LEMON BUTTER GARLIC FISH RECIPE | GRILLED FISH IN LEMON BUTTER SAUCE
Lemon Butter Garlic Fish Recipe | Grilled Fish In Lemon Butter Sauce | Pan Grilled Fish In Butter Garlic Sauce | Fish In Butter Garlic Lemon Sauce | Grilled Fish Recipe | Butter Garlic Fish Fry
Ingredients for Butter Garlic Fish:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Fish Fillets - 350 gms (cut into 3 inch chunks)
For Marination & Coating:
- Salt- 1/2 tsp
- Crushed pepper- 1/2- 3/4 tsp
- Garlic powder- 1/4 tsp
- Dry coating with:
- All Purpose flour- 1/2 cup
Lemon Butter Garlic Sauce:
- Butter- 4-5 tbsp
- Salt- pinch
- Crushed pepper- 1/2 tsp
- Fine chopped garlic- 2 tsp
- Fine chopped parsley- 1 tbsp
- Red Chilli flakes- 1 tsp
- Lemon juice- 2 tsp
- All purpose flour-2 tsp
Preparation:
- Wash and pat dry the boneless fish fillets. Cut them into 3 inch chunks.
- Now add the ingredients for the marinade, rub these on the pieces and set aside for 15-20 mins.
- Now add the all purpose flour on a plate and spread it evenly.
- To dry coat the fish pieces, place the pieces on the flour one at a time and roll it to coat the pieces fully.
Process:
- Heat a skillet and add olive oil or any other white oil.
- Place the battered fish pieces side by side and fry on medium high heat for around 3 mins. Flip all the pieces and continue to fry on medium heat for another 3 mins. Once browned on both sides, remove and on a plate.
To make the sauce:
- Take another pan and heat the butter.
- Now add the chopped garlic and fry for a minute on low heat.
- Now season with pinch of salt and the crushed pepper, give a mix. Add the all purpose flour and cook for 30-60 secs on low heat.
- Lastly add the lemon juice, fine chopped parsley and red chilli flakes.
- Cook for a minute. Remove and pour over the fried fish pieces.
#buttergarlicfish #grilledfish #lemonbuttersauce #fishfryrecipe #pangrilledfish #spiceeats #spiceeatsrecipes #spiceeatsfish
FISH MEUNIERE - By RECIPE30.com
With Spring Onion and Dill Potatoes
Get full recipe here
Meunière sauce is traditionally a rustic brown butter and lemon sauce with chopped parsley. As basic as it sounds, its perfect for the delicate flavours of most types of fish. This recipe uses spring onion (scallion) instead of parsley, and the dill herb in the potatoes.
Creamy Spinach Fish (You pick Salmon or Trout) | EASY Red Fish Recipe You can do AT HOME
My friends, red fish is something that many love for its delicate texture and incredible flavor. I have made a recipe that brings only best out the fish and I am quite confident you will love it.
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For this one we will need:
- Trout or Salmon - size and cut of the filet or steak is up to you
- Spinach - 200gr or 7 oz
- Cream - 150 ml or 5 oz
- Cherry Tomatoes - a good handful
- Parmesan Cheese - 5 tablespoons
- Oil (Avocado, Olive or whichever one you got handy)
- Garlic - 2 to 3 cloves
- Salt, Pepper and garlic powder to taste
Process:
- Fry fish skin down for a 1-1/2 minutes on each side and for 30 seconds filet side down
- Remove the fish from the skillet and add more oil and garlic (fry garlic for 1 min)
- Add cherry tomatoes (halved) to the garlic
- Cook it for 1-1/2 minutes and add spinach
- Keep stirring the mixture until spinach will reduce in size (you will see when it happens)
- Add cream and cover the skillet allow for 5 to 10 min on low to medium heat respectively
- Allow for few minutes for aroma to strengthen and infuse out dish
Serve with rice or mashed potatoes garnished with fresh herbs!
Enjoy! Always yours Aspen Cooking
Без сомнений, красная рыбка в сливочно-чесночным соусе с помидорами черри и шпинатом понравится всем !
Ингредиенты:
Форель - 2 шт
Шпинат - 200 г
Сливки - 150 мл
Помидоры Черри - 300 г
Пармезан 5 ст.л
Оливковое (или авокадо) масло для жарки
Чеснок - 2-3 зубчика
Соль, перец и молотый сухой чеснок - по вкусу;
На гарнир хорошо подойдет рис или картофельное пюре.
Приготовление:
1. Рыбу жарим с двух сторон на сильном огне по 2 минуты до золотой корочки. Снимаем рыбу со сковородки.
2. Далее обжариваем мелко порезанный чеснок на оливковом масле. Добавляем к чесноку порезанные пополам помидоры Черри, через несколько минут отправляем шпинат. Жарим все вместе помешивая ещё несколько минут.
3. Вливаем сливки, добавляем пармезан и возвращаем обратно рыбу. Готовим 5-10 минут еще.
4. Подаем с гарниром и свежей зеленью.
Check out more videos:
► - Creamy Spinach Fish
► - Lollipop Chicken Drumsticks
► - Steakhouse Burger
► - Creamy mushroom Risotto
► - HOMEMADE MOZZARELLA
► - Filet Mignon Steak
► - Delicious Tom Yum Kung
► - Flaky Panko Parmesan Cheese Crusted Rock Fish
► - Honey Sesame Seed Ahi Tuna Steak
► - Duck Leg Confit (Sous Vide)
#cooking #recipe #redfish
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Gordon Ramsay Shows How To Cook 5 Fish Recipes | The F Word
Gordon Ramsay demonstrates some delicious ways to cook fish.
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How to POACH FISH IN BUTTER at home | Michelin Star Technique
I will show you how you can make a delicious recipe with butter-poached codfish, curry puree, cauliflower and maltaise sauce. A super tasty fine dining recipe you can make easily at home without any special equipment.
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#butterpoaching #homecooking #finedining
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission