Sautéed Fish Fillets With Olive Salsa Recipes

SIMPLE SAUTEED FISH WITH GARLIC

Steps:

• Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
• Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
• Add garlic. Sauté 1 minute without disturbing the fish.
• Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
• Add 3 tablespoons of parsley and turn off the heat.
• Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
• Sprinkle with remaining tablespoon parsley and lemon juice.

EASY SAUTEED FISH FILLETS

Steps:

• Combine flour, salt and pepper in a shallow dish. Thoroughly dredge fillets; discard any leftover flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES

Steps:

• Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add half of fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
• When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
• Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
• When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
• Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.