Pan Seared Haddock Recipes
PAN SEARED HADDOCK
This recipe is for one, but can easily be increased. From Wegmans, the big grocery poobah in these parts.
Provided by Mamie37
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Coat haddock evenly on all sides with flour.
- Pat off excess.
- Heat skillet on Medium-High.
- Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet.
- Wait until oil faintly smokes before adding haddock.
- Place haddock carefully in hot oil.
- When sides have changed color about 1/3 to 1/2 of way up--1 to 2 minutes--turn carefully.
- Lower heat and cook until internal temperature of 130 is reached.
- Add butter, shallots and thyme to pan.
- Melt and blend, but do not burn the butter.
- Baste the fillet and continue cooking until temperature is 140.
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
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
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 COD
Keep in mind this recipe works with any thick block of fish, skinless or skin-on. Serve with a salad, rice, bread, whatever makes you happy.
Provided by Hank Shaw
Categories Main Course
Time 1h15m
Number Of Ingredients 4
Steps:
- Salt the blocks of fish well and set in the refrigerator for one hour.
- Get your pan hot over a high heat burner, about 2 minutes. While this is happening, pat the fish dry with paper towels. Make sure it's dry. Add the tablespoon of oil and swirl it around. It will heat up very fast.
- As soon as you see a wisp of smoke coming from the oil, lay the fish pieces down in the pan, well spaced, skin side down (or the side where the skin used to be). Turn the heat down to medium-high and let them cook, undisturbed, for 5 minutes, or until you see the bottom starting to caramelize. Using a thin metal spatula, ideally a fish spatula, carefully try to lift the fish from the pan. It should come up easily, or stick in only one or two spots. If not, keep cooking it -- the fish will release when it's ready.
- When that happens, add the butter, and once it melts, drop the heat all the way to low. Use a spoon to baste the butter over the pieces of fish until they turn opaque. You will need to tilt the pan to do this properly. Serve the fish seared side up.
Nutrition Facts : Calories 271 kcal, Carbohydrate 1 g, Protein 30 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 103 mg, Sodium 93 mg, Sugar 1 g, ServingSize 1 serving
More about "pan seared haddock recipes"
PAN FRIED HADDOCK - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
- Remove the fillets of haddock from the fridge, and set aside. In a separate bowl, mix together one cup of all purpose flour, and seasonings. My go to spice mixture is 2 tsp onion powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper.
- Heat oil or clarified butter in a pan on the stove over medium high heat. Allow the oil to heat up and become 'slick' looking.
- Add the seasoned fish fillet to the hot oil, making sure to first shake off any excess flour first. The fish should start to sizzle as soon as it touches the pan. Do not attempt to shake or move the fish once it is in the hot pan.
PAN SEARED AND GARLIC HERB HADDOCK RECIPE BY NAEEMA MIA
From halaal.recipes
- Heat a non stick pan until hot add 2 tblsp olive oil and sear fillet skin side down for 2 minutes turn over and sear for another 2 minutes.
PAN SEARED HALIBUT RECIPE WITH LEMON BUTTER SAUCE ...
From wholesomeyum.com
PAN SEARED HADDOCK WITH HODGE PODGE | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
PAN FRIED HADDOCK MEDITERRANEAN STYLE - EATING EUROPEAN
From eatingeuropean.com
5/5 (5)Category Dinner, Main CourseCuisine MediterraneanTotal Time 20 mins
SHEET PAN HADDOCK WITH ROASTED VEGGIES - UPGRADED HEALTH
From upgradedhealth.net
Estimated Reading Time 1 min
- Preheat your oven to 425°F (210°C). Lightly oil a baking sheet or coat with nonstick spray or use aluminum foil and coat with coconut oil.
- Whisk together 2 tablespoons olive oil, water, garlic, lime juice, honey, paprika , cumin and cilantro in a small bowl.
- Place sweet potato fries, beets, squash and broccoli in a single layer onto the prepared baking sheet. Stir in 2 tablespoons olive oil; season with salt and pepper, to taste, and mix well. Make some space for the white fish fillets and place fish in the reserved spaces. Brush fish with the honey-lime mixture.
- Bake until fish flakes easily with a fork and the broccoli begin to crisp up on the edges and have softened, about 20 – 25 minutes. Serve the baked fish garnished with cilantro, sliced chili peppers and lime wedges, if desired. Enjoy!
THE EASIEST FOOLPROOF CRISPY PAN-SEARED FISH YOU'LL EVER ...
From seriouseats.com
- Season. For best flavor, you want to season everything in layers, starting with the actual fish. Season generously with salt and pepper (you can use white pepper if you don't like the look of those black specks on your fish; I don't care much about looks and prefer the flavor of the black here).
