Pan-Seared White Fish
Pan-Seared White Fish

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, pan-seared white fish. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Fishy Delishy-white Fish Unilever UK. parsley, tomato sauce, garlic clove, white fish, courgette, Hellmann''s Light Mayonnaise. Add a pinch of salt and pepper to each side of the fish. Once the butter is melted, flip the fish and remove the pan from the heat.

Pan-Seared White Fish is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Pan-Seared White Fish is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have pan-seared white fish using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Pan-Seared White Fish:
  1. Make ready 2 1/4 lb White Fish Fillets (any firm white fish will do)
  2. Prepare 3 tbsp Extra Virgin Olive Oil
  3. Take 1 tbsp Salted Butter
  4. Prepare Spice Mixture
  5. Make ready 1 tbsp Dried Dill
  6. Prepare 1/2 tsp Crushed Red Pepper
  7. Take 1/4 tsp Dried Fennel Seeds
  8. Make ready 1 tsp Coriander
  9. Make ready 1 1/2 tsp Kosher Salt
  10. Make ready 1 tsp Granulated Sugar

While this recipe uses white fish, you can use any fish fillet. Season the fish well with salt and pepper. Add olive oil to a separate large saute pan over medium-high heat. Add the fish to the pan containing the white beans, and spoon some of the mixture over the fish.

Steps to make Pan-Seared White Fish:
  1. To a spice grinder, add all spice mixture ingredients and grind until a powder forms.
  2. Dust the tops of each fillet evenly with the spice mixture and gently pat it into the flesh.
  3. Heat a medium skillet over medium heat and add EVOO and butter (you will likely need to add a little more of each as it evaporates later on to prevent sticking).
  4. Place two fillets at a time spice side down in the heated skillet. Sear for about two minutes on each side and remove. You may want to place them gently on a cooling rack to drain any excess oil (do not put on a paper towel, they will stick).

Serve hot and garnish with gremolata. Carefully flip fish and transfer to oven. Serve immediately with lemon wedges or tartar sauce. Use a spoon to baste the fish with the pooled butter. Serve immediately with chopped parsley (if using) and lemon wedges.

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