Herb Garlic Fish Recipes

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HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

BIG RAY'S HERB AND GARLIC FISH



Big Ray's Herb and Garlic Fish image

This works great with any type of white fish: halibut, swai, tilapia, you name it.

Provided by bfr610

Categories     Seafood     Fish

Time 21m

Yield 4

Number Of Ingredients 7

cooking spray
¼ cup mayonnaise
1 clove garlic, minced
1 teaspoon Italian seasoning
1 teaspoon grated Parmesan cheese
4 (4 ounce) fillets pollock fillets
1 tablespoon lemon juice

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a broiler pan with cooking spray.
  • Stir mayonnaise, garlic, Italian seasoning, and Parmesan cheese together in a bowl.
  • Arrange pollock fillets onto prepared broiler pan. Spread mayonnaise mixture over the top of each fillet.
  • Cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. Drizzle lemon juice over the fish.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 1.3 g, Cholesterol 86.2 mg, Fat 12.3 g, Fiber 0.2 g, Protein 22.5 g, SaturatedFat 1.9 g, Sodium 183.7 mg, Sugar 0.3 g

BBQ HERB & GARLIC FISH



BBQ Herb & Garlic Fish image

This recipe is an oldie from Miracle Whip and it is very good! I used Newzealand Blue Hoki Fillets but you can use red or white fish. You may also try 1/4 cup lowfat yogurt with only a 1/4 cup Miricle whip.This is quick and easy.

Provided by Bergy

Categories     Broil/Grill

Time 21m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup Miracle Whip or 1/2 cup Miracle Whip light
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 clove garlic, pressed
1/4 teaspoon ground celery seed
1 lb fish fillet

Steps:

  • Mix dressing and seasoning.
  • Place Fish fillets on greased BBQ grill over medium heat (or on a rack of a broiler pan 2-4 inches from heat).
  • Brush with half of the dressing.
  • Grill or broil, 5-8 minutes.
  • Turn; brush with remainder of the dressing.
  • Continue grilling 5-8 minutes until the fish flakes easily with a fork.

HERB & GARLIC FISH



Herb & Garlic Fish image

I love this recipe because it is so fast and easy. It tastes wonderful. I found this on an ad for Miracle Whip. This recipe works best with white fish. I tried this on salmon, it was not as good. Salmon was thicker and took much longer to cook. I had to wrap it in foil and bake to finish.

Provided by Marcie H

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup Miracle Whip (I use Best Foods mayonnaise)
1 teaspoon italian seasoning
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 lb fish fillet (white fish tastes best)
1/2 cup dried breadcrumbs

Steps:

  • Mix salad dressing and seasonings and 1/2 of the lemon juice in a small bowl.
  • Place fish on greased rack of broiler pan.
  • Brush with salad dressing mixture.
  • Sprinkle with bread crumbs.
  • This is optional.
  • Broil 2 to 4 inches from heat 6 to 8 minutes or until fish flakes easily with fork.
  • Sprinkle with rest of lemon juice just before serving.

BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER



Baked Whole Fish with Lemon, Herbs and Garlic Butter image

Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!

Provided by Nora from Savory Nothings

Categories     Main Course

Time 40m

Number Of Ingredients 13

2 large whole fishes (such as sea bream, sea bass or branzino)
1 heaping tablespoon softened butter
1 head garlic (2 cloves minced and the rest left whole)
1 tablespoon chopped rosemary (plus extra sprigs for stuffing)
1 tablespoon thyme leaves (plus extra sprigs for baking)
salt + pepper
1 lemon (sliced and then cut into triangles)
Olive oil
4 large sun-dried tomatoes (chopped)
1 heaping tablespoon capers (chopped)
2 tablespoons green olives (stoned and chopped)
1 handful parsley leaves (chopped)
Olive oil

Steps:

  • If the fish hasn't been gutted and scaled, do so.
  • Heat the oven to 400°F (200°C). Prepare a roasting tin.
  • Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
  • Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
  • Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
  • In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.

