Herbedupbutterfish Recipes

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WHITE FISH IN HERBED BUTTER



White Fish In Herbed Butter image

Make and share this White Fish In Herbed Butter recipe from Food.com.

Provided by MizzNezz

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 tablespoons butter, softened
1 teaspoon dill weed
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs white fish fillets (I like true cod, or orange roughy)

Steps:

  • Mix all but fish in small bowl.
  • Heat skillet; add butter mixture.
  • Add fish and saute for about 6-7 minutes on each side.
  • Garnish with lemon wedges.

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

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

HERBED UP BUTTERFISH



Herbed up Butterfish image

I love seafood and this is a great dish because it is so simple. Anyone can cook this so if you are reading this give it a go.

Provided by Ben Ross

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

4 tablespoons butter or 4 tablespoons margarine, very soft
1 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon white pepper
6 butterfish fillets
lemon wedge

Steps:

  • In a bowl mix the butter, thyme, onion powder, garlic powder, salt and white pepper.
  • Place the ingrediets from the bowl into a frying pan on medium heat.
  • Once the butter has melted add the butterfish fillets and cook for 3-5 minutes on each side or until it is cooked to your satisfaction.
  • Squeeze the lemon wedge over the fish once cooked or serve as a garnish.

Nutrition Facts : Calories 69.8, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.4, Sodium 261.7, Carbohydrate 0.4, Fiber 0.1, Protein 0.2

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