Fish oil cooking recipes. Butterfish dishes are very fragrant and tasty! The benefits and harms of oily fish

Oil fish, seriolella or escolar really has an oily, melt-in-your-mouth flesh. This fish is tasty, inexpensive, low in dangerous mercury, but unfortunately it has other side effects. Therefore, you can enjoy dishes from escolar without exceeding a certain portion size.

Escolar, also known as seriolella, is a type of mackerel. This fish is able to assimilate wax esters, and oil especially. These esters are very similar to castor or mineral oil and are what make escolar meat so fatty and tender. The fish owes its "oil" name to them, they are also "guilty" of 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 more weighty the portion, the more serious and sudden the ailment that has befallen you will be. Otherwise, seriolella can be called not only tasty, but also healthy, however, its beneficial properties are the same as those of whitefish, salmon, whale or any other fish.

Butterfish in béarnaise sauce

For this delicious recipe you will need: - 4 oily fish 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 of 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 it does 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.

Heat the olive oil in a deep frying pan until lightly smoky, 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 each. Place the fillets on a plate lined with paper towels to soak up the excess oil. Place the fish on a serving plate and pour over the warm sauce and serve immediately.

Recipe for oily fish marinated in Argentinean style

For this fragrant and bright Argentinian-style dish, take: - ½ cup freshly squeezed orange juice; - ½ cup chopped basil greens; - 4 tablespoons of olive oil; - 2 tablespoons of freshly squeezed lemon juice; - 1 tablespoon of soy sauce; - 1 tablespoon minced garlic; - ½ teaspoon of finely ground salt; - ¼ teaspoon ground black pepper; - 4 oily fish steaks, 150–200 g each; - 1 red bell pepper; - 12 large olives; - ¼ cup diced red onion - 1 tablespoon of wine vinegar.

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

It should be remembered that several species of ocean inhabitants are hiding under the trade name "butterfish" at once: escolar, toothfish, stromateus, seriolella and "butterfish", which is caught off the coast of the United States. All these representatives of marine fauna belong to different families. The only thing they have in common is the taste. Why are these fish called butterfish? Their meat is fatty, even in excess. Therefore, the preferred way to prepare butterfish is on the grill. If you subject them to another method of cooking, then you must first cut off the head and hang the carcasses by the tail. This will drain excess fat. In this article, we will consider only one of the representatives of oil fish - escolar. Read about its beneficial properties and possible harm in our article. We will also give several recipes for escolar dishes.

Description of the fish

The second name of the escolar is a delicious gray mackerel. It is found in the surface waters. There is no industrial fishing for it, but it comes across in nets along with tuna. Delicious mackerel is found in abundance off the coast of New Zealand and Australia, but is also found in the seas of tropical and temperate latitudes. Escolar is a rather large fish. On average, it grows up to one meter and at the same time weighs as much as thirty kilograms. This fish belongs to the Gempylidae family. Her color is dark brown, and the lateral keel protrudes too much. Escolar feeds on crustaceans, squid and small fish. To taste, reviews of this fish are often compared with fatty halibut. Delicious mackerel has dense white meat of a delicate texture. It is good for smoking and making balyks. Delicious mackerel comes to the shelves of our stores already in frozen form.

Escolar fish: benefits and harms

The very name "oily" speaks for itself. This fish has a lot of fat. But, unlike salmon, salmon and chum salmon, escolar also contains additional oils - monoglycerides. When other unsaturated fish oils are absorbed by the human body, this wax is not. The stomach simply does not contain the necessary enzymes to break down this substance. Therefore, the use of escolar can cause dyspepsia and diarrhea, which is aggravated by the combination of fish with tomatoes. Thus, delicacy mackerel is good for constipated individuals as it has a laxative effect. Butterfish should be eaten with caution by people suffering from diseases of the gastrointestinal tract, especially the liver, as well as diabetics. It should be remembered that escolar is a high-calorie fish. And even very much. One hundred grams of the product contains one hundred and thirteen kilocalories. But at the same time, the tender white meat of this fish is rich in vitamins, amino acids, macro- and microelements. Ecolar is useful for cores, because potassium, contained in excess in gray mackerel, strengthens the walls of blood vessels. Unsaturated fats have a rejuvenating effect, make hair shiny and thick, and nails strong.

