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Butterfish in Butter Sauce

Butterfish in Butter Sauce


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Ingredients

  • 1 Tablespoon grapeseed oil
  • 2 Tablespoons unsalted butter, divided
  • 1 onion, diced
  • 3 sprigs thyme, leaves removed
  • 1 garlic clove, diced
  • 1 jalapeno, seeded and diced
  • Salt and pepper, to taste
  • 2 whole butterfish filets
  • 2 Cups water
  • 1 green onion, thinly sliced

Directions

Add the oil and 1 tablespoon butter to a large pan and place on medium heat. Add the onions and saute until translucent, but not brown.

Add the thyme, garlic, and jalapeno and cook for one minute.

Meanwhile, pat the fish dry with a clean paper towel and season with salt and pepper. season fish with salt and pepper and set aside.

Pour the water into the pan and bring to a boil. Add the fish and turn heat to high. Cook for about 15 minutes spooning the liquid over the fish as it cooks.

Add the remaining tablespoon of butter to pan, reduce heat to low and let the butter melt completely, continue to baste the fish. Season with salt and pepper. Garnish with the green onions.

Nutritional Facts

Servings2

Calories Per Serving248

Folate equivalent (total)26µg7%


Easy Lemon Butter Fish in 20 Minutes

Lemon Butter Fish may be more frequently ordered at restaurants than made at home. It’s not your typical Tuesday night, in-between carpool fare.

But it can be. And it is. This Easy Lemon Butter Fish goes from stovetop to table top in just 20 minutes.

Grab ‘n go DIY Lara Bars and Fruity Chia Puddings are fantastic for breakfast or lunch…but we shoot for one real-food meal a day, which typically happens at dinner time.

Not that Chicago style deep dish pizza isn’t all fab at 6pm, but Lemon Butter Fish is a nice and light fish recip that makes you feel pretty good about what you had for dinner.

You guys may know we’re wild about seafood here (some of our faves are rounded up at the bottom of this post for you.) But often, those dishes get reserved for the weekends. I don’t even know why, since they’re just as easy as Quick Lemon-Basil Chicken.

So. I’m improving our Tuesday night dinner game with this 20-minute Lemon Butter Fish recipe…


Hawaiian Style Misoyaki Butterfish with Kim Chee Lime Butter Sauce

In 1988, Chef Roy Yamaguchi opened the first Roy's in Hawaii and has since opened 30 others including 21 in the Continental US, six in Hawaii, three in Japan and one in Guam. Famous for his style of cooking described as Hawaiian Fusion, Yamaguchi creates tantalizing dishes that blend European cooking techniques with the fresh local ingredients found in Asia and the Pacific Rim. Specializing in seafood, Roy 's menu features classic favorites such as this Hawaiian Style Misoyaki Butterfish w/ Kim Chee Lime Butter Sauce.

About the chef:

Roy Yamaguchi's professional accomplishments have been many, and critical acclaim for his food has been extraordinary. Food & Wine dubbed the first Roy's "the crown jewel of Honolulu 's East-West eateries." Mimi Sheraton selected this pioneering venue as one of Conde Nast Traveler's "Top 50" in America, and it was enshrined in Nation's Restaurant News' "Fine Dining Hall of Fame." Gault-Millau went on to award it two "toques" (a 17/20 rating) and in a Forbes FYI, Andre Gayot ranked it amongst the nation's "Top 40." Bon Appetit and Forbes have included Roy 's in cover stories and Gourmet acknowledged Yamaguchi as "the father of modern East-West cooking." Equally importantly to Yamaguchi has been his restaurants' overwhelming acceptance by island cognoscenti, who have voted Roy's as Hawaii's "Most Popular Restaurant" in consecutive editions of the Zagat Hawaii Survey. The New York Times recently included Roy's in a definitive Sunday Travel Section "Choice Tables" article in which Yamaguchi was described as "the Wolfgang Puck of the Pacific" and his food as "outstanding." Yamaguchi has also received the James Beard Award for "Best Pacific Northwest Chef," Hawaii's first recipient of this prestigious, peer selected national honor.

This recipe makes one restaurant serving.

Misoyaki Butterfish Ingredients:
7 oz sea bass or halibut
1 cup sake (can substitute rice wine)
1 cup mirin (can substitute rice wine)
1 cup sugar
1/2 lb miso
1 Tbsp olive oil

Kim Chee Lime Butter Sauce Ingredients:
2 Tbsp Olive oil
1 small Chopped sweet onion
1Tbsp Chopped shallots
1 clove Roasted garlic chips
1/3 cup White wine
2 tsp Fish Sauce
1 Tbsp. Fresh lime
2 Tbsp Cream
2 Tbsp Chopped cilantro
2 Tbsp Unsalted butter
1 Tbsp Kim Chee sauce
3 Tbsp Chili sauce

Misoyaki Butterfish Instructions:
Combine sake, mirin, sugar and miso in a small saucepan and simmer until it becomes a dark, caramel color.
After marinade has cooled, submerge fish completely and refrigerate for 24 hours.
Take the marinated fish and place it into a sauté pan on medium heat with a small amount of oil
Cook for 2 to 4 minutes on each side.

