Sautéed Fish Fillets With Orange Butter Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAN FRIED FISH WITH CITRUS BUTTER SAUCE



Pan Fried Fish with Citrus Butter Sauce image

Fish fillets get lightly battered and pan-fried then served with a zesty citrus butter sauce.

Provided by Taming of the Spoon

Categories     Dinner

Time 50m

Number Of Ingredients 17

1 cup dry white wine
1/4 cup fresh grapefruit juice
2 tablespoons fresh orange juice
1 1/2 tablespoons fresh lemon juice
2 tablespoons Champagne vinegar
2 tablespoons minced shallots
1 small bay leaf
3 tablespoons cream
6 tablespoons cold unsalted butter, cut into 1/2 inch cubes
2 teaspoons finely chopped parsley
Salt and pepper to taste
2 eggs
1/2 cup milk
4 (6 ounce) grouper fillets (or other firm white fish such as mahi-mahi)
1/2 cup flour
Salt and pepper to taste
Canola oil for frying

Steps:

  • Combine wine, grapefruit juice, orange juice, lemon juice, vinegar, shallots, and bay leaf in a small saucepan. Boil mixture over medium-high heat until it is reduced to about 1/3 cup, 15-20 minutes. Add cream and boil until mixture is reduced to 1/3 cup again, 1-3 minutes. Discard the bay leaf.
  • Reduce heat to low and whisk in butter 1 piece at a time, adding the next piece of butter before the previous one has completely melted. Lift pan off heat as necessary to keep sauce from getting too hot if butter begins to melt too quickly and the sauce separates. Once all the butter is mixed in, stir in parsley. Season the sauce with salt and pepper to taste. Set the pan over a saucepan of warm water, stirring occasionally, to keep the sauce warm while cooking the fish. Don't let the sauce get too hot.
  • Make the egg batter by whisking together the eggs, milk, and a pinch of salt in a cake pan or pie plate. Set aside.
  • Pat fish fillets dry with paper towels and season on both sides with salt and pepper. Put the flour on a plate. Coat each fillet lightly with flour on both sides, shaking off any excess flour. Then submerge the fish fillets in the egg batter. Turn the fish to coat both sides evenly.
  • Pour about 1/4 inch oil into a large non-stick skillet. Heat oil over medium-high heat. When oil is shimmering, lift the fish from the egg batter one piece at a time, allowing excess batter to drip off, and carefully add fillets to skillet. Cook, until golden brown and crisp on the underside, about 5-7 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 5 minutes more depending on the thickness of the fillet. Drain fish fillets on paper towels. To serve, place a fillet on a plate and spoon some of the citrus butter sauce over the fish.

PAN-SEARED HALIBUT WITH BLOOD ORANGE BUTTER SAUCE



Pan-Seared Halibut with Blood Orange Butter Sauce image

Although I ate my first blood orange quite simply, I've since experimented with other preparations. This lovely butter sauce is wonderful over grilled or pan-seared fish--halibut, salmon, striped bass or snapper especially.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 8

10 tablespoons unsalted butter, cut into 10 pieces
1 large shallot, finely chopped (about 1/4 cup)
1 cup blood orange juice
Kosher salt and freshly ground black pepper
Two 6- to 8-ounce wild halibut fillets, each about 1 inch thick
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons pomegranate arils

Steps:

  • For the blood orange butter sauce: Melt 2 pieces of the butter in a heavy-bottomed saucepan over medium heat. Add the shallots and cook, stirring occasionally, until soft and translucent, about 5 minutes.
  • Add the orange juice; stir to combine and simmer on medium-low heat until the liquid is reduced by about half, about 5 to 8 minutes.
  • Add the remaining 8 pieces of butter, one piece at a time, whisking constantly, until each is fully incorporated. Remove from the heat and season with salt and pepper.
  • For the pan-seared halibut: Pat the fillets dry with paper towels. Heat the oil in a stainless-steel or cast-iron skillet over medium-high heat. Place the fish in the skillet, skin-side down, allowing at least 2 inches between the fillets. Cook until the skin is crispy and the fish releases from the pan easily, about 3 minutes. Season the skinless side of the fish with a pinch of salt and pepper, then flip and cook until the fish is just opaque in the center, 5 to 7 minutes.
  • Place a few spoonfuls of the Blood Orange Butter Sauce over the fish. Sprinkle with the pomegranate arils and serve.

