Pan Fried Blackfish Fillets With Warm Herb Vinaigrette Food

PAN-FRIED BLACKFISH FILLETS WITH WARM HERB VINAIGRETTE

Steps:

• Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
• Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
• Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

PAN FRIED FISH FILLETS

Steps:

• Dust the fish, oysters, or shrimp in the mixture and shake off the excess.
• Dunk it in a cup of milk or buttermilk and dip it again.
• Fry immediately in a small amount of canola oil with about one pat of butter.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

PAN FRIED BLACKENED FISH

Steps:

• Combine all spices on a plate.
• melt butter in a skillet.
• coat fish with spices.
• cook fillets in melted butter, about 3 min on each side.