Escolar fish popular recipes. Argentinian Butterfish

Delicious mackerel is baked, fried or stewed. Here is the first recipe from Argentina. Mix half a glass of orange and two tablespoons of lemon juice. Whisk with 2 tbsp. l. olive oil and 1 tbsp. l. soy sauce. In this emulsion, add a generous pinch of chopped fresh basil, two chopped cloves of garlic, black pepper, and salt. Pour the marinade into a tight bag. Put four escolar steaks in there. Tie the bag tightly, shake and put in the refrigerator for two hours. Bake a large red bell pepper. Cut, remove the seeds, remove the skin, cut the flesh into pieces. Add twelve olives, chopped with rings, a chopped red onion and a pinch of basil. Season this mixture with a soup spoon of vinegar with twice as much olive oil. Fry the escolar in a frying pan. Garnish with vegetable mixture.

Baked Butterfish

Cut three cloves of garlic and crush it with a mortar with a few sprigs of parsley, a pinch of salt and a spoonful of olive oil. If we have frozen escolar at our disposal, the fish should stand in the refrigerator overnight. Then water will not flow from it. Rinse four fillets, dry and rub with garlic marinade. We put it in the refrigerator for an hour. We set the oven to warm up to 150 ° C. Put the fillet on a wire rack, under which we put a baking sheet - after all, escolar is oily fish and will give a lot of fat when baked. We cook without turning over for half an hour. Five minutes before the deadline, sprinkle the fish with three tablespoons of parmesan. Quickly prepare the sauce: knead a clove of garlic with yolk and a spoonful of lemon juice in a mortar. Salt to taste. Serve fish with salad, pouring sauce over it.

Escolar with aromatic herbs

We cut the carcass of the fish in four places across. Rub inside and out with lime juice, pepper and salt. In the middle of the carcass we put several sprigs of mint, parsley and rosemary, two rings of hot pepper. Line a baking sheet with foil. Lay out the fish. Insert lime slices into the slits. Place pepper rings on top. Cover with a second piece of foil, pinch with an envelope. Let's soak for an hour, then bake for ten minutes at a temperature of two hundred and thirty degrees Celsius. Serve with a sauce made from a mixture of olive oil and finely chopped mint.

Delicious gray mackerel with soy sauce

Escolar fish, recipes for which are found in many cuisines of the world, is very popular in Southeast Asia. Pour 120 ml of soy sauce into a bowl. Dilute it with 50 ml of water. We put another small bunch of chopped green onions and a teaspoon of ground ginger in the marinade. Cut off the skin from the escolar fillet (300-400 grams). Marinate the fillets for at least half an hour. Periodically turn the pieces over so that the escolar is soaked from all sides. Lay out on a towel. Then we place it on a wire rack, under which we put a baking sheet to collect dripping fat. Bake for about fifteen minutes at a temperature of 220 degrees. We prepare boiled rice separately. We put pieces of fish on it. The recipe recommends mixing soy sauce with a spoonful of honey. Pour this dressing over the finished dish.

Risotto with fish

Put two tablespoons of butter and vegetable oils into the pan. When the fat warms up, put a cup of prepared mushrooms there. Simmer for four minutes, then add a spoonful of fresh thyme leaves. We fry for two more minutes. Add rice and white wine. Simmer until liquid evaporates. In a separate pan, fry the salted escolar. Fish (reviews mention this) don't require a lot of fat. It is enough to grease the pan with oil, as for pancakes. Escolar is fried for three minutes on each side. Place the fish pieces on top of the risotto. Put in the oven for another five minutes.

We all know that the inhabitants of the Nordic countries often look younger than their years. Researchers assure that the reason for this is the systematic consumption of fish, which contains the strongest antioxidants and omega-3 fatty acids, which help improve skin elasticity, as well as restore healthy radiance to it and. Today we will talk about butterfish. It also has in its composition the substances necessary for the body, and also has a unique taste.

