Monday, May 22, 2006

Crisp Pan-Fried Fish with Wild Rice, Herbs & Butter

One of my favorites with this recipe has always been Orange Roughy, but after learning about sustainable and healthy seafood, I will try to use Tilapia, Pacific Halibut, Pacific Cod or other type of fish.

Here is a link to a great Web site that has a guide to buying and eating the right kind of seafood:

Serve with a green salad or vegetable and plate the fish with a medley of wild rice cooked in stock instead of water served with a pat of butter and chopped fresh parsley. I also love this with a crisp white wine like a Pinot Grigio or Sauvignon Blanc.

Crispy Pan-Fried Fish:
(makes as much as you need for the fish you are preparing)
Fresh (or fresh frozen) filets of fish (the fresher, the better)
Old Bay seasoning
Sea salt and fresh ground pepper
Olive oil

Pat fish filets dry, coat in flour that has been seasoned liberally with Old Bay, salt and pepper.

Meanwhile, heat sauté pan and melt butter and olive oil together. Get pan and lipids very hot.

Sauté fish just until cooked through (about 2 minutes per side), careful to not overcook. Serve immediately.

No comments: