Best 3 Seared Fish With Creamed Kale And Leeks Recipes
Indulge in a culinary journey with our seared fish, creamed kale, and leeks recipe, a symphony of flavors that will tantalize your taste buds. This delectable dish features perfectly seared fish fillets, enveloped in a creamy sauce infused with the earthy flavors of kale and the subtle sweetness of leeks. Whether you prefer the classic elegance of salmon, the delicate texture of tilapia, or the hearty richness of cod, this recipe offers a versatile canvas for your seafood preferences. Accompanied by a medley of roasted vegetables, this dish transforms into a nourishing and visually stunning centerpiece for any dining occasion.
Alongside the main course, discover a collection of complementary recipes that elevate your culinary experience. Learn how to craft a zesty lemon-herb butter sauce, perfect for drizzling over the seared fish, adding a burst of citrusy brightness. For a refreshing side dish, explore the vibrant flavors of our kale and quinoa salad, a harmonious blend of textures and colors. Complement your meal with a creamy and indulgent cauliflower mash, a low-carb alternative that offers a velvety smoothness to balance the savory flavors of the fish and vegetables. Elevate your cooking skills with our comprehensive guide to cooking fish, providing essential tips and techniques for achieving perfectly seared fillets every time. Dive into this culinary adventure and create a memorable dining experience with our seared fish, creamed kale, and leeks recipe, along with its accompanying side dishes and cooking guide.
FISH WITH CREAMY LEEKS
Provided by Maggie Ruggiero
Categories Fish Christmas Low Carb Quick & Easy Low Cal Low Sodium Leek Fall Winter Healthy Sour Cream Gourmet
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Whisk together sour cream and flour.
- Wash leeks, then put in a large heavy skillet with butter, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover with parchment, then with a lid, and simmer over medium heat, stirring once or twice, until leeks are tender, about 10 minutes.
- Stir in sour-cream mixture and remaining 1/3 cup water.
- Season fish with 1/4 teaspoon each of salt and pepper, then add to leeks and cook, covered with parchment and lid, until just cooked through, 8 to 10 minutes. Serve sprinkled with dill.
FISH BAKED WITH LEEKS
Steps:
- Preheat the oven to 400°F. Trim about 1/2 inch from the root ends of the leeks, then trim off all the tough green leaves. Cut the rest in half lengthwise and chop; then wash well in a colander, being sure to rinse between all the layers.
- Scatter the washed leeks over the bottom of an ovenproof casserole. Mix with the wine or stock, salt, pepper, and mustard. Top with the fish; sprinkle the fish with salt and pepper. Cover the casserole and put it in the oven.
- Bake for 10 to 15 minutes, or until a thin-bladed knife meets little or no resistance when inserted into the thickest part of the fish. Uncover and serve the fish with the leeks and pan juices spooned over it.
STEAMED FISH ON KALE
Many home cooks are comfortable with spinach but are intimidated by the unfamiliar variety of other cooking greens: chard, mustard, turnips, collards, kale and more. But it doesn't matter much which you include in a given dish: they're all good, and they all cook quickly. This preparation is dead easy. You first steam the kale with butter (you could use olive oil, but here it just isn't the same), white wine (water is almost as good) and garlic, until it's just about done. At that point you top the greens with a fillet or two of white fish and continue to steam until the fish is cooked through. Timed correctly, the greens will be tender and bright green and the fish moist. The juices from both will have combined with the butter, wine and garlic to produce a sauce that is great with rice or bread.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Wash greens and shake dry, allowing some water to cling to leaves. Cut into rough sections, 3 or 4 inches long; cut off and discard any stems thicker than 1/4-inch.
- Put greens in a deep skillet that can be covered, along with wine, garlic, half the butter, and some salt and pepper. Turn heat to medium-high, cover and cook, checking occasionally to make sure mixture does not dry out, until greens are just about tender, 10 minutes or so.
- Put fish on top of greens, season with salt and pepper, and dot with remaining butter. Re-cover, and cook until fish is done and greens fully tender, 5 to 10 minutes more.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 11 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 510 milligrams, Sugar 0 grams
Tips:
- Choose the right fish: For this recipe, firm-fleshed fish such as salmon, halibut, or black cod work best. These fish can withstand the high heat of searing without overcooking.
- Sear the fish properly: To get a nice sear on the fish, make sure the skillet is hot before adding the fish. Do not overcrowd the skillet, as this will prevent the fish from searing properly.
- Cook the kale and leeks until tender: The kale and leeks should be cooked until they are tender but still have a slight crunch. This will take about 5-7 minutes.
- Use a good quality white wine: The white wine used in the cream sauce should be a dry wine with a crisp flavor. A Sauvignon Blanc or Pinot Grigio would be a good choice.
- Season the dish to taste: Be sure to taste the dish before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to taste.
Conclusion:
This seared fish with creamed kale and leeks is a delicious and elegant dish that is perfect for a special occasion. The fish is cooked to perfection and the creamy sauce is rich and flavorful. The kale and leeks add a nice touch of color and texture to the dish. This recipe is sure to impress your guests!
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