Fish with SearedTomatoes and Brown Butter
I guess I’ve avoided posting a Rachael Ray recipe as long as I can muster. Normally, her recipes, although mostly delicious, are far from easy. Tonight’s was a different story. If I’d not decided to use Pillsbury-French-Loaf-in-a-can, this meal would have been done in 10 minutes. As it was, it only took half an hour, 20 of which consisted of driving to the 7-11 while the bread was in the oven.
The recipe calls for talapia, or any number of other fishes. We ended up using flounder, because it was at the grocery store and reasonably priced. A softer fish, rather than a firm one like swordfish or tuna, will work best for this recipe. (Also, ours cooked in about 3 minutes total because the fish was so thin.)
Ingredients:
1 pt. grape tomatoes
1/2 c. parsley, chopped
juice of one lemon (or a healthy squeeze from the squeezy lemon in the fridge)
2 fish fillets, about 4 oz. each
3 Tbs. cold, unsalted butter (although we used salted just fine)
Flour for dredging (about 1/4 cup)
Heat about a tablespoon of olive oil in a nonstick pan over high heat. Throw in the tomatoes and let sear for about 2 minutes, without stirring, until browned on one side. Stir, add salt and pepper to taste, and half of the parsley. Continue cooking for another 2 minutes, or until they start to pop. Remove from pan, set in serving dishes, and cover to keep warm.
Season fish with salt and pepper, and dredge in flour. Add another 2 Tbs of olive oil to the pan, and cook fish about 3 minutes on each side, or until browned and cooked through. Remove, and cover to keep warm. Wipe pan clean.
Return pan to stove and reduce heat to medium-high. Add butter, and brown (melt and then let continue cooking, without doing much except stirring until it is brown in color and smells slightly nutty.) Watch out, this happens fast and nothing tastes worse than burnt butter. (Mine took about 3 minutes to reach fully browned.) Add the rest of the parsley, and lemon juice. Stir to combine, pour over fish and tomatoes. Serve with crusty bread.
Tada!
Hmm. Do you think I could use artichokes or maybe mushrooms with this instead of tomatoes? Cause the fish looks good, but… Thoughts?
mmmmm that fish looks fabulous! I unfortunately, echo the tomato substitution (although if I liked the buggers, I’m sure this would be a delicious way to have them!) But it looks like a fabulous way to use that tilapia from TJs in my freezer….
I think broccoli would be *great* but since you make a butter sauce I’m not sure how I’d feel about mushrooms or artichokes because I think they might just get… slimy. Obviously, then you’d have it even easier ’cause you’d just throw your broccoli in the microwave and call it a day
(Also, I forgot my password so this took like, 8 years to post ha.)