- Dredge. Carefully pick up the fish filet in one hand and dip it into all-purpose flour that you've seasoned gently with salt and pepper. You want to be dipping it with the presentation-side facing down.
- Dip. Next up in our standard breading: egg. You want to make sure the egg is very well beaten and homogenous to get an even layer of coating.
- Coat. Finally, a dip into panko-style breadcrumbs. It's essential that the fish gets a good thick layer of them, so press down firmly (but not so firmly as to destroy the fish).
- Rest. This is the kind of coat that protects from heat, not cold. The panko coating will insulate the fish from the direct heat of the pan, allowing it to cook more gently and keeping it nice and tender.
- Add to Pan Gently. Bring a fair amount of oil—enough to form a thin coat across the bottom of your skillet—to a shimmer over medium heat. No need to blast it!
- Cook and Rotate. Let the fish gently bubble away in the oil, rotating the filets and swirling the pan gently so that the bread crumbs cook evenly.
- Peek. After a few moments, gently lift a filet with a flexible fish spatula and check to see how it's coming along. This one is not quite there yet.
- Lift. That looks about right. Very gently lift up the fish with the spatula and your hand and carefully tip it over. And don't worry—the second side will not stick either.
PAN-FRIED HADDOCK | I SAY NOMATO
From halifaxbloggers.ca
- One fillet at a time, quickly dunk your haddock into the milk so that it's lightly coated, then lay it in the flour first on one side and then the other so that it is completely covered in flour. I make kind of an assembly line so that it's a plate with the plain fish, then the milk, then the flour, then a plate for the flour-coated fish - makes it go very quickly!
- Heat up a frying pan on med-high and melt the butter. Add your fillets, and cook for about 3-5 minutes on each side. You want the outside to be nice and crispy, but the inside soft and flaky. Try not to overcook it, which will make it slightly tougher (but still very delicious!)
PAN-FRIED HADDOCK WITH LEMON & CAPERS – STEPH GAUDREAU
From stephgaudreau.com
- In a very small skillet over medium-low heat, add the olive oil, garlic, preserved lemon and capers. Gently cook until the garlic becomes fragrant and the kitchen starts to smell awesome, about 2 minutes. You don’t want the garlic to burn, so keep the heat on the low side. Turn off the heat and set aside.
- In a medium skillet, heat the ghee or avocado oil on high heat. You want the pan really hot so the fish browns a bit. Tip: Blot the fish dry with paper towel so it’s not wet when you put it in the pan.
- If there is skin on one side, put the skin side down first. Cook for about 4 minutes, then carefully flip and cook another 1-2 minutes on the other side.
- To serve, spoon the lemon and caper topping over the fish and garnish with a sprinkle of pink peppercorns. If you don’t have those, just add a few grinds of fresh black pepper.
PAN SEARED HADDOCK RECIPE - FOOD.COM | RECIPE | HADDOCK ...
From in.pinterest.com
5/5 (8)Total Time 15 minsServings 1
SEAR-ROASTED HADDOCK OR COD WITH HORSERADISH AïOLI & LEMON ...
From finecooking.com
4.6/5 (17)Category Main CourseServings 4Estimated Reading Time 2 mins
PAN-SEARED HADDOCK FILLETS WITH CAPERS AND LEMON-BUTTER ...
From yuliyaskitchenandmore.wordpress.com
Estimated Reading Time 1 min
PAN SEARED STRIPED BASS RECIPES FILLETS
From share-recipes.net
PAN SEARED HADDOCK RECIPE - FOOD.COM | RECIPE | HADDOCK ...
From pinterest.ca
PAN SEARED CHILEAN SEA BASS RECIPE - ORGANICALLY ADDISON
From organicallyaddison.com
PAN SEARED HADDOCK RECIPE - FOOD.COM | RECIPE | HADDOCK ...
From pinterest.ca
PAN SEARED HADDOCK FILLETS RECIPES
From full-recipes.com
NOT TASTED PAN FRIED FISH LIKE THIS BEFORE | EASY FRIED ...
From youtube.com
BROWN BUTTER SEARED HADDOCK WITH MUSTARD CREAM SAUCE ...
From cookingforkeeps.com
PAN-SEARED HALIBUT WITH LEMON CAPER SAUCE - SCRAMBLED CHEFS
From scrambledchefs.com
PAN SEARED HADDOCK RECIPES
From tfrecipes.com
PAN-SEARED HADDOCK WITH LEMON CAPER SAUCE - CHAMPAGNE …
From champagne-tastes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #main-ingredient #preparation #for-1-or-2 #seafood #easy #fish #dietary #low-sodium #low-carb #low-in-something #number-of-servings
You'll also love