Pan-seared fish fillet. It’s what’s for dinner, pronto. And so easy to make and tastes so darn delectable with its lemon butter sauce that you’re going to completely forget it’s good for you. Here’s how to make it.
Ingredients
- Fish filets (whatever you like, I used catfish)
- 1 Lemon
- 1 Tbsp Capers
- 2 Tbsp Butter
- Seafood magic seasoning
How To Make Pan Seared Fish Fillet
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.
Frequently Asked Questions (FAQ)
What type of fish is best for pan-searing?
Fish with firm flesh, such as salmon, trout, cod, or halibut, works well for pan-searing. Choose a fish that’s fresh and sustainably sourced.
How do I prevent the fish from sticking to the pan?
Pat the fish fillets dry before seasoning and cooking. Ensure the pan is hot and add a thin layer of oil. Gently place the fish in the pan, and avoid moving it too soon.
What’s the ideal pan for pan-searing fish?
A non-stick or well-seasoned cast-iron skillet is ideal for pan-searing fish. These pans help prevent sticking and allow for even cooking.
How long should I sear the fish on each side?
The cooking time depends on the thickness of the fillet. Generally, sear for 3-5 minutes per side, or until the fish easily flakes with a fork.
What seasonings work well for pan-seared fish?
Simple seasonings like salt, pepper, garlic powder, and lemon juice complement the natural flavors of the fish. Fresh herbs like dill or parsley also work well.
Can I use frozen fish for pan-searing?
While fresh fish is preferred, you can use frozen fish after thawing it in the refrigerator. Ensure it’s patted dry before cooking.
Should I leave the skin on the fish when pan-searing?
It’s a matter of preference. Leaving the skin on can add extra flavor and crispiness. Ensure the skin is well-seared before flipping.
Can I pan-sear delicate fish like sole or flounder?
Yes, delicate fish can be pan-seared. Use a gentle touch and a spatula to flip them carefully. Reduce cooking time for thinner fillets.
How do I know when the fish is done cooking?
The fish is done when it easily flakes with a fork, and the internal temperature reaches 145°F (63°C). It should be opaque and moist.
Can I use butter for pan-searing fish?
Yes, butter adds a delicious flavor when pan-searing fish. However, it has a lower smoke point, so consider using a mix of butter and oil to prevent burning.
Ready to master the art of pan-searing fish fillets? Dive into the culinary adventure of creating perfectly seared fish! 🐟🍽️🔥
