Best 3 Catch Of The Day Fish Fillets Recipes

Dive into a culinary adventure with our collection of tantalizing fish fillet recipes, showcasing the freshest catch of the day. From pan-seared delights to crispy baked sensations, discover a symphony of flavors that will elevate any meal. Embark on a journey of taste with our aromatic Lemon Butter Fish Fillets, where succulent fish is enveloped in a vibrant citrus and herb sauce. Indulge in the Mediterranean charm of our Herb Crusted Baked Fish Fillets, where a medley of herbs and spices dances on a crispy crust. Experience the simplicity and elegance of our Pan-Seared Fish Fillets, where the natural flavors of the fish take center stage. Treat yourself to the tropical vibes of our Coconut Crusted Fish Fillets, where a golden-brown coconut coating adds a delightful crunch and sweetness. And for a touch of zesty heat, our Spicy Fish Fillets pack a flavorful punch with a piquant sauce that will leave your taste buds tingling. Prepare to embark on a culinary expedition, where each recipe promises a unique and unforgettable taste experience.

Let's cook with our recipes!

COUPLE'S CATCH OF THE DAY

Couple's Catch of the Day image

Here's a match made in heaven-two tasty fish fillets in a Valentine's Day shape! Moist and tender, this succulent orange roughy from our kitchen staff will win hearts with its memorable blend of garlic, dill and lemon.

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

Ingredients

2 parchment paper squares (12 inches each)
2 tablespoons butter, divided
2 orange roughy fillets (about 3/4 pound)
1 teaspoon snipped fresh dill
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/2 medium lemon, cut into 1/4-inch slices
2 fresh dill sprigs

Steps:

Cut each piece of parchment into a 12-in. heart. Brush paper with 1 tablespoon butter. Place a fillet on one side of each heart. Sprinkle with dill, lemon-pepper and garlic powder. Drizzle with remaining butter. Arrange lemon slices over fish. , Fold parchment hearts in half. Beginning at the tip of the heart, fold edges together, 2 in. at a time. Place on a large baking sheet. , Bake at 375° for 20-25 minutes. With a scissors, cut an X through top of parchment; fish should flake easily with a fork. Transfer each parchment heart to a dinner plate. Garnish with dill sprigs.

Nutrition Facts : Calories 222 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 281mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 25g protein.

CATCH OF THE DAY FISH FILLETS

Catch of the Day Fish Fillets image

This recipe comes from Arthur Rosenblatt, founding director of the U.S. Holocaust Memorial Museum in Washington, D.C., from a cookbook called "Delicious By Design" created as a fundraiser to help fight against AIDS. The recipe was created using flounder after a fishing trip in Maine.

Provided by Oolala

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs fish fillets (flounder, salmon, scrod or bluefish)
3 scallions, chopped
3/4 cup mushroom, sliced
1 bunch watercress, coarsly chopped
2 lemons, juice only
1/4 cup white wine, liberal splash
fresh herb
6 -8 cherry tomatoes, halved

Steps:

Preheat oven to 350 degrees.
Scatter scallions, mushrooms and watercress on bottom of heavy, non-reactive baking dish.
Place fish on top and add lemon juice and wine.
Sprinkle with herbs and arrange tomatoes around perimeter.
Cover dish with foil and bake for 20-30 minutes depending upon thickness of fillets.

Nutrition Facts : Calories 270.2, Fat 2.2, SaturatedFat 0.4, Cholesterol 124.7, Sodium 184.4, Carbohydrate 5.4, Fiber 1.6, Sugar 2.1, Protein 53.1

PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)

Parker House Schrod (Fresh Catch of the Day) image

Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls

Provided by Food Network

Categories main-dish

Time 27m

Yield 6 servings

Number Of Ingredients 17

Ingredients

6 (8-ounce) fillets baby cod or haddock
1 cup milk
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
Salt
Pepper
1/2 cup olive oil
2 teaspoons paprika
1/4 pound buttery, flaky crackers, finely crushed
1/2 pound melted butter
1/2 cup white wine
6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup margarine or butter (2 sticks), softened
1 large egg

Steps:

Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
Preheat oven to 400 degrees F.
Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned.

Tips:

Use fresh fish fillets for the best flavor and texture. If using frozen fillets, thaw them completely before cooking.
Season the fish fillets generously with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the fish fillets and cook for 3-4 minutes per side, or until golden brown and cooked through.
Serve the fish fillets immediately with your favorite sides, such as roasted vegetables, rice, or mashed potatoes.

Conclusion:

These fish fillets are a delicious and versatile dish that can be served with a variety of sides. The crispy coating and flaky fish are sure to please everyone at your table. So next time you're looking for a quick and easy seafood dinner, give this recipe a try!