Kim Chee Lime Butter Sauce Instructions:
Begin sauce by slicing the garlic thinly and slow roasting it in the oven for 40 minutes, at 250 degrees.
Using a small amount of oil, sauté the onion, shallot and garlic, until they become translucent.
Deglaze with white wine and fish sauce, and then simmer until reduced by half.
Add cream, lime juice and a pinch of cilantro.
Reduce the mixture until it thickens and slowly blend in the Kim Chee sauce and butter.
Strain sauce through a chinois or cheese cloth and then mix in 1 tablespoon of cilantro and the chili sauce.

Assembly Instructions:
Place fish on the center of the plate on top of your starch of choice.
Ladle the Kim Chee Lime Butter Sauce around the fish.
Optional: top with chopped cilantro.


Recipe Summary

  • 2 tablespoons butter
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced fresh chives
  • 1 ½ pounds butterfish fillets
  • ¼ cup fresh lemon juice
  • salt and pepper to taste
  • 1 bunch fresh parsley
  • 1 lemon, cut into wedges

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.

In a bowl, cream together the butter, chopped parsley, and chives.

Arrange the butterfish in the prepared baking dish. Sprinkle with lemon juice, and season with salt and pepper. Dot the fish with about 2 tablespoons of the butter mixture.

Bake 5 minutes in the preheated oven, until the butter is melted. Turn fillets, brush with remaining butter mixture, and continue baking 10 minutes, or until fish is easily flaked with a fork. Garnish with parsley sprigs and lemon wedges to serve.


How to make lemon butter baked fish

  1. Make the lemon butter: Add butter, garlic and lemon juice to a saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant then set aside.
  2. Bake the fish: Line a sheet pan with parchment/baking paper. Add de-boned fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted). Pour the lemon butter sauce over the fish and asparagus and season with salt and pepper. Bake in a pre-heated oven until the fish and asparagus until cooked through, approximately 12-15 minutes.

Recipe Summary

  • 1 ¼ cups white miso
  • 1 cup white sugar
  • ½ cup sake
  • ½ cup mirin (Japanese sweet wine)
  • 4 (6 ounce) fillets butterfish (black cod)
  • 2 ½ teaspoons chopped shallot
  • 1 bay leaf
  • 4 whole black peppercorns
  • 7 teaspoons white wine vinegar
  • 3 ½ teaspoons dry white wine
  • 7 teaspoons heavy whipping cream
  • 1 cup butter, cut into 1/2-inch pieces
  • lemon, juiced
  • 1 teaspoon chopped fresh parsley, or to taste
  • 1 cup soy sauce
  • 1 cup white sugar

Whisk miso, 1 cup sugar, sake, and mirin together in a saucepan bring to a boil. Reduce heat to low and simmer, stirring occasionally, until marinade has reduced, about 45 minutes. Transfer marinade to a shallow dish and cool completely, 30 minutes to 1 hour. Place butterfish in the marinade and refrigerate, 8 hours to overnight.

Combine shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan bring to a boil. Reduce heat to medium and simmer until only about 1 tablespoon liquid remain, 2 to 3 minutes. Pour cream into mixture and simmer until cream mixture has reduced by half, 2 to 3 minutes. Increase heat to medium-high and rapidly whisk butter pieces, 1 at a time, until beurre blanc is smooth and thickened. Strain beurre blanc through a mesh strainer to remove spices.

Stir lemon juice into beurre blanc until lemon sauce is evenly mixed fold in parsley.

Combine soy sauce and 1 cup sugar in a saucepan over low heat cook and stir until sugar is dissolved and sweet soy sauce has reduced to 1 cup, 15 to 20 minutes.

Heat a skillet over medium heat for 2 to 3 minutes. Remove butterfish from marinade, discarding unused marinade. Cook butterfish in the hot skillet until fish flakes easily with a fork, 3 to 4 minutes per side. Transfer butterfish to a warmed plate and drizzle lemon sauce and sweet soy sauce around fish.


Recipe: Fish of the Day with Brown Butter Sauce & Popped Capers

1 teaspoon flaky salt
2 tablespoons olive oil
1kg fresh firm fish, skin off, cut into 6 portions
Brown Butter Sauce (recipe follows)
Popped Capers (recipe follows)
¾ cup watercress sprigs, or small rocket leaves
6 lemon wedges

Set a flat grill plate or two heavy frying pans over a medium-hot heat and allow 3–4 minutes to heat up.

Just before you’re ready to cook the fish, place it in a bowl with the salt and oil. Toss until coated. Place fish on the hot pans and cook on one side until lightly brown, when it will be possible to turn the fish without it sticking to the pan.