BAKED FISH WITH ORANGE SAUCE



Baked Fish with Orange Sauce image

The orange sauce really gives this fish a refreshing taste. An added touch could be slivered almonds.

Provided by MizzNezz

Categories     Very Low Carbs

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

2 lbs white fish fillets, cut in portions
1/2 cup orange juice
3 tablespoons butter, melted
1 teaspoon grated orange rind
1/2 teaspoon parsley

Steps:

  • Preheat oven to 400F degrees.
  • Place fish in baking pan.
  • Mix orange juice and butter.
  • Pour half this mixture over the fish.
  • Sprinkle the rind over.
  • Bake for 10 minutes.
  • Pour remaining orange mixture over.
  • Bake another 10 minutes.
  • Sprinkle with parsley.

Nutrition Facts : Calories 295.5, Fat 11.7, SaturatedFat 6, Cholesterol 175.2, Sodium 240.2, Carbohydrate 3.4, Fiber 0.1, Sugar 2.6, Protein 42

SAUTEED TILAPIA FILLETS WITH LIME



Sauteed Tilapia Fillets With Lime image

We have made this with different kinds of fish cod, sole, catfish, orange roughy and flounder. Points...4.

Provided by Dancer

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 -1 1/3 lb tilapia fillet, about 1/2 inch thick
3 tablespoons all-purpose flour
salt and pepper
1 clove garlic, minced or pressed
1/2 cup dry white wine
1 tablespoon lime juice
1/2 tablespoon butter
1 tablespoon olive oil
3 green onions, chopped

Steps:

  • Rinse the fish and pat dry.
  • Put the flour on a plate and season it with salt and pepper.
  • Dredge the fillets in the flour, patting to remove excess.
  • In a small bowl, combine the garlic, wine, lime juice and butter, then set aside.
  • Heat the oil in a 10 to 12-inch frying pan over medium-high heat.
  • Add the fillets without overlapping (you may need to cook in 2 batches).
  • Cook until golden on the bottom, about 3 minutes.
  • Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more.
  • Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven).
  • Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes.
  • Stir in the onions and heat on low about 30 seconds.
  • Pour the sauce over the fish and serve.

Nutrition Facts : Calories 201.8, Fat 6.8, SaturatedFat 2.1, Cholesterol 60.6, Sodium 75.3, Carbohydrate 6.5, Fiber 0.5, Sugar 0.6, Protein 23.7

CITRUS COD



Citrus Cod image

We enjoy fish frequently, and this baked version has a tempting mild orange flavor. It comes out of the oven flaky and moist, and it's just the thing to make for a delightful light meal. - Jacquelyn Dixon, LaPorte, IA

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 cod fillets (4 ounces each)
2 tablespoons butter
1/2 cup chopped onion
1 garlic clove, minced
1 teaspoon grated orange zest
1/3 cup orange juice
1 tablespoon lemon juice
1/8 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 375°. Place fillets in an 11x7-in. baking dish coated with cooking spray. , In a skillet, heat butter over medium-high heat; saute onion and garlic until tender. Spoon over fish. Mix orange zest and citrus juices; drizzle over fish. , Bake, uncovered, until fish just begins to flake easily with a fork, 15-20 minutes. Sprinkle with pepper and parsley.

Nutrition Facts : Calories 153 calories, Fat 6g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 108mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

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

SOLE WITH ORANGE BROWN BUTTER



Sole with Orange Brown Butter image

Categories     Fish     Sauté     Kid-Friendly     Quick & Easy     Orange     Shallot     Cookie     Small Plates

Yield Makes 4 servings

Number Of Ingredients 8

1 pound sole fillets
Coarse salt and freshly ground black pepper to taste
Flour for dusting
3 tablespoons vegetable oil
6 tablespoons unsalted butter
1 large shallot, minced
1/4 cup freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice

Steps:

  • 1. Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
  • 2. Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
  • 3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.

