Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).

Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:


For the fish:
  • 4 thin white fish fillets (such as barramundi or tilapia)
  • Sprinkle of salt
  • 1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)
  • 1 egg
  • 1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)
  • 2-3 tablespoons olive oil

  • For the lemon-butter sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Zest and juice from 1 lemon
  • 2-3 tablespoons capers

  • Directions:

    1. Sprinkle each fillet of fish with salt.
    2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
    3. Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
    4. Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
    5. Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
    6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.

    Fried Fish with Lemon-Butter Sauce
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    Roasted Trout with Lemon & Rosemary

    Pan Roasted Trout with Lemon & Rosemary

    My first (and maybe my last?) fishing pole was a Mickey Mouse fishing pole.

    With a conviction to teach his daughter where food came from, my dad took me fishing when I was young. I remember catching a fish just once, but remember at least several meals while camping that my dad had caught on a hook.

    In Colorado our fishing access is limited to creeks and reservoirs (there are a few lakes, but they are tiny, some would call them ponds). It seems it is always trout, though I really know nothing about fishing, so I could be wrong. But what I know is that many a meal was served to me as a kid, where a whole trout was seasoned and roasted. I struggled to learned how to separate the meat from the bones in one fell swoop, usually picking them out one by one. 

    I know that seeing the whole fish is off putting to some— I don’t blame you. But to me, it’s part of the experience. It says something about that dish; makes it feel “more,” like maybe your dad caught the fish himself.

    Pan Roasted Trout with Lemon & Rosemary
    Pan Roasted Trout with Lemon & Rosemary

    Fresh, trout can have a quite mild flavor. It’s meat is flakey and delicate, and pairs well with a spritz of lemon, a side of potatoes, and fresh herbs. 

    It feels like a hallmark of summer to me: a sign that the creeks are gushing and full of life, a part of camping season, and best enjoyed with other fresh summer finds, like rosemary. 

    Pan Roasted Trout with Lemon & Rosemary

    Roasted Trout with Lemon & Rosemary

    Published June 26, 2018 by
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    Yields: 2-4   |    Active Time: 45 minutes



    Ingredients:

  • 2 whole trout, dedressed 
  • 1 lemon, sliced
  • 1/4 teaspoon ground pepper
  • 2 springs rosemary 
  • 2 tablespoons avocado oil
  • 3 cups diced red potatoes
  • 2 cloves garlic, minced

  • Directions:

    1. Preheat oven to 400°F. Toss diced potatoes and minced garlic in olive oil. Spread out on a sheet pan, and sprinkle with half of the salt and pepper. Then, bake for 30 minutes, until potatoes are just starting to turn golden on the outside.
    2. Meanwhile, season each fish with the remaining salt & pepper. Then, place half of the lemon slices and 1 sprig of rosemary in the cavity of each fish. If desired, tie the fish closed with twine.
    3. After the potatoes have cooked for 30 minutes, push them to either side of the baking sheet to make room for the fish. Place each fish on the pan, and return pan to oven for 20 minutes, or until meat is opaque and easily flakes when pricked with a fork. Potatoes should also be tender all the way through when pricked with a fork. Serve hot.

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    Spring Salmon Burgers Made with Canned Salmon

    Spring Salmon Burgers Made with Canned Salmon

    I loooove salmon burgers but pre-cooking a fillet and using that to make burgers -- or mincing up raw fish - is too much to ask of me on a weeknight. So, this recipe uses canned salmon instead. If you make them I think you’ll be amazed at how fancy a simple can of salmon can become with just a few extra ingredients!

    Mix in fresh herbs for a burst of flavor: these burgers use parsley and fresh baby dill, which gives each bite a pop or flavor. Onion, garlic and cayenne help too!

    Spring Salmon Burgers Made with Canned Salmon

    Use something that will give the burgers a crispy crust. You can use almond flour or bread crumbs, but my favorite is cornmeal. It toasts up on the edges, giving the burgers a nice crispy finish. Plus, I pretty much always have a quarter cup of cornmeal laying around.

    Keep it all together: Because this recipe uses canned salmon, you need something to glue everything together. For this recipe, you need to add an egg into the mix. If you were using raw salmon, you might be able to skip this, but here you need it.

    Spring Salmon Burgers Made with Canned Salmon

    Stir, but not too much: This is more of a personal preference. I mash the mixture with a fork, but only just enough to get the egg, cornmeal, and herbs mixed in. I try to leave some of the salmon in small chunks because it gives the final burgers a flakey texture. If you mash the fish too much, the burgers will still taste fine, they’ll just be lacking some flakiness.

    Serve with a creamy, tart sauce. These are served with a lemon-yogurt and dill sauce, which brightens up the dish and compliments the herbs in the burger. Tradition tartar sauce would work too.

    Spring Salmon Burgers Made with Canned Salmon

    In these pictures, I served the burgers over baby greens with radishes and sprouts, but they'd also be fantastic over Green Machine Slaw, or Roasted Asparagus and Raw Radish Salad. Plus, a glass of rosé, which really made my canned salmon meal feel extra fancy 😉

    Spring Salmon Burgers Made with Canned Salmon

    Published April 17, 2018 by
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    Serves: 3   |    Total Time: 20 minutes



    Ingredients:

      For the Salmon Burgers:
    • 1 six ounce can of salmon, juices drained
    • 1 egg
    • 1/4 cup cornmeal or almond meal
    • 1 tablespoon minced parsley
    • 1 teaspoon minced dill or 1/4 teaspoon dried dill 
    • 1/4 teaspoon salt 
    • 1/8 teaspoon ground cayenne
    • 1 garlic clove, minced
    • 2 tablespoon minced onion
    • 1 tablespoon coconut oil

    • For the Yougurt Sauce:
    • 3 tablespoons greek yogurt
    • 1 tablespoon lemon juice
    • 1/2 teaspoon fresh dill, minced, OR 1/4 teaspoon dried dill
    • 1/16 teaspoon each salt & ground cayenne

    Directions:

    1. In a medium sized mixing bowl, combine salmon, egg, cornmeal, parsley, dill, salt, cayenne, and minced garlic & onion. Using a fork, mash just enough to incorporate the ingredients, leaving the fish flakey still.
    2. Heat a skillet over medium heat. Add 1 tablespoon of coconut oil. When the oil glistens, shape salmon mixture into three equally-sized patties, about 1/2 to 3/4 of an inch thick, and place in skillet. Cook on the first side for about 7 minutes, then, use a spatula to flip to second side. Outside should be crispy and golden.
    3. While the salmon burgers cook, make the yogurt sauce: combine ingredients in small bowl and stir until smooth.
    4. Serve salmon burgers as desired — on buns, over greens, etc - with a smear of yogurt sauce on top, and extra dill or cayenne if desired.

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