Wednesday, April 20, 2011
Simple Pan-Fried Fish
This is my favorite way to prepare fish. It's quick, it's easy, it's simple, and it's really, really good. It works well with just about any fish (although I'd recommend using some kind of white fish, like walleye, cod, tilapia, etc.) It's so good you'll think it came from a restaurant--except that you made it!
Look how few ingredients it needs. (It also needs a little flour for dredging. And my lemon seems to have been absent while I was taking roll call.)
A note--since I had two pieces of fish, I sauteed them separately so I wouldn't crowd the pan. If you do this, you may find that you need to add a little more butter and olive oil. If the pan starts to look dry, just add another drizzle of oil and you should be fine.
You could use regular onion, but shallots have such a nice, sweet flavor and are a great base for this sauce.
Pour your warm sauce over your fish. Give it another squeeze of lemon juice if you like. In less than half an hour, you should have a beautiful piece of fish covered with a tangy, lemony, slightly sweet sauce that tastes like it came from a professional kitchen. Give this recipe a try the next time you're in the mood for fish. I promise you won't be disappointed.
Recipe: Simple Pan-Fried Fish
1 large fish fillet (any whitefish)
salt and pepper
1 tbsp. butter
1 tbsp. olive oil
1 tbsp. butter
1 shallot, minced
1/2 c. white wine
juice from half a lemon
1 tbsp. cream
1 handful parsley, minced
In a large, flat dish, combine flour and salt and pepper. Lightly coat fish in flour mixture.
In a large pan, melt butter and olive oil over medium heat. Carefully add fish. Let each side cook for 4-5 minutes or until golden brown and fish is cooked all the way through. Remove fish from pan.
In the same pan, add butter and shallot. Saute until shallot is softened. Lower heat to medium-low. Add wine, lemon juice, cream, and parsley. Heat gently until sauce is hot. Spoon over the fish and serve.