What can you cook butter fish? Butterfish - recipes for preparing original dishes for every taste! With sour cream sauce

06.11.201927.05.2017

Butterfish, despite its amazing and tempting taste, should be consumed with caution and in small portions. The content of specific fats in it is quite high and not every body will be able to process them correctly without causing unpleasant consequences.

But if you are confident in your health and want to enjoy a real fish delicacy, then we offer some recipes for preparing butter fish.

How to cook butterfish steak in the oven - recipe

Ingredients:

butter fish (steaks) – 750 g;
– 20 ml;
fresh rosemary – 2 sprigs;
garlic – 2-3 cloves;
olive oil – 20 ml;
salt - to taste.

Preparation

We wash the butterfish steaks with running water, dry them, season with salt, ground white pepper and rub with the mixture olive oil, lemon juice, peeled and squeezed garlic and finely chopped fresh rosemary needles.

Next, you can do it in two ways: bake the steaks in foil, having previously wrapped each of them and placed them on a baking sheet in an oven preheated to 180 degrees and left for thirty minutes. Or simply place the fish on a baking sheet and fry at temperature conditions 200 degrees until desired brownness.

When ready, place the fish steaks on napkins or a paper towel and let the excess fat be absorbed. Then we transfer it to a dish and we can serve.

How to cook butterfish in a grill pan with vegetables - recipe

Ingredients:

butterfish fillet – 850 g;
lemon juice – 20 ml;
potato tubers – 320 g;
fresh champignons – 320 g;
asparagus – 180 g;
frozen currants – 75 g;
dried basil - to taste;
oregano - to taste;
rosemary - to taste;
ground white pepper - to taste;
salt - to taste.

Preparation

First marinate the fish. Season the washed and dried fillet with salt, pepper, lemon juice, a small amount of olive oil, add dried or chopped fresh herbs, mix carefully and leave in the refrigerator for a while.

Meanwhile, fry the peeled and chopped potatoes and mushrooms until tender, combine them together in a frying pan, add currants, salt, pepper, desired spices and fresh parsley, simmer over low heat for a few minutes, and remove from heat. At the same time, boil the asparagus until tender.

Wipe the fish fillet with a napkin to remove the marinade and place it on the grill pan. Let sit for four to seven minutes on each side, depending on the thickness of the piece, and serve with fried vegetables and asparagus.

Butterfish, seriolella or escolar, truly has buttery, melt-in-your-mouth flesh. This fish is tasty, inexpensive, and low in dangerous mercury, but unfortunately, it has other side effects. Therefore, you can enjoy escolar dishes without exceeding a certain serving size.

Escolar, also known as seriolella, is a type of mackerel. This fish is capable of absorbing wax esters, especially oil esters. These esters are very similar to castor or mineral oil and are what makes escolar meat so fatty and tender. The fish owes its “oily” name to them, and they are also “to blame” for the unpleasant properties of the fish.

A serving of seriolella greater than 150–200 g (depending on the individual characteristics of your body) can cause gastrointestinal upset. The larger the portion, the more serious and sudden the illness that befalls you will be. Otherwise, seriolella can be called not only tasty, but also healthy, however beneficial features its the same as that of whitefish, salmon, whale or any other fish.

Butterfish in béarnaise sauce

For this delicious recipe you will need: - 4 butterfish fillets, 100–120 g each; - 1 cup of olive oil; - sea salt and white ground pepper; - ½ glass of dry red wine; - ½ cup red wine vinegar; - 1 tablespoon black pepper; - 1 teaspoon chopped shallots; - 4 tablespoons of butter; - 2 sprigs of thyme; - fennel greens.

You can replace fennel greens with dill greens, although they do not have such a characteristic sweetish aroma and taste

This dish should be prepared starting with the sauce. In a saucepan, combine wine and vinegar, add black pepper, shallots, fennel and thyme, bring to a boil and simmer until no more than 2-3 tablespoons remain. Add butter and cook, whisking constantly. Strain into a gravy boat, season with salt and white pepper.

