Time 50m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder. Place butter mixture in plastic wrap and roll into a log shape. Chill until firm. Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder. Rub spice mix into both sides of steaks. Shake off excess. Place steaks on a hot grill and cook for 2 minutes. Turn and cook for 2 additional minutes. Move steak to a cooler section of the grill and continue to cook until desired doneness. Serve each steak with a slice of the lemon butter.
Time 30m Yield 2 Number Of Ingredients 9 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Season cod with salt on both sides. Heat oil in a large skillet and cook cod until lightly browned, 2 to 3 minutes per side. Combine grated potatoes, shallots, and egg in a bowl. Season with parsley, nutmeg, and salt. Spread potato mixture on top side of each cod fillet and sprinkle with butter. Bake in the preheated oven until potato crust is lightly browned and cod flakes easily with a fork, about 10 minutes.
Time 45m Number Of Ingredients 15 Steps:
Fish: Preheat oven to 375 degrees F. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place grated potato. In a large ovenproof saute pan, heat oil. Dip the filets first in the flour, then the egg mixture, and finally in the potato. Add the fish to the saute pan and cook for 2 minutes per side. Then place the fish into the oven for 4 minutes, until the fish is cooked through and golden. Lemon Butter Sauce: Set a large non-reactive saucepan over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 5 to 6 minutes or until liquid is reduced by 2/3. Over low heat, whisk in 3 tablespoons of the butter a few pats at a time. Remove from heat and whisk in the remaining 2 tablespoons of the butter 1 tablespoon at a time. Continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
Time 25m Yield 4 4-6 ounce fish steaks, 4 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees. Place the flour in a shallow bowl and season with salt and pepper. In another shallow bowl, beat the eggs with the mustard. In a third shallow bowl, place the dried mashed potato flakes. In a large sauce pan, heat oil over high heat. Dip the steaks in the the flour, then the egg mixture, then the potato. Place the fish in the sauce pan and sear for 2 minutes per side. Place the saucepan with fish in the oven for 4 minutes or until cooked throughly. While fish is baking. Place anouther saucepan over high heat. Add the wine, lemon juice, garlic and green onions. Cook for 5-6 minutes until the liquid is reduced by 2/3. Over low heat whisk in butter, a small amount at a time. Serve sauce over fish and Enjoy!
