HALIBUT WITH BROWN BUTTER, LEMON AND SAGE
This is a simple method for cooking firm, white-fleshed fish on the stovetop from start to finish. If halibut is not available, use thick flounder fillets, snapper, grouper or large sea scallops. The flavor of sage permeates the quick, easy pan sauce and the buttery bread crumbs provide crunchy texture.
Provided by David Tanis
Categories dinner, easy, quick, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season fish on both sides with plenty of salt and pepper.
- Pour oil into a large, heavy skillet (preferably cast iron or nonstick) and set over medium-high heat. When oil is hot (but not smoking), swirl to evenly coat the pan, then add fish in a single layer. Let cook undisturbed for 3 to 4 minutes, until first side is nicely browned. Adjust the heat as needed to produce a steady sizzle and prevent scorching.
- Flip and cook fish for about another 3 minutes, until just done. (To test for doneness, use a fork to gently probe the flesh: it should flake easily.) Transfer cooked fish to a warm platter or serving plates.
- Make the sauce: Place skillet back on the stove over medium-high heat. Add butter and sage leaves. Cook butter, swirling the pan, until foamy and just beginning to brown, about 1 minute. Turn off heat and stir in lemon juice.
- Spoon butter sauce and sage leaves over fish. Sprinkle with bread crumbs and parsley. Serve immediately, with lemon wedges.
Nutrition Facts : @context http, Calories 357, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 33 grams, SaturatedFat 9 grams, Sodium 490 milligrams, Sugar 1 gram, TransFat 0 grams
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 »
You'll also love