In a deep frying pan, heat the olive oil until lightly smoking, reduce the heat to low and, seasoning the butterfish fillet with salt and pepper on both sides, fry it on both sides for 2-3 minutes on each. Place fillets on a plate lined with kitchen paper towels and allow excess oil to be absorbed. Place the fish on a serving plate and baste warm sauce, serve immediately.

Argentinian marinated butterfish recipe

For this flavorful and colorful dish, prepared just like in Argentina, use: - ½ cup freshly squeezed orange juice; - ½ cup chopped basil; - 4 tablespoons of olive oil; - 2 tablespoons of freshly squeezed lemon juice; - 1 tablespoon of soy sauce; - 1 tablespoon of chopped garlic; - ½ teaspoon finely ground salt; - ¼ teaspoon ground black pepper; - 4 butterfish steaks, 150–200 g each; - 1 red bell pepper; - 12 large olives; - ¼ cup finely diced red onion; - 1 tablespoon of wine vinegar.

In a small bowl, whisk together the orange and lemon juice with half the olive oil and soy sauce. Add half of the fresh chopped basil, garlic, salt and ground black pepper, stir and pour into a ziplock bag. Place fish steaks there. Shake well several times and refrigerate for 1-2 hours.

The name "butterfish" is a collective concept that includes several varieties of ocean fish. Classification is based on the principles of similarity taste qualities meat. The name probably comes from the American butterfish.

Butterfish are found in warm ocean waters in open areas. It swims to the shores only during spawning. The length of representatives reaches 30 - 75 cm, weight - 4 kg. The largest of them is escolar. Body size is about 2 m, weight is about 45 kg. They feed on crustaceans, squid, and small fish. Sexual maturity occurs after 2 years; eggs are laid in shallow water. Spawning occurs in autumn and summer. Butterfish includes representatives of 3 families:

Stromateae - American butterfish, stromatei. Lives in the waters of the Atlantic Ocean. Found off the coast of America, Africa, and Asia.
Centrolopaceae - Australian Seriolella. She chose the waters of the Pacific Ocean as her habitat.
Heptyl - mackerel, escolar. Externally similar to tuna. Lives in different parts of the world's oceans.

There is no separate fishery for catching butterfish. From time to time it is found together with other representatives of ocean waters. Often caught together with tuna. Imported from Vietnam, China, Indonesia, USA.

It goes on sale smoked, frozen (carcasses, fillets), fresh. The most well-fed fish, containing 22% fat, are caught in winter and autumn. The meat is fatty, white, soft, reminiscent of halibut.

Unusual composition - what makes fish attractive

White fish meat occupies a leading position in the content of animal proteins. It contains saturated fats, amino acids, a wide variety of vitamins and microelements.

Vitamins:

A (retinol)

Increases immunity;
Keeps skin youthful;
Promotes the growth of teeth, hair, nails;
Prevents eye diseases;
Normalizes redox processes;
Protects against cancer cells;
Strengthens the functioning of the heart.

Prevents the development of rickets;
Promotes calcium absorption;
Strengthens muscles;
Coordinates metabolic processes in cells;
Stimulates the production of hormones;
Strengthens the immune system;
Increases resistance to skin diseases.

Normalizes the functioning of the reproductive system;
Neutralizes free radicals, removes toxins;
Prevents the development of oncology;
Strengthens blood vessels;
Accelerates skin regeneration;
Protects against UV rays;
Stimulates the supply of oxygen to skin cells;
Prevents the formation of blood clots.

Improves the digestibility of fats;
Removes cholesterol;
Stimulates sperm maturation;
Strengthens the functioning of the musculoskeletal system;
Normalizes blood pressure;
Accelerates wound healing;
Helps cope with skin diseases;
Reduces pain.

Normalizes blood circulation;
Improves fat metabolism in liver cells;
Optimizes the state of the nervous system;
Fights skin diseases.