Turn the fish over and cook on the second side until lightly browned. If the portions are very thick, once browned on both sides, use tongs to turn the fish on its edges and cook these until browned. Ensure it is cooked by piercing one portion with a metal skewer.

Divide the cooked fish between six warmed plates. Drizzle each portion with Brown Butter Sauce and scatter with Popped Capers and watercress. Don’t forget to add the lemon.

Brown Butter Sauce

Melt 120g cold unsalted butter in a small pot set over a low heat. When bubbles start to appear around the edges, take the pot from the heat and swirl, then return to the heat. Continue this process until the butter is mustard-brown.


Recipe: Fish of the Day with Brown Butter Sauce & Popped Capers

1 teaspoon flaky salt
2 tablespoons olive oil
1kg fresh firm fish, skin off, cut into 6 portions
Brown Butter Sauce (recipe follows)
Popped Capers (recipe follows)
¾ cup watercress sprigs, or small rocket leaves
6 lemon wedges

Set a flat grill plate or two heavy frying pans over a medium-hot heat and allow 3–4 minutes to heat up.

Just before you’re ready to cook the fish, place it in a bowl with the salt and oil. Toss until coated. Place fish on the hot pans and cook on one side until lightly brown, when it will be possible to turn the fish without it sticking to the pan.

Turn the fish over and cook on the second side until lightly browned. If the portions are very thick, once browned on both sides, use tongs to turn the fish on its edges and cook these until browned. Ensure it is cooked by piercing one portion with a metal skewer.

Divide the cooked fish between six warmed plates. Drizzle each portion with Brown Butter Sauce and scatter with Popped Capers and watercress. Don’t forget to add the lemon.

Brown Butter Sauce

Melt 120g cold unsalted butter in a small pot set over a low heat. When bubbles start to appear around the edges, take the pot from the heat and swirl, then return to the heat. Continue this process until the butter is mustard-brown.


Ingredients

    • 2 cups fresh orange juice
    • 1/2 cup fresh lime juice
    • 1 tablespoon white wine vinegar
    • 1 1/2 tablespoons honey
    • Kosher salt and freshly ground black pepper
    • 2 tablespoons canola oil
    • 4 (8-ounce) butterfish or halibut fillets
    • Chive Oil (page 239 optional)
    • Pickled Red Onion (recipe follows)
  1. PICKLED RED ONION
    • 1 1/2 cups red wine vinegar
    • 2 tablespoons sugar
    • 1 tablespoon kosher salt
    • 1 medium red onion, halved and thinly sliced
    • (makes 1 1/2 cups)

Steps to Make It

Cleaning the fish: Lay it flat on a cutting board. Using a sharp knife, slice off about 1/4 inch strip from the underside of the fish—the section between the head and lower fin. Now slide your knife into this cut to open up the inner pocket of the fish. Using your index finger, reach in and pull out the guts from this pocket and discard. Then rinse the fish well with water, set aside, and do the same for the other fish.

Once the fish is clean (or if the fish was previously cleaned), using a sharp knife, score the fish by making vertical cuts (3 to 4) down both sides of the fish. Cut through the skin until your knife reaches the bone/ribs.

Squeeze lemon or lime juice over the fish, then sprinkle with salt.

Cut the banana leaf into 2 "sheets" large enough to wrap the fish individually. Place the fish in the center of the leaf and wrap (as if wrapping a present). To keep the leaf closed, simply turn it seam-side down. If you don't have a banana leaf, wrap with tin foil.

Steaming the fish: Place the wrapped fish directly in a bamboo steamer (or another type of steamer), seam-side up. Once in the steamer, open up the banana leaf or foil so that steam can penetrate the fish. Cover steamer with lid and steam on high heat for 10 minutes. Note: If your steamer is small, you will have to steam the fish one at a time, keeping the first one warm in the oven while you steam the second.

For baked fish: Place the banana leaf-wrapped fish in a glass casserole dish (uncovered) and bake in a preheated oven at 375 F for 12 to 15 minutes. If using tin foil, you can place the wrapped fish (seam-side up) directly on your oven rack, or place in a dish if you're worried some of the juices may escape.

While the fish is cooking, make the sauce by placing all sauce ingredients in a food processor or chopper (if you don't have one, simply mince everything as finely as possible and stir together). Process well.

Pour the sauce into a saucepan and gently heat. You don't need to boil the sauce, just warm it through.

Do a taste test, adding more fish sauce if not salty enough, or more lemon/lime juice if too salty. If it's not spicy enough, add more fresh-cut chili.


Watch the video: How to Make Garlic Butter Sauce: Butter Sauces (July 2022).


Comments:

  1. Bidziil

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  2. Dooley

    I congratulate, you were visited by admirable thought

  3. Irvine

    This information is fair



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