SALMON WITH HERB & GARLIC CREAM SAUCE



Salmon with Herb & Garlic Cream Sauce image

Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!

Provided by Nagi

Categories     Mains     Starters

Number Of Ingredients 13

4 salmon fillets (, skinless (~180g/6oz each) (Note 1))
1/2 tsp black pepper
1/2 tsp salt
1 tbsp olive oil
15g / 1 tbsp butter (, unsalted)
2 garlic cloves (, finely minced)
1/2 cup dry white wine ((or more chicken stock) (Note 2))
1/2 cup chicken or vegetable stock/broth (, low sodium)
1 cup cream (, heavy/thickened )
1/2 cup parmesan (, finely grated (grate your own, Note 3))
2 tsp tarragon leaves* (, finely chopped)
2 tsp chervil* (, finely chopped)
2 tsp parsley* (, finely chopped, plus more for garnish)

Steps:

  • Season: Pat salmon dry, then sprinkle with salt and pepper.
  • Pan-sear: Heat oil in a large non stick skillet over medium high heat. Add salmon, presentation side down, and cook for 3 minutes until golden brown.
  • Flip: Turn salmon and cook the other side for another 2 minutes, until the internal temperature registers 49°C / 120°F (for medium-rare, recommended) or until cooked to your taste (Note 5).
  • Butter baste: When it's almost cooked, add the butter. Melt, then spoon over the salmon a few times.
  • Rest: Remove salmon onto plate, and cover loosely with foil to keep warm.
  • Sauté garlic: Add garlic and stir for 20 seconds or until light golden.
  • Reduce wine: Add white wine, turn up heat to high. Bring to simmer while stirring base of the pan to dissolve all the golden bits into the sauce. Cook 1 minute or until it most evaporates and the wine-y smell is gone.
  • Thicken cream & stock: Add cream and chicken stock, then simmer on medium heat for 2 - 3 minutes until reduced and slightly thickened.
  • Add parmesan & herbs: Stir through parmesan (this will thicken sauce more), then the herbs. Taste sauce and see if more salt and pepper is needed.
  • Serve: Serve salmon with Creamy Sauce, ensuring there's something on the plate to soak up all that amazing sauce! Mashed Potato rates highly. See above video for list of suggestions (including side salads).

Nutrition Facts : Calories 538 kcal, Carbohydrate 4 g, Protein 34 g, Fat 40 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 177 mg, Sodium 519 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB-BAKED FISH FILLETS



Herb-Baked Fish Fillets image

These herb-baked fish fillets are topped with garlic, butter, and seasoned corn flake crumbs, making for a flavorful and delicious crispy fish.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 30m

Yield 4

Number Of Ingredients 10

1 pound frozen fish fillets (partially thawed)
1/4 cup chopped onion
1 clove garlic (minced)
2 tablespoons butter
1/2 teaspoon dried tarragon (crushed)
1/4 teaspoon dried thyme (crushed)
1/4 cup corn flakes (crushed)
1 tablespoon melted butter
1 teaspoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

  • Heat the oven to 450 F. Grease a shallow baking dish big enough to place the fish in a single layer.
  • Place the fish fillets in the prepared baking dish.
  • In a skillet or saute pan over medium-low heat, cook the onion and garlic in 2 tablespoons of butter until tender. Stir in the thyme and tarragon and cook for 1 minute longer.
  • Spread the herb and butter mixture over the fish fillets.
  • In a small bowl, combine the crushed corn flakes with the melted butter and parsley.
  • Top with the seasoned cornflake crumbs and sprinkle with kosher salt and freshly ground black pepper.
  • Bake in the preheated oven for 12 to 15 minutes, or until fish flakes easily with a fork. Very thin fillets might take less time to check the center of the fish with a fork-flakes should separate freely.
  • Serve the fish with lemon wedges.

Nutrition Facts : Calories 215 kcal, Carbohydrate 3 g, Cholesterol 129 mg, Fiber 0 g, Protein 27 g, SaturatedFat 6 g, Sodium 356 mg, Sugar 1 g, Fat 10 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g

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