Microelements:

Oily fish contains 3 times more fatty acids omega-3 than in the salmon family. Use fish dishes 2 times a week reduces blood pressure, calms the nervous system, increases the body's resistance to infection and disease, strengthens the immune system, and improves overall well-being.

Why eat oily fish, is it harmful?

A huge amount of vitamins, minerals, acids help the body overcome diseases, improve health, and increase resistance to adverse factors. To top up daily norm protein in the body, it is enough to eat 150 g of butter fish. Small piece tasty treat activates metabolic processes, improves the functioning of internal organs.

Useful qualities:

Strengthens blood vessels, stimulates the heart.
Cleanses the blood of toxins and cholesterol.
Improves skin condition, prolongs youth.
It has a mild laxative effect and regulates bowel function during constipation.
Strengthens the immune system.
Calms the nervous system, saves from insomnia, depression, stress, causeless anxiety, and fear.
Lowers pressure in the arteries.
Strengthens and activates hair and nail growth.
Normalizes the functioning of the reproductive system of men and women.
Speeds up metabolism, helps cope with excess weight.
Helps the child's body grow, preventing pathologies of the musculoskeletal system.

Oily fish contains a significant amount of wax ester - gempilotoxin. The substance is practically not absorbed and causes problems with the gastrointestinal tract. Side effects occur when eating uncontrolled delicious fish, individual intolerance to components.

People with serious diseases of the liver or gastrointestinal tract should not eat the food, especially in acute forms of the disease.

Fats irritate the intestinal walls, liquefy the stool, and turn it brown. Increased metabolism provokes the production of bile more than required. As a result, acidity increases, the esophagus, liver, and pancreas suffer.

Of course, oily fish is very healthy, but it must be consumed in small portions, only 2 times a week.

Delicious recipes

In the best ways heat treatment considered: steaming, baking, grilling. Several recipes for the most delicious dishes.

Classic baking

It cooks very quickly and does not require any special culinary skills. The dish turns out tasty, appetizing, nutritious, aromatic. Suitable as dietary nutrition. Cooked on the grill.

Ingredients:

Fish – 1 kg;
Garlic – 4 cloves;
Lemon – 1 pc.;
Rosemary – 1 sprig;
Bay leaf – 2 pcs.;
Parsley - 1 branch;
Salt, ground black pepper - to taste.

Preparation:

Wash the fish, peel it, dry it slightly, cut into pieces.
Place in a deep container.
Grate with crushed garlic, add salt, pepper, bay leaf.
Place in the refrigerator for 2 hours.
Preheat the oven to 160 degrees Celsius.
Place the fish on the grill.
Bake for 15 minutes on each side.
Place the finished fish on a dish, pour over lemon juice, season with chopped parsley and basil.

The dish can be eaten on its own or with a vegetable or potato side dish.

With fruits

Tender meat goes well with vegetables and fruits. Taste ready-made dish it turns out simply amazing. You need 1 piece of all ingredients.

Ingredients:

Big fish;
Apple;
Grapes - a small brush;
Tomato;
Onion;
Salt and pepper to taste.

Cooking process:

Wash the fish, remove the fins and entrails. Do not clean the skin. Carefully pull out the ridge.
Make cuts all over the carcass with a knife, add salt and pepper.
Leave to soak for 1 hour.
Grind onion, tomato, apple.
Stuff the fish with vegetables, apples, grapes.
Bake on a wire rack in the oven for 50 minutes at 160 degrees Celsius.

The peel with uncleaned scales turns out to be inedible. But the meat turns out much tastier.

With sour cream sauce

The festive dish is prepared very quickly and the taste is excellent. As the main ingredient, you can use fillet, whole fish, which you cut into pieces yourself.

Ingredients:

Butterfish – 1 pc.

Sauce:

Sour cream – 100 ml;
Grape or Apple vinegar– 1 teaspoon;
Parsley, green onions- some;
Salt, sugar, pepper - to taste.

