Spicy Alfredo Sauteed Fish Fillets Recipes

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GARLIC ALFREDO TILAPIA



Garlic Alfredo Tilapia image

My version of Ruby Tuesday's New Orleans Seafood, minus the shrimp. I merged a few different recipes and came up with this. It comes pretty close! Three fillets are usually enough for my husband, my toddler, and myself. I serve this with rice and steamed broccoli, to really feel like Ruby Tuesday's recipe!

Provided by youngwoman

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 4

Number Of Ingredients 6

4 tilapia fillets
2 tablespoons olive oil
1 tablespoon Creole seasoning, or to taste
3 tablespoons butter
2 cloves garlic, minced
1 cup Alfredo sauce

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C).
  • Brush the tilapia fillets with oil on both sides, season with Creole seasoning to taste, then place into a 9x13-inch baking dish.
  • Bake in the preheated oven until the flesh is no longer translucent, and the fish flakes easily with a fork, about 10 minutes.
  • Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the garlic, and cook until the garlic has softened and the aroma has mellowed, about 2 minutes. Stir in the Alfredo sauce and bring to a simmer. Reduce the heat to low, and keep warm until the fish is ready. Pour the sauce over the fish to serve. Sprinkle with additional Creole seasoning if desired.

Nutrition Facts : Calories 435.1 calories, Carbohydrate 4.4 g, Cholesterol 89.3 mg, Fat 35 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 13.7 g, Sodium 1088.9 mg, Sugar 2 g

SIMPLE SAUTEED FISH WITH GARLIC



Simple Sauteed Fish with Garlic image

Provided by Ingrid DeHart - EatWellEnjoyLife.com

Categories     Main Dish

Time 15m

Yield 2

Number Of Ingredients 6

8-12 ounces skinless white fish fillets
Celtic sea salt and pepper
3 tablespoons grass fed unsalted butter
4 garlic cloves, minced
4 tablespoons roughly chopped flat leaf parsley
2 tablespoons lemon juice

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.

SPICY SAUTEED FISH WITH OLIVES AND CHERRY TOMATOES



Spicy Sauteed Fish with Olives and Cherry Tomatoes image

Provided by Candida Sportiello

Categories     Fish     Garlic     Olive     Tomato     Sauté     Healthy     Bon Appétit     Italy

Yield Makes 4 servings

Number Of Ingredients 7

1/4 cup olive oil
2 pounds tilapia, red snapper, or orange roughy fillets
1/2 cup chopped fresh parsley
1/2 teaspoon dried crushed red pepper
4 cups cherry tomatoes, halved
1 cup Kalamata olives or other brine-cured black olives, chopped
6 garlic cloves, minced

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.

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

SPICY ALFREDO SAUTEED FISH FILLETS



Spicy Alfredo Sauteed Fish Fillets image

From "Pam Johnson's Gulf Coast Kitchen Seafood" Cookbook (p. 75). "Serving Suggestion: Great with rice pilaf, steamed asparagus, salad and garlic bread. The extra sauce is to-die-for drizzled over garlic bread." And it is! I have both of the cookbooks associated with Pam's recipes published in Texas Saltwater Fishing Magazine and highly recommend them!

Provided by Red Robin

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 -3 lbs fresh fish fillets (black drum, redfish, trout or your choice)
15 ounces prepared alfredo sauce (Bertolli brand is really good)
1 can rotel diced tomatoes and green chilies (mild is plenty spicy for me!)
2 tablespoons butter
2 tablespoons olive oil
tony chacere's creole seasoning
lemon pepper

Steps:

  • Check fillets for small bones, rinse and pat dry with paper towels.
  • Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper.
  • Heat cast iron or non-stick skillet, add butter and olive oil.
  • Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts.
  • Drain Rotel and mix with Alfredo Sauce.
  • Pour Alfredo/Rotel mixture evenly over fillets.
  • Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges.
  • Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.

Nutrition Facts : Calories 348.6, Fat 14.5, SaturatedFat 5, Cholesterol 139.9, Sodium 227.6, Protein 51.8

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