This is a rich and delicious way to serve up Fish. It is not a method I use very often as there are healthier ways to prepare seafood, however, for special occasions, I will indulge and we both LOVE this meal.
Yellowtail Rock Fillets are easy to work with and I don't find them to be as fragile as other White Fish varieties. You do need to watch for bones though. I will usually run my fingers over the fillet to check for any pin bones that are left behind and will remove them with a pair of kitchen tweezers.It only takes a couple of seconds and it means you will have a more enjoyable meal if you take the time to do so. Pulling Fish bones from your teeth while eating can be very off putting.
As with previous dishes I have made, this cooking technique will work very well with many types of White Fish Fillets. The Brown Butter and Garlic Sauce is an easy Sauce to make and it pairs well with many side dishes too... but I'll get right to that recipe and discuss those ideas in a different post.
Serves 4
Cook Time and Preparation - 20 to 25 minutes
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The Type of Pan to Use:
Choose a pan which is large enough to hold your Fish Fillet. You don't want to crowd out the Fish. The Pan you use will need to be transferrable from your stove top to your Oven and Broiler.
********************Ingredients:
2 Yellowtail Rock Fish Fillets
1/8 Cup Butter
1 Large Garlic Clove, Finely Diced1/4 TSP Dill
Juice from 1/2 a Lemon and the Zest
1/4 Cup White Wine (Dry - Chardonnay)
1/2 to 3/4 Cups Additional Water - kept on hand to ensure the Butter Sauce doesn't reduce too far.
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Notes on Cooking Fish:
Fully cooked through - means the fillets have puffed up in height and shrunk slightly in overall diameter. They will be firm to the touch and the Fillet will look more Opaque.
I'm using images so you can see the difference. Fish fillets will cook at different times depending on their overall size, it's best to choose fillets which are of similar proportion when using this method. Keep an eye on the Fish! After 5 minutes, remove from oven and check on their doneness.********************
Instructions:
Preseason your Fillets with a Sprinkle Of Dill , Salt and Pepper on both sides. Re-Wrap or cover your Fillets and place them back in the Fridge until you are ready to use them.
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Important!
If you use the very top rack - keep an especially close eye on the Sauce, it will burn if it's too close to the Broiler for too long! It's safer and smarter to wait a little longer for a cooked Fillet and use the Middle rack.
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Oven Temperature
Pre-heat your Oven - Use the Broiler setting - 400 F - Place a rack either in the Middle of the oven or the second set of grooves from the top.
Add your Butter to the Pan and melt down on a Medium Heat.
At this stage, do not not walk away from the Pan or Butter. The Milk solids in the Butter will begin to brown.Reduce heat to Low Medium if the Butter begins to brown too quickly, you don't want a burnt Butter Sauce.
Add Diced Garlic and stir, cook for a minute or more or until the Garlic begins to turn translucent.
Add Lemon Juice, Lemon Zest, White Wine and a little water.Add your remaining Dill, stir in to the sauce.
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HINT
Add enough additional water to bring the liquid level of your Pan to at least 1/4" inch.
You will need the water to get the simmer to start and keep the ingredients from burning.
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Bring up to a simmer on a Medium Heat.
Once simmering, remove your Fish from the Fridge, unwrap and place your Fillets in the pan, right on top of the Butter Sauce.Use a Spoon and Coat the Fillets thoroughly with the simmering Sauce from the pan.
Cover all areas of the Fillet/s.
Turn off heat, remove from stove top, and place under the broiler, 5 to 10 minutes, or until they appear to be fully cooked through.(See note above!)
Serve with your favourite Side Dishes - I choose Vegetables and Fresh Spinach or Salad as a general rule when making White Fish.
With this Meal I poached Carrots and Asparagus previously and added them to the finished Fillets at the end prior to serving. Vegetables benefitted from the little extra Flavouring and Butter when I added them to the plate.I have a couple more videos in the works, one will include this dish and I will update with a link once finished. I do like those quick tutorials. Additionally, I'm still working on other recipes for the blog and am focusing on those quick easy meal ideas too, plus a couple of Vegetarian options for those folks I know who prefer less meat protein in the diets. There will be a couple of Cakes and Soups in the works too.
Please Enjoy!
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