Tim Mcnultys Blackened Hake Fillets With Roasted Red Pepper Sauce Recipes

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10 WAYS TO USE HAKE (EASY FISH MAINS)



10 Ways To Use Hake (Easy Fish Mains) image

Try these hake recipes for easy, sustainable meals! From baked to pan-fried to fried, you'll love this delicious fish.

Provided by insanelygood

Categories     Recipe Roundup     Seafood

Number Of Ingredients 10

Oven-Baked Hake in Spicy Breadcrumbs
Mediterranean Baked Fish
Pan-fried Hake with Lemon u0026amp; Herb Butter Sauce
Hake Fillet Recipe with Spanish Paprika
Hake with Lemon Couscous
Fried Hake
Smoky Hake, Beans u0026amp; Greens
Fish And Chips
Easy Fried Fish Fillets
Fish Kievs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a hake recipe in 30 minutes or less!

Nutrition Facts :

TIM MCNULTY'S BLACKENED HAKE FILLETS WITH ROASTED RED PEPPER SAUCE



Tim McNulty's Blackened Hake Fillets With Roasted Red Pepper Sauce image

Provided by Molly O'Neill

Categories     dinner, project, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 19

4 roasted red bell peppers, skinned and seeded
6 slices bacon, diced
3 shallots, minced
1 cup white wine
2 tablespoons chopped fresh tarragon leaves
2 teaspoons hickory-flavored barbecue sauce
4 tablespoons cold unsalted butter, diced
Salt, cayenne and freshly ground black pepper to taste
4 tablespoons paprika
2 tablespoons kosher salt
4 teaspoons onion powder
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1/4 teaspoon freshly ground black pepper
3 pounds hake fillets, 1 1/2-inches thick, cut into serving-size pieces
6 tablespoons clarified butter
Tarragon leaves for garnish

Steps:

  • To make the sauce, puree the peppers in a food mill. Cook the bacon in a skillet on medium heat for 2 minutes. Add the shallots, lower the heat to medium low and cook until softened, about 5 minutes more.
  • Add the wine to the skillet and bring to a boil over high heat, scraping the bottom and sides of the pan and simmering the mixture until the liquid is reduced by half. Stir in the pepper puree, remove from the heat and add 2 tablespoons of tarragon leaves and the barbecue sauce. Whisk in the butter and season the sauce with salt, cayenne and black pepper. Keep warm.
  • To make the hake, place a large, heavy cast-iron skillet over high heat for 10 minutes. Combine the paprika, salt, onion powder, garlic powder, thyme, oregano, cayenne and black pepper on a plate. Dip the fillets in the clarified butter and then coat them with the spice mix. Working in batches, drop the fillets onto the hot skillet and sear for 4 to 6 minutes on each side. (Be prepared for smoke.) Serve immediately, topped with the warm red pepper sauce and tarragon leaves.

Nutrition Facts : @context http, Calories 444, UnsaturatedFat 11 grams, Carbohydrate 13 grams, Fat 26 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 13 grams, Sodium 712 milligrams, Sugar 5 grams, TransFat 0 grams

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