Wednesday, July 7, 2010

Sauteed Fish

when cooking fish: leave it alone! Using very little oil and making sure that the pan is preheated are the two tips for a perfectly sauteed piece of fish.Use a nonstick or seasoned cast iron skillet and let the fish cook undisturbed for 2-3 minutes to develop a nice crust.Do not crowd the pan , cook it in batches if needed.
















I have used Whole tilapia that the fishmonger had skinned and butterflied, Fillet of fish works perfectly for this recipe, I just prefer to use bone-in fish.The ingredients for the spicemix are just what I had on hand , you can vary it according to taste.

Ingredients:
  1. Fish - 2 medium sized (around 2 pounds)
  2. Chilly powder - 1 tsp
  3. Paprika - 1 tsp
  4. Garlic powder - 1/2 tsp
  5. onion powder - 1/2 tsp
  6. Montreal steak seasoning - 1/2 tsp (optional)
  7. Oregano - 1/2 tsp chopped(optional)
  8. salt - to taste
  9. Cracked pepper - 1/2 tsp
  10. Lime - juice from 1
  11. Butter - 2 tbsp

Method:
wash , drain and dry the fish pieces with a paper towel and keep aside.
Mix together all the dry ingredients for the spice (chilly,paprika,onion,garlic,pepper,salt,oregano and steak seasoning).
Lay the fish pieces on a plate and squeeze the lime juice over it.
Sprinkle the spice mixture and let it marinate for 30 minutes in the refrigerator.
Heat the skillet and add in the butter, when the pan is hot lay the fish pieces in it and cook undisturbed for 3 minutes per side.If you are using thicker fish increase the cooking time as needed.
Serve hot.

5 comments:

  1. For cracked pepper, I recommend to use Kampot pepper, it's so delicious for tasty and fragrance. Inquire if you never heard about this spice.

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  2. Thanks - I had never heard about it before , but just checked online and found it . I'll try to get some if it is available here.

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  3. Looks delicious.. Love the crust formed on the fish..

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  4. Looks amazing Priya...will definitely be a must try for me...!

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  5. i have fish in the freezer and was thinking wat to make different this weekend...Thanx for the recipe.

    ReplyDelete

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