To eat or not to eat, that is the question

In our country, you will not often see it on the tables, but among the Americans it is a real delicacy. But on the Internet, as in many cookbooks, reviews of oily fish are rather contradictory. And the main reason for this is problems with assimilation. They arise due to excessive fat content of meat.

In general, the concept of "butterfish" does not refer to a specific species, but rather is a collective one. After all, under it lie such varieties as escolar, stromatea, seriolella. The fat content of some of them can reach more than 20%.

But, despite all the controversy, these fish have their own impressive list of useful properties:

1. They are recommended for use by those who suffer from diseases of the cardiovascular system, as they are one of the most significant sources of protein. In addition, it is the presence of such fish in the diet that helps strengthen blood vessels.
2. If you suffer from constipation, this product is for you. It has a mild, and most importantly, natural laxative effect.
3. There is a benefit from it for those who want to increase the body's defenses due to the content of the well-known.
4. Fish will bring special benefits to women. The unsaturated fats that make up its composition have a positive effect on the condition of hair, nails and skin. They also improve well-being during menstruation and menopause, reducing discomfort and reducing pain.

What is the harm then? It lies in the reverse side of the benefit of the laxative effect. Incorrect heat treatment or excessive consumption of the product may cause flatulence and diarrhea. In rare cases, nausea and even vomiting. All this is due to the fact that gempilotoxin enters the body, which is not digested. But at the same time, a large amount of fat provokes the release of an additional amount of bile, which can neutralize and help remove this substance.

Such cases occur, as a rule, when using freshly frozen cooked carcasses. In the case of hot and cold smoked products, unpleasant consequences are almost never observed.

As you understand, the main thing in this case is proper preparation. And we are happy to share some recipes with you.

Grilled

This is one of the most optimal ways in which it is possible to get rid of excess fat. For cooking you will need:

• fillet - 1 kg;
• garlic - 3 cloves;
• rosemary - 2 sprigs;
• lemon - ½ piece;
• greenery;
• spices.

Cut the fillet into portions, sprinkle with spices, grate with crushed garlic, pour over lemon juice, put in a deep container, not forgetting rosemary. Send to the refrigerator for 1 hour.

After baking on the grate on each side for 15 minutes. Serve with greens. Grilled vegetables are also suitable as a side dish.

stuffed with fruits

This unusual recipe will appeal to fans of culinary experiments. Required:

• whole carcass - 1 kg;
• grapes - 100 g;
• apples - 1 pc;
• tomatoes - 2 pcs;
• onion - 1 pc;
• spices.

Unlike other types, it is better to bake butterfish in scales, so it will be more juicy. But to get rid of excess fat, you need to make incisions on the carcass. After cleaning it inside, it is necessary to stuff the middle with grapes and apple slices, as well as finely chopped vegetables. Bake in the oven for 1 hour.

In béarnaise sauce

It is not at all difficult to prepare such an exquisite dish at first glance. You will need:

• fillet - 4 pcs.;
• dry red wine - ½ tbsp.;
• wine vinegar - ½ tbsp.;
• shallots - 50-70 g;
• butter - 40 g;
• dill;
• thyme;
• black pepper;
• salt.

First you need to make the sauce. To do this, mix wine and vinegar in a deep container, add dill, onion and black pepper, let it boil, put thyme sprigs and cook until thickened. The result should be no more than 20-30 g of bearnaise. Then butter is put to it, beaten well, seasoned with salt and left to cool at room temperature.

Fry the fillet in a small amount of hot olive oil, sprinkle with salt and pepper. After putting on a napkin, wait until the excess fat is gone, pour over the sauce and serve.

Undoubtedly, the oily fish dishes prepared by you will be fragrant and tasty. But don't get carried away. One serving piece weighing about 150 g will be enough to satisfy your gastronomic curiosity and saturate the body with the right amount of protein. Bon appetit!

