Butterfish dishes are very aromatic and tasty! Butterfish: recipes for cooking fish soup and fried “Savorina Steak butterfish recipe.

Butterfish has appeared on the shelves of fish stores recently, 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 fattier. It is grown in Venezuela and is sometimes sold as “White Tuna”. Why? Because in texture and taste it is somewhat reminiscent of tuna, but only the meat of butterfish is white. The official name of butterfish is escolar.

Butterfish: recipe with garlic and herbs

Ingredients:

800 grams butterfish steak

1 tablespoon lemon juice

2 tablespoons chopped fresh rosemary

2 cloves garlic

Salt and pepper

Preparation:

Mix vegetable oil, lemon juice, rosemary and garlic

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

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

You can check the readiness of the fish by slightly cutting the foil.

Cooking butterfish on the grill

Ingredients:

4 fillets escolar

Vegetable oil

Salt and pepper

2 cups chopped peeled white potatoes

3 tbsp. olive oil

2 cups mushrooms

100 grams of asparagus

Frozen currants

1 tsp. finely chopped parsley

Fresh Herb Blend

Preparation:

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

In a frying pan, fry the potatoes in oil until golden brown, then drain on paper towels to remove excess oil.

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

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

Fry for 10 minutes until the mushrooms are cooked. Add potatoes, thawed currants and spices, remove from heat, add parsley

Boil asparagus in salted water for 4-5 minutes.

Place a mixture of potatoes and mushrooms on a plate, boiled asparagus and fish on top. Top the dish with hollandaise sauce.

Butterfish with risotto

Ingredients:

1 shallot

1 cup mushrooms

2 tablespoons vegetable oil

2 tablespoons butter

1 tablespoon fresh thyme

500 grams of sea fish fillet

Seasoning for fish

¼ tsp. dry celery

¼ tsp. ground coriander

¼ spoon of 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, cook for another 2 minutes and remove from the heat, reserving the liquid for the risotto.

Preheat the oven to 180 degrees.

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

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

Serve risotto with fish.

There are many varieties of fish that are suitable for consumption. All of them are combined into general species and subspecies according to their origin. Butterfish is a special delicacy. One name includes completely different varieties of seafood, which bear the same name solely due to the similarity of taste.

Butterfish - what kind of fish is it?

When buying a product with the same name on the market, you can buy completely different goods. Thus, butterfish is a trademark that unites three families and four genera. All of them are warm-water marine inhabitants that are found in the ocean near the American, Australian, and New Zealand coasts. The average weight is about 4 kg, length - from 35 to 70 cm. Average calorie content: 113 kcal per 100 grams of product.

These types of marine life contain the daily requirement of many microelements. All species united in one trade group are similar in appearance and in their way of life. This is where the similarities end. The fishery is not carried out separately: butterfish are caught in nets by accident when catching other species. Because some varieties are rare, they are considered delicacies.

Types of butterfish

To know exactly what purchase you are making, you need to understand the types of butterfish. There are several of the most popular: this is savorin fish (another name is varejou fish). It belongs to the mackerel, a group of perciformes, and lives in tropical and subtropical waters. The weight of the carcass reaches 20 kg. Another species that is considered rare is the escolar fish. It resembles the tuna fish it catches with. Large individuals are up to 2 meters long and weigh up to 50 kg. Another species is seriolella fish, the fattest of all representatives of this group and the smallest (weight - about 3 kg).

The benefits and harms of oil fish

For the human body to function normally, it requires a variety of microelements, many of which are contained in marine life. When it comes to the benefits and harms of oil fish, it can be noted that it has much more positive effects on the body than negative ones. Since different products belong to this brand, their properties differ. In general, they contain Omega-3 fatty acids, vitamins A, D, E, F, numerous microelements (manganese, iodine, zinc, calcium, phosphorus, magnesium), and a large amount of protein.

Nutrients, when regularly introduced into the body, have a positive effect on the general condition: they cause a decrease in blood pressure, improve metabolism, help fight cardiovascular diseases, and have a positive effect on the skin, nails, and hair. The main concern that many people have is the risk of diarrhea, stomach cramps, nausea, due to the fact that excess fat cannot be absorbed, or a weak stomach does not accept it. Practice shows that such consequences are rare if there are no separate contraindications to use.

How to cook butterfish

Despite the unusual origin of this product group, preparing butterfish is not difficult. There is no need to be embarrassed because of overseas origin. For a delicious lunch, you just need to choose the method that you like best: fry, bake on the grill or in the oven, cook with fish soup. You can serve it with different side dishes, such as rice, mushrooms, vegetables, and use all possible spices and marinades.

