Pan seared fish filets - middleeastsector
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Pan seared fish filets

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Searing the fish fillets in a pan cooks the thin fillets quickly without a lingering fishy smell most home cooks fear. I pair the fish with a simple lemon butter sauce made in the pan.

With this recipe, and some tips for variations, you can serve an easy, yet impressive healthy dinner in no time. Pair the lean fish recipe with your favorite chilled, dry white wine and some of the recommended sides below for a balanced meal.

If the fish is sticking to the sauté pan and doesn’t easily release, then it’s not done cooking! Leave it for a little longer and try again. You can skip this issue by using a non-stick pan. I don’t typically use a cast iron skillet for this dish though it can be done.

 

Ingredients

Fish filets (whatever you like, I used catfish)
1 Lemon
1 Tbsp Capers
2 Tbsp Butter
Seafood magic seasoning

 

Directions

Liberally season your fish with an all-purpose seafood seasoning blend.
Bring the pan to med-high heat, add just enough oil (EVOO) to barely coat the pan, and add a couple of tablespoons of butter.
Place fish in the pan and cook until nicely browned, about 4 to 5 minutes on one side….. Add in the sliced lemon, a squeeze of lemon juice, and a teaspoonful of capers.
Flip the fish and cook another 4 to 5 minutes on another side, reducing heat to med.

We had this with tomato and arugula salad so guess what, that makes the entire dish keto-friendly yet packed with flavor.

Enjoy!

 

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