Baked Butterfish

Butterfish is very tasty, nutritious (by the way, it tastes similar to halibut) and is saturated with many essential elements for the human body. It contains phosphorus, and magnesium, and potassium, and iron, and, most importantly, chromium, which allows the human body to constantly be in good shape - all these are unconditional arguments "for" its use.
But there is an argument “against”: oily fish is quite fatty, and therefore it should be consumed in small quantities. It is enough just to eat 150 grams of oily fish per day. By the way, it is this amount of oily fish that will provide the human body with half the daily protein requirement.

But there are also contraindications - due to the same fat content of fish: it is better to refrain from eating oily fish for people suffering from inflammatory diseases of the gastrointestinal tract and chronic liver diseases.
Well, you can cook oily fish in a variety of ways: boil, and stew, and fry, and bake, and cook on the grill.

Ingredients:

• oily fish fillet - 500-700 grams,
• lemon juice,
• vegetable oil,
• sleeve for baking,
• salt - to taste,
• pepper - to taste.

How to cook butterfish:

Butterfish fillet should be cut into portions.
Then you need to mix vegetable oil and lemon juice and marinate the fish fillet in this mixture (leave it for half an hour).
After this time, the fish must be salted and peppered, and then put in a special baking sleeve.
Bake butterfish should be about half an hour in the oven at 180 degrees.

Bon appetit!

Butterfish has recently appeared on the shelves of fish stores, and few people know how to cook it properly. Today we want to talk about the secrets of its preparation. Its taste is similar to swordfish, only a little fatter. It is grown in Venezuela, sometimes this type of fish is sold as "White Tuna". Why? Because in texture and taste it is somewhat reminiscent of tuna, but only the meat of oily fish is white. The official name for butterfish is escolar.

Butterfish: a recipe with garlic and herbs

Ingredients:

800 grams butterfish steak

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

2 garlic cloves

Salt and pepper

Cooking:

Mix vegetable oil, lemon juice, rosemary and garlic

Rinse the fish under water, then brush with pepper and salt. Grate with chopped and rosemary.

Wrap each steak in foil and bake in an oven preheated to 180 degrees for 20-25 minutes.

You can check the readiness of the fish by cutting the foil a little.

Cooking butterfish on the grill

Ingredients:

4 escolar fillets

Vegetable oil

Salt and pepper

2 cups chopped peeled white potatoes

3 tbsp olive oil

2 cups mushrooms

100 grams of asparagus

Frozen currant

1 tsp finely chopped parsley

Fresh herb blend

Cooking:

Preheat the grill. Brush fillets with 1 tablespoon vegetable oil, sprinkle with salt and pepper, and set aside.

Fry potatoes in oil in a skillet until golden brown, then place on paper towels to remove excess oil.

Place the fillet on the grill and cook on each side for 3-4 minutes.

Heat 2 tablespoons of olive oil in a large saucepan. When hot, add finely chopped mushrooms. Season with salt and pepper.

Saute 10 minutes until mushrooms are cooked through. Add potatoes, thawed currants and spices, remove from heat, put parsley

Boil the asparagus in salted water for 4-5 minutes.

Put a mixture of potatoes and mushrooms on a plate, boiled asparagus and fish on top. Pour the hollandaise sauce over the top of the dish.

Butterfish with risotto

Ingredients:

1 shallot

1 cup mushrooms

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon fresh thyme

500 grams sea fish fillet

Seasoning for fish

¼ tsp dry celery

¼ tsp ground coriander

¼ teaspoon salt

How to cook butterfish:

First, you need to prepare the mushrooms. Heat the vegetable oil, put the butter in the container too. Add the mushrooms and simmer for 4 minutes, then add the thyme leaves, fry for another 2 minutes and remove from heat, reserving the liquid for the risotto.

Preheat oven to 180 degrees.

Heat vegetable oil in a saucepan over medium heat, add rice, stir. Boil it for 1 minute, then pour in the white wine and stir constantly. You should have evaporated most of the liquid. Then add the mushrooms and the liquid that remains after frying them, as well as spices. Simmer over medium heat until all liquid is gone.

In a separate pan, fry the salted fillet on each side for 3 minutes, then place in the preheated oven for 5 minutes.

Serve risotto with fish.