Any white flaky fish will do, but snapper and grouper is what I stock up with. Technically "pan seared" calls for the oven to finish, but fish cooks much faster so this is a mix between blackened, seared, and pan fried:facepalm: Whatever sides you like will do, I chose wild rice and steamed broccoli.
Most ingredients
Have been asked a couple of times about the "Blood line" that I say take out. Here is a cood picture of it. If you get a fillet from the market I am sure it will be taken out, if not cut in a V like the following picture suggest!
Cut into symmetrical fillets and season.
1/3 olive oil 2/3 butter
3-5 mins a side based on thickness of fillets
Cut off stove top before pulling fillets and then add capers and squezze juice from 1/2 lemon.
Plate with wild rice and steamed broccoli and enjoy:toast:
Most ingredients
Have been asked a couple of times about the "Blood line" that I say take out. Here is a cood picture of it. If you get a fillet from the market I am sure it will be taken out, if not cut in a V like the following picture suggest!
Cut into symmetrical fillets and season.
1/3 olive oil 2/3 butter
3-5 mins a side based on thickness of fillets
Cut off stove top before pulling fillets and then add capers and squezze juice from 1/2 lemon.
Plate with wild rice and steamed broccoli and enjoy:toast:
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