Best 7 SautÃed Fish Fillets With Orange Butter Sauce Recipes

BAKED FISH WITH ORANGE SAUCE

Steps:

• Preheat oven to 400F degrees.
• Place fish in baking pan.
• Mix orange juice and butter.
• Pour half this mixture over the fish.
• Sprinkle the rind over.
• Bake for 10 minutes.
• Pour remaining orange mixture over.
• Bake another 10 minutes.
• Sprinkle with parsley.

SALMON WITH ORANGE BUTTER SAUCE

Steps:

• Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
• Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
• Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
• Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
• Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
• Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
• Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
• When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
• Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
• When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
• Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

GRILLED STRIPED BASS WITH ORANGE-SAFFRON BUTTER

Steps:

• Whisk butter, juice concentrate, vinegar, and saffron in small saucepan to blend. Season butter to taste with coarse salt and pepper. DO AHEAD Can be made 2 days ahead. Cover and chill.
• Using small sharp knife, cut diagonal slits on both sides of fish at 1-inch intervals. Arrange fish on rimmed baking sheet. Sprinkle fresh orange juice and salt into slits and cavities of fish. Fill cavities with orange slices (about 3 per fish). Cover loosely and let stand at room temperature at least 30 minutes and up to 1 hour.
• Spray grill racks and fish generously with nonstick spray. Prepare barbecue (medium-high heat). Place saucepan with orange-saffron butter at edge of grill to warm through, stirring occasionally. Arrange fish on barbecue. Grill until just opaque in center, about 5 minutes per side. Transfer to plates. Serve with warm seasoned butter.

SAUTéED FISH FILLETS WITH ORANGE BUTTER SAUCE

Steps:

• 1. In a small saucepan, boil the orange juice and vinegar until reduced to about 1/3 cup. Reserve off heat. 2. Heat the oil in a large nonstick skillet and cook the fish 3 to 4 minutes per side or until it is golden brown on the outside, opaque but still moist inside, and just barely flakes when tested with a fork. Season with salt and pepper. Remove the fish to a serving platter. 3. Add the tequila to the skillet and bring to a boil, scraping up any browned bits. Add the reserved orange juice reduction to the same skillet and bring to a boil. Immediately reduce the heat to low and add the butter, 1 piece at a time, whisking just until melted. Remove from the heat and stir in the cilantro. Spoon the sauce over the fish. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROILED FISH FILLETS WITH ORANGE BUTTER SAUCE

Steps:

• Preheat broiler.
• In saucepan, reduce orange juice to 1/2.
• Add butter, 2 T olive oil, salt and pepper.
• Blend well, add tomatoes.
• Brush fish on both sides with remaining olive oil.
• Salt and pepper.
• Arrange fish in broiler pan.
• Broil, 3 inches from heat for 3-4 minutes, until just cooked through.
• Put on plates, pour sauce over.

SOLE WITH ORANGE BROWN BUTTER

Steps:

• 1. Season the fillets with the salt and pepper and dredge them in the flour. Shake off any excess flour. Put half of the oil in a large sauté pan over high heat. When the oil is hot but not smoking, sauté the fish on one side for 3 minutes. Then flip and cook on the other side until just done, 1 to 2 minutes; the fillets should be golden brown and just cooked through. Transfer them to a platter and keep them warm in a 200°F oven while you make the sauce.
• 2. Add the remaining oil and the butter to a sauté pan and cook over high heat until the butter starts to foam. Add the shallot. Cook until it is golden and the butter is a pale hazelnut brown, about 1 minute. Add the orange juice and cook for 1 minute more. Add the lemon juice. When the butter mixture starts to foam again, remove the pan from heat. Season with more salt and pepper, if desired.
• 3. Put a piece of sole on each plate, drizzle with the brown butter, and serve immediately.