How To Saute Fish Food

CRISPY GOLDEN SAUTEED FISH

Steps:

• Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh. Salt and pepper both sides of the fish. Heat the oil over medium-high heat in a medium saute pan.
• Cook's Note: Do not use a nonstick pan.
• The oil should be glossy, but not smoking. While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess. This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes. Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip. Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan. It may brown somewhat, but it should not burn. Allow the mixture to cook another 2 minutes and then remove the fish. Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor. Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.

EASY SAUTEED FISH FILLETS

Steps:

• Combine flour, salt and pepper in a shallow dish. Thoroughly dredge fillets; discard any leftover flour.
• Heat oil in a large nonstick skillet over medium-high heat. Add the fish, working in batches if necessary, and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Serve immediately.

SIMPLE SAUTEED FISH WITH GARLIC

Steps:

• Rinse the fish fillets and blot dry with a paper towel. Season with salt and pepper.
• Heat butter in wide sauté pan over medium low heat. Once butter has begun to foam, place the fish into the pan.
• Add garlic. Sauté 1 minute without disturbing the fish.
• Tilt the pan toward you and using a spoon, ladle the garlic butter over the fish. Continue to sauté while basting the fish for 2-3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, and continue basting fish with butter until it is just cooked through, another minute or two.
• Add 3 tablespoons of parsley and turn off the heat.
• Transfer fish onto a platter or individual plates. Tilt pan and spoon butter sauce evenly over fillets.
• Sprinkle with remaining tablespoon parsley and lemon juice.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON

Steps:

• Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
• In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
• Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
• Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
• Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

SAUTEED LAKE PERCH

Steps:

• Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

PAN-ROASTED FISH FILLETS WITH HERB BUTTER

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

HOW TO SAUTE FISH

Steps:

• Using a skillet that is just large enough to hold fish, add enough oil to coat the bottom of the skillet; place over medium heat. Pat fish dry with paper towels and season skin side with salt and pepper.
• Place fish in skillet, skin side down, and let cook about 7 minutes. Do not touch fish. Season flesh side with salt and pepper. If skin begins to curl, lightly tap down on fish, pressing skin flat against the skillet.
• Gently turn fish over and continue cooking, flesh side down, until just cooked through.