Butterfish Recipes

Most chefs advise using butterfish recipes that involve frying. During this process, the product gets rid of a large amount of fat. To further balance the taste, it is recommended to eat as many vegetables as possible with it. The most expressive recipes are cold and hot smoking, in which the taste of the dish increases significantly.

Cold smoked butterfish

Preparation time: 2 days.
Number of servings: 6 persons.
Calorie content of the dish: 131 kcal per 100 g.
Purpose: snack.
Cuisine: European.
Difficulty of preparation: difficult.

If you want to prepare a delicious snack to go with your beer yourself, cold smoked butterfish is perfect for this. Thanks to smoke treatment, it acquires unique taste, amazing smell and beautiful golden color. However, you should be careful. You should avoid eating large amounts of fatty smoked meat, otherwise you can provoke diarrhea.

Ingredients:

fish – 600 g;
water – 650 ml;
salt – 4.3 tbsp. l.;
sugar – 4.3 tbsp. l.

Cooking method:

Make a brine from water, salt and sugar and place the fish in it. It is necessary to salt for 1 day at room temperature.
Next you need to prepare the smokehouse. To do this, you will need a pan, the bottom of which will be covered with foil. You need to put sawdust on top and cover it with foil again. Place a wire rack in the pan and place the fish on it. Cover with a lid and smoke for 15 minutes on maximum heat. No need to turn over.
When everything is ready, leave the product for another day so that it evaporates.

Butterfish in the oven

Cooking time: 40 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 130 kcal.
Purpose: for lunch, for dinner.
Cuisine: European.
Difficulty of preparation: easy.

When you want to pamper your family or surprise guests with an exquisite recipe, oven-baked butter fish is perfect for this. The recipe for the dish is very simple, but no less tasty, because this product in itself is a treat worthy of a rich table. All the ingredients for it can easily be found in your refrigerator, and you can choose the side dish to your taste. Whatever you cook, it is recommended to leave the scales, it turns out tastier.

Ingredients:

fish fillet – 800 g;
vegetable or olive oil - 1 tbsp. l.;
lemon juice – 1 tbsp. l.;
chopped rosemary – 2 tbsp. l.;
basil – 1 tbsp. l;
garlic – 2 cloves;
green onions – 1 bunch;
tomato – 3 pcs;
salt - to taste;
pepper – 1 tsp.

Cooking method:

Mix rosemary, basil, garlic, lemon juice. Add a tablespoon of oil.
Rinse the fillet under running water, dry, then salt and pepper.
Dip into the prepared sauce and let soak.
Cut the tomatoes into flat slices.
Wrap each piece in foil, placing tomato slices on each. Afterwards they should be placed on a baking sheet and placed in an oven preheated to 180 degrees for 20-25 minutes.
You can check the readiness of the dish by cutting the foil a little.
When serving, finely chop the parsley and green onions and add to the dish.

We all know that residents of northern countries often look younger than their age. Researchers claim 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 its healthy glow and glow. Today we will talk about butter fish. It also contains 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 don’t often see it on tables, but among Americans it is a real delicacy. But on the Internet, as in many cookbooks, reviews about butterfish are quite 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, underneath it lies varieties such as escolar, stromatea, and 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 beneficial properties:

They are recommended for consumption 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.
If you suffer from constipation, this product is for you. It has a mild and, most importantly, natural laxative effect.
It is beneficial for those who want to increase the body’s defenses due to the content of the well-known .
Fish will be especially beneficial for women. The unsaturated fats included in 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 levels.

What then is the harm? It lies in the reverse side of the benefits of the laxative effect. If improperly processed or consumed excessively, the product can cause flatulence and diarrhea. In rare cases, nausea and even vomiting. All this happens 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 additional amounts of bile, which can neutralize and help remove this substance.

Such cases usually occur when consuming 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 will be happy to share several recipes with you.

Grilled

This is one of the most optimal ways to get rid of excess fat. For preparation 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, place in a deep container, not forgetting about the rosemary. Place in the refrigerator for 1 hour.

Then bake on a wire rack for 15 minutes on each side. 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 piece;
tomatoes - 2 pcs;
onion - 1 piece;
spices.

Unlike other types, it is better to bake butterfish with its scales, so it will be more juicy. But to get rid of excess fat, you need to make cuts on the carcass. After cleaning it inside, you need 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’s not at all difficult to prepare such a seemingly delicious dish. 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, add thyme sprigs and cook until thickened. The result should be no more than 20-30 g of béarnaise. Then add butter to it, beat it well, season with salt and leave to cool at room temperature.

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

Undoubtedly, the butterfish dishes you prepare will be aromatic 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 your body with the right amount of protein. Bon appetit!