Cooking process:

Clean the fish, cut into pieces and add salt.
Fry on a grill or frying pan.
Chop parsley and onion.
Add herbs, salt, sugar, pepper, vinegar to sour cream. Mix well.
Season the fish.

Serve along with boiled, baked potatoes.

Whatever delicious dish It turns out that you need to eat it in small portions. Over time, when the body gets used to the product, the portion can be increased.

Calorie content

Oily fish is a very high-calorie product. There are 113 kcal per 100 g. Proteins are 18.8 g, fats are 4.2 g, and there are no carbohydrates. Meat is quickly digested and activates fat burning. Due to these properties, oily fish is used in dietary nutrition.

The main issue is the price

The cost of the product is influenced by several factors - the place where the fish is sold, the importing country, and the variety. And also the form - smoked, frozen, layer, sliced. The average prices in the country are as follows:

It is difficult to find fresh fish on the open market. Price per kg over 1500 rubles. When choosing a product, you must be guided not only by price, but also by quality.

You will find the recipe for cooking butterfish in the oven in the following video:

Selection rules:

The frozen layer must be solid, without kinks or changes in color. If it looks different, the fish has been frozen several times. As a result, its beneficial properties and taste are lost.
The packaging of the smoked product must be transparent so that it can be assessed appearance fish. Indicating expiration date, information about the manufacturer, type of fish.
It’s better to buy the whole product and cut it into pieces yourself. More confidence in quality.
Fresh fish should not contain any foreign odor. When pressed, you should feel elasticity, and the dent from your finger will quickly restore its previous shape.

In contact with

Butterfish is one of the most delicious sea fish from which you can prepare a royal dish. Of course, you know very well how beneficial fish oil is for the body. This fish will “give” not only an extraordinary taste, but also benefits for both adults and children. Today we will prepare two dishes from Savorin fish - fish soup and fry it.

Some butter fish Savorin

This is a fairly large meat fish, reminiscent in structure of mackerel, only fattier and meatier. This fish lives in the ocean; the weight of a large individual can reach 3 kg and 66 cm in length! In appearance, Savorin resembles a perch, only large. It lives at a depth of about 200 meters, feeds mainly on plankton and rarely floats to the surface. Savorin is caught along with tuna. Its meat is juicy and very aromatic, it has very few bones.

In cooking, it is recommended to grill butterfish, this way the meat “gets rid” of a large amount of fat. However, Savorin belongs to the oil family, but has the lowest fat content of all representatives of this class. Dishes with it turn out rich, but not very fatty. Savorin is very convenient to prepare: it does not fall apart during frying and cooking.

Did you know that the Ruveta fish is considered the fattest in the oil family? Its meat consists of 1/4 fat and is it even classified as a “non-food” fish? It is believed that the human body is not able to digest its meat, it is so fatty...

So, what can you cook from Savorin fish?

Butterfish: steak recipe

Cooking time: 15 minutes.

It's extremely easy to prepare. First cut the carcass into steaks 1cm thick.

More details about the products:

Savorin fish - 1 carcass;
vegetable oil for frying;
salt;
steak flour

Recipe for steaks with butter Savorin

Allow the steaks to “weather” a little for 5 minutes after chopping the carcass to allow excess water to drain. Prepare flour for dredging fish: mix 1 teaspoon of salt for 200g and pour into a bowl.

Roll each steak on both sides in flour and place in a hot frying pan with oil (oil level - 1-1.5 cm). Fry on one side over high heat for 2-3 minutes...

...and on the other side the same amount.

All! Fried butter fish is ready! Bon appetit!

Let's prepare fish soup from Savorin butterfish. It is very easy to prepare and also quick!

Butterfish soup: recipe step by step

Cooking time: 30 minutes.

Chop the carcass into steaks or fillets in advance. The second option is definitely better. But, as mentioned above, this fish has few bones and they are large, so there is nothing to worry about.

More details about the products: