with Tarragon Butter You should make the tarragon butter (up to a day in advance) first Allow the butter to come up to room temperature in a small bowl Finely chop about a tablespoon worth off fresh tarragon - you don't need to be exact with the measurements Combine the chopped tarragon and the butter together and mix until incorporated If you're using immediately, you can simply leave out. If you're making it in advance you can wrap and refrigerate for up to a day, or freeze for a couple weeks; once done we cook the steak Pre-heat your oven to 425 degrees Season your steaks with salt and pepper, and allow them to come up to room temperature prior to cooking Heat a heavy bottomed pan over the burner until it is slightly smoking; or get your grill super hot Coat the steaks in oil (I use olive oil), and lay them in the hot pan; you should hear a very loud sizzle. If you don't, remove the filets and allow the pan to get hotter Allow the steaks to sear on that side without touching them for 3 - 5 minutes; depending on the thickness of the steak with the thicker filets going longer Turn the steaks over, and allow them to sear on the other side (again, no touching) for another 2 - 4 minutes; again depending on the thickness Move the whole pan (filet's and all) into your hot oven, and cook for another 2 - 4 minutes or until the steak are at the desired doneness sFor an average size filet mignon (2 - 3 inches thick) the minimum times will get you to about med-rare As the butter melts and the tarragon gets exposed to the heat from the steak you'll get that beautiful aroma wafting up. You can use this same technique with just about any herb you'd like. Serve it up with your favorite sides, and you're good to go. Leave me a comment and let me know how it goes.
FILET MIGNON WITH TARRAGON BUTTER
Make and share this Filet Mignon With Tarragon Butter recipe from Food.com.
Provided by RecipeNut
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Rub steaks with olive oil, season with salt and pepper, and let stand at room temperature for 15 minutes.
- Heat medium skillet over medium-high heat. For rare steak, cook filets until instant thermometer reads 130 degrees, about 10 minutes, turning once (for filets cooked to a greater doneness, turn down heat and increase cooking time). Transfer to serving plate and tent loosely with aluminum foil.
- Place pan on medium heat; melt butter until it begins to brown slightly, scraping up any browned bits. Add garlic, and cook until fragrant, about 15 seconds. Add tarragon, swirling to blend. Pour sauce over steaks. Serve immediately.
FLATHEAD FILLETS WITH A TARRAGON BUTTER
This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of perch, so adapt the recipe for what you can get, I have also made this with small sea brim fillets, so it is versatile, just make sure they a little fillets.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides.
- Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess.
- Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick.
- Boil, steam or microwave the asparagus and snow peas until just tender.
- Mix tarragon with melted butter.
- To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.
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- In a small dish add the soft butter, tarragon and the lemon zest. Mix with a spatula to combine well.
- Spoon the herb butter on one end of a piece of parchment paper a couple inches from the edge and shape it into a log with the spatula.
- Fold the edge of the parchment paper over the butter log and roll the paper to enclose the butter log. Twist each end like a piece of bubble gum and place the butter log in the refrigerator or freezer until firm.
- When ready to use the butter, unwrap it and slice into 1/4-inch slices. Refrigerate the slices of butter until the fish is ready to serve.
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2013-05-28 The recipe. Put 350g of cod fillet, cut from the thick end of the fish, into a large, shallow pan with the juice of two lemons, 40g of butter and half a small bunch of tarragon…
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2021-05-07 There are a bunch of savory dishes you can partner with this tarragon butter recipe. Chop off a medallion size (coin) of the butter and toss it into your favorite sauce or spread on garlic bread. You can also top cuts of meat, particularly grilled chicken, salmon, beef fillets…
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- Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.
- Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.
- Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand ($17). -Karen MacNeil
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FLATHEAD FILLETS WITH TARRAGON BUTTER - 9KITCHEN
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FLATHEAD FILLETS WITH A TARRAGON BUTTER RECIPE - WEBETUTORIAL
Flathead fillets with a tarragon butter is the best recipe for foodies. It will take approx 40 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make flathead fillets with a tarragon butter at your home.. Flathead fillets with a tarragon butter may come into the following tags or occasion in which you are looking to create your recipe.
From webetutorial.com
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The other night when I made these I used really small fillets of pe… Oct 24, 2019 - This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt.
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FLATHEAD FILLETS WITH A TARRAGON BUTTER RECIPE - FOOD.COM ...
Aug 21, 2019 - This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt. The other night when I made these I used really small fillets of pe…
From pinterest.com
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FLATHEAD FILLETS WITH A TARRAGON BUTTER
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Melt 1 tablespoon butter in a skillet. Add fish, top side down and cook over high heat until brown on the bottom, 3 to 5 minutes. Turn and cook until fish flakes, about 3 minutes. Timing depends on thickness of the fish. Remove to a platter. Over low heat, add remaining 2 tablespoons butter to skillet. Stir in lemon juice and tarragon. Spoon ...
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The other night when I made these I used really small fillets of pe… May 27, 2020 - This is a very simple dish, it does not take much time to make, is really healthy and looks wonderful. When I lived in Australia I used to make this with flathead fillets, but these fish are native to Australia, so now I have moved I have had to adapt.
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