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Lemony Fish or Scallops with a Green Hollandaise Sauce

Here's how you make Lemony Fish or Scallops with a Green Hollandaise Sauce
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  • Servings: 4
  • Prep: 10m
  • Cook: 15m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 7 to, 8 cups baby spinach
  • 2 teaspoons oil (olive oil)
  • 1 lemon, cut in half (1/2 zested and juiced [you need 2 teaspoons lemon juice]; the other half, cut in 4 slices as a garnish)
  • 2 tablespoons chicken broth (or water can be used)
  • Salt
  • Pepper
  • FISH OR SCALLOPS
  • 4 white fish fillets (or 1 lb sea scallops (tilapia, cod, halibut, snapper, flounder, salmon)
  • 1 lemon, juiced
  • 1 to 2 teaspoons lemon pepper seasoning (you could also use a citrus seasoning)
  • 1 small shallot grated
  • 1 small garlic clove, grated
  • 2 tablespoons olive oil
  • Extra olive oil to saute the fish
  • Kosher salt
  • Fresh ground pepper
  • Hollandaise (Recipezazz recipe #6420):
  • 3 extra large egg yolks, room temp
  • 1/4 pound unsalted butter (melted)
  • 1 1/2 to 2 tablespoons fresh lemon juice
  • 2 tablespoon parsley, chopped
  • 1 tablespoon dill, chopped
  • 2 tablespoons basil, chopped
  • 1/4 teaspoon kosher salt
  • Fresh ground pepper
  • Garnish
  • 4 lemon slices
  • Sprigs of dill
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Note: If using frozen scallops; it is important to let them thaw in a colander over a bowl, in the refrigerator. This allows them to thaw, without sitting in water. Seafood should always thaw in the refrigerator.

  • Step 2: Marinate ... Add the olive oil, shallot, garlic, and 1 whole lemon juiced, to a glass bowl or ziploc bag; add the fish or scallops, and seal or cover in plastic. Refrigerate 15-30 minutes, don't let it go much longer. Then, remove from the marinade; and set on the counter to take the chill off.

  • Step 3: Season ... Once the seafood are at room temp; then, pat dry, season with the lemon pepper (or citrus seasoning), salt, and pepper on each side.

  • Step 4: Saute ... The method is the same; but cooking times will vary obviously, with the type of seafood you choose. Bring a saute pan up to medium high heat; I do prefer cast iron if possible; a grill pan also works very well. Add a little olive oil to saute pan on medium high to high heat; and, saute the seafood on each side until you get a nice crust/golden brown; then flip. If you cook seafood often, scallops and thinner cuts of fish will only take a couple of minutes per side. Thicker cuts such as Cod or Halibut will take longer. It's hard to give you exact times. Thin fish and scallops, probably 2-3 minutes per side. Thicker fish like salmon, grouper, etc.; maybe 5 minutes per side. Then, halibut and cod, 5-7 minutes per side. You want the fish firm and opaque. Salmon is the one fish which I like a medium doneness; but, that is a personal preference. Once the seafood is done; remove to a plate, and cover with foil to rest, as you finish up the hollandaise sauce.

  • Step 5: Hollandaise ... Add the eggs, lemon juice (start out with 1 1/2 tablespoons), herbs, a pinch of salt and pepper, to a blender; and pulse several times until you get a smooth consistency. Then, add the butter to a measuring cup; and, microwave on low, 30-45 seconds until warm and melted. With the blender on LOW; slowly drizzle in the butter. The sauce will become thick and creamy. Remember, slow and easy - don't rush it. Taste and season if necessary. Also, if you want the sauce to have a bit more 'tang,' add the remaining lemon juice; then, pulse one more time. Then, transfer to a measuring cup, and cover to keep warm. The sauce should be made as you prepare the fish or scallops.

  • Step 6: Spinach ... Add the spinach, olive oil, and broth (or water), to the same pan you cooked the fish in, on medium heat; and toss to coat. Cook just a minute to lightly wilt the spinach. Then, remove from the heat and add the lemon juice and zest; and season with salt and pepper. It's done. You want it LIGHTLY wilted.

  • Step 7: Plate and Serve ... Add spinach to each plate, top with a fish fillet or scallops; and, drizzle the warm hollandaise over the top. Finish by garnishing with a lemon slice and a sprig of dill.

  • Step 8: ENJOY! ... Rice, vermicelli, or orzo would be a perfect side dish. Even though it is decadently rich; it is easy, and quick to prepare.


We hope you enjoy this recipe!

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