Pan-searing fish fillets is a quick and simple method that results in a delicious, crispy exterior and moist interior. Here’s a basic recipe for pan-seared fish fillet:
Ingredients:
- Fish fillets (such as tilapia, cod, salmon, or trout)
- Salt and pepper, to taste
- Olive oil or butter for cooking
- Lemon wedges (optional, for serving)
Instructions:
- Prepare the Fish:
- Pat the fish fillets dry with paper towels. Moisture on the surface of the fish can prevent proper searing.
- Season the Fish:
- Season both sides of the fish fillets with salt and pepper. You can also add other seasonings or herbs, such as garlic powder, paprika, or thyme, depending on your preferences.
- Preheat the Pan:
- Place a non-stick or well-seasoned cast-iron skillet over medium-high heat. Allow the pan to get hot before adding oil or butter.
- Add Oil or Butter:
- Once the pan is hot, add enough olive oil or butter to coat the bottom of the pan. The oil should shimmer but not smoke.
- Sear the Fish:
- Carefully place the seasoned fish fillets into the hot pan, skin side down if applicable. Allow the fillets to sear without moving them for 2-4 minutes, depending on the thickness of the fillets.
- Flip the Fish:
- Gently flip the fillets using a spatula once the bottom is golden brown and crispy. Cook for an additional 2-4 minutes on the other side, or until the fish is cooked through and flakes easily with a fork.
- Serve:
- Transfer the seared fish fillets to a serving plate. Squeeze fresh lemon juice over the top for added flavor, if desired.
- Garnish (optional):
- Garnish with fresh herbs, like chopped parsley or dill, for a burst of freshness.
- Enjoy:
- Serve the pan-seared fish immediately while it’s still hot and crispy.
Remember to adjust the cooking time based on the thickness of the fillets, and always ensure that the fish is cooked through. Pan-seared fish pairs well with various side dishes, such as steamed vegetables, rice, or a fresh salad.