More about "sautéed fish fillets with orange butter sauce recipes"

BUTTER BASTED FISH WITH GARLIC AND THYME – LEITE'S …
Apr 2, 2021 Tilt skillet and baste for 15 seconds. Place the skillet flat on burner and take temperature of thickest part of each fillet. Continue to alternate basting and cooking until fillets reach 130°F (54°C), about 2 minutes more. Add garlic …
From leitesculinaria.com


SIMPLE SAUTEED FISH WITH GARLIC | DELICIOUS EASY RECIPE
Dec 12, 2016 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. …
From eatwellenjoylife.com


PAN-SEARED ORANGE ROUGHY - CHAMPAGNE TASTES®
Oct 17, 2022 Prepare a heavy pan with the olive oil and 1 tablespoon butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium. Place the fillets in the pan and cook about 3 minutes. Don't …
From champagne-tastes.com


ORANGE BUTTER SAUCE (BEURRE BLANC) FOR SEAFOOD - SIMPLY RECIPES
Nov 14, 2023 This orange butter sauce is a French beurre blanc ("white butter") sauce based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold …
From simplyrecipes.com


ORANGE ROUGHY WITH CAPERS, SHALLOTS AND WINE BUTTER …
Aug 2, 2022 Ingredients needed to create this delicious Orange Roughy with Capers recipe. Lemon – one half squeeze lemon juice, and use the other half to serve if anyone whats to add more. The acidity of the lemon, mixed with the …
From giangiskitchen.com


SAUTéED FISH FILLETS WITH ORANGE BUTTER SAUCE RECIPES
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
From tfrecipes.com


BAKED TILAPIA IN ORANGE SAUCE - HOMEMADE FOOD JUNKIE
Mar 31, 2015 Mix the cornstarch and water together and pour half of it into the boiling sauce, whisking until the sauce thickens to your desired consistency. Use the remaining cornstarch as necessary. Place the fillets in a shallow 8 x 8 …
From homemadefoodjunkie.com


EASY SAUTEED FISH FILLETS - EATINGWELL
Sep 10, 2024 Directions. 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, …
From eatingwell.com


WHITE FISH IN ORANGE BUTTER SAUCE | THE SPLENDID TABLE
Apr 27, 2022 1. In a small bowl, combine the butter, herbs, and salt. Mix well to incorporate evenly and completely. 2. Transfer the butter to a piece of parchment. Using the paper, roll the butter into a log about 4 inches long and …
From splendidtable.org


SIMPLE GARLIC BUTTER COD FILLETS - ERREN'S KITCHEN
Jul 30, 2021 Instructions. Pat cod fish dry with paper towel and season well with salt and pepper. In a large skillet or frying pan, heat the olive oil over medium high heat. Reduce heat to medium and place fillets in the pan skinned side down. …
From errenskitchen.com


SAUTEED FISH FILLETS WITH ORANGE BUTTER SAUCE RECIPE
Get full Sauteed Fish Fillets With Orange Butter Sauce Recipe ingredients, how-to directions, calories and nutrition review. Rate this Sauteed Fish Fillets With Orange Butter Sauce …
From recipeofhealth.com


CRISPY HONEY ORANGE GLAZED SALMON - CAFE DELITES
Jul 26, 2024 Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes. Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute …
From cafedelites.com


PAN-SEARED ORANGE ROUGHY - THE BIG MAN'S WORLD
Jul 8, 2024 Stir the seasonings and parsley together in a small bowl. Season the fish on all sides with the seasoning mixture. Step 2 – Pan fry. Heat the butter in a skillet over medium heat. Once it’s melted, add the fish filets and cook for 3 …
From thebigmansworld.com


MARY BERRY FISH PIE WITH PRAWNS RECIPE - BRITISHBAKINGRECIPES.CO.UK
Oct 10, 2024 Poach the fish: In a large saucepan, add the fish fillets and prawns. Pour over the milk and season with salt and pepper. Gently simmer over low heat for 5-7 minutes until the …
From britishbakingrecipes.co.uk


SALMON WITH ORANGE BUTTER SAUCE - EMERILS.COM
Directions. Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme, and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths, …
From emerils.com


Related Search