It should be remembered that several species of ocean inhabitants are hidden under the trade name “butterfish”: 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 their taste. Why are these fish called oil fish? Their meat is fatty, even in excess. Therefore, the preferred way to cook butterfish is on the grill. If you subject them to another method of culinary processing, you must first cut off the head and hang the carcasses by the tail. This will drain off 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 provide several recipes for escolar dishes.

Description of the fish

The second name for escolar is a delicious gray mackerel. It is found in the thickness of near-surface waters. There is no commercial fishing for it, but it is caught in nets along with tuna. Delicious mackerel is found in abundance off the coasts of New Zealand and Australia, but is also found in tropical and temperate seas. Escolar is a fairly large fish. On average, it grows up to one meter and weighs as much as thirty kilograms. This fish belongs to the gempilidae family. Its color is dark brown, and its lateral keel protrudes too much. Escolar feeds on crustaceans, squids and small fish. Reviews often compare the taste of this fish to fatty halibut. Delicious mackerel has dense white meat with a delicate consistency. It is good for smoking and making balyks. Delicious mackerel arrives on the shelves of our stores already in frozen form.

Fish escolar: benefits and harm

The name “oil” speaks for itself. This fish contains a lot of fat. But, unlike salmon, salmon and chum salmon, escolar also contains additional oils - monoglycerides. While 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, consuming escolar can cause dyspepsia and diarrhea, which worsens when combining fish with tomatoes. Thus, delicacy mackerel is good for those suffering from constipation as it has a laxative effect. Oily fish should be eaten with caution by people suffering from diseases of the gastrointestinal tract, especially the liver, as well as by diabetics. It should be remembered that escolar is a high-calorie fish. And even very much so. One hundred grams of 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 good for heart-throbs to eat, because potassium, contained in abundance in gray mackerel, strengthens the walls of blood vessels. Unsaturated fats have a rejuvenating effect, make hair shiny and thick, and nails strong.

Fish escolar popular recipes. Argentine style 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. Beat with 2 tbsp. l. olive oil and 1 tbsp. l. soy sauce. To 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. Let's put four escolar steaks there. Tie the bag tightly, shake and put in the refrigerator for two hours. Let's bake a large red bell pepper. Cut it, remove the seeds, remove the skin, cut the pulp into pieces. Add twelve olives, cut into rings, chopped red onion and a pinch of basil. Season this mixture with a soup spoon of vinegar and twice the amount of olive oil. Fry the escolar in a frying pan. Garnish with vegetable mixture.

Baked butterfish

Chop three cloves of garlic and crush it with a mortar and 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. Place in the refrigerator for an hour. We set the oven to preheat at 150 o C. Place the fillet on a wire rack, under which we place a baking sheet - after all, escolar is an oily fish and will give a lot of fat when baked. Cook without turning over for less than half an hour. Five minutes before the expiration date, sprinkle the fish with three tablespoons of Parmesan. Quickly prepare the sauce: mash a clove of garlic with a yolk and a spoonful of lemon juice in a mortar. Add salt to taste. Serve the fish with salad, pouring sauce over it.

Escolar with aromatic herbs

We cut the cut fish carcass crosswise in four places. Rub the outside and inside with lime juice, pepper and salt. In the middle of the carcass we place several sprigs of mint, parsley and rosemary, and two rings of hot pepper. Line a baking sheet with foil. We lay out the fish. Insert lime slices into the slits. Place pepper rings on top. Cover with a second piece of foil and seal with an envelope. Let it 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 can be found in many cuisines around the world, is very popular in the countries of Southeast Asia. Pour 120 ml of soy sauce into a bowl. We dilute it with 50 ml of water. Add a small bunch of chopped green onions and a teaspoon of ground ginger to the marinade. Cut off the skin from the escolar fillet (300-400 grams). Marinate the fillet for at least half an hour. Periodically turn the pieces over so that the escolar is soaked on all sides. Place on a towel. Then we place it on a wire rack, under which we place a baking tray to catch the dripping fat. Bake for about fifteen minutes at 220 degrees. Separately prepare boiled rice. Place pieces of fish on it. The recipe recommends mixing soy sauce with a spoon of honey. Pour this dressing over the finished dish.

Risotto with fish

Place two tablespoons of butter and vegetable oil in a frying pan. When the fat is hot, place a cup of prepared mushrooms there. Simmer for four minutes, then add a spoonful of fresh thyme leaves. Fry for another two minutes. Add rice and white wine. Simmer until the liquid evaporates. In a separate frying pan, fry the salted escolar. Fish (reviews mention this) does not require much fat. It is enough to grease the frying pan with oil, as for pancakes. Escolar is fried for three minutes for each side. Place the fish pieces on top of the risotto. Place in the oven for another five minutes.

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 1cm thick steaks.

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: