Pan Seared White Fish Food

PAN FRIED WHITE FISH

Steps:

• Unwrap fish but leave it on the butcher paper. Season with salt and pepper on flesh side only. Sprinkle generously with flour, and then shake off the excess.
• In a 12-inch non-stick skillet, heat 2 teaspoons of olive oil over medium high heat until hot but not smoking. Place the fish in the pan skin side down. Cook until golden, about 3 to 4 minutes. Turn the fish over and cook until the flesh is just cooked through and is no longer translucent, about 3 more minutes, depending on the thickness of your fish.

PAN FRIED FISH

Steps:

• Heat a heavy pan over medium high heat.
• Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
• Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

PAN SEARED WHITEFISH WITH ROASTED VEGETABLES AND A LEMON BUTTER SAUCE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prep the Vegetables Preheat the oven to 375 degrees. While the oven is preheating, prep the vegetables. Cut the ends off the squash. Cut the squash in half and then cut the half into quarters. Cut the quarters into 2 inch pieces. Ruff chop the dill. Reserve some of the dill for garnish. Cut the lemon in half. 2 Roast the Vegetables Place the yellow squash, broccolini and baby carrot in a medium sized mixing bowl. Add 2 tbsp oil to the bowl. Toss the vegetables and add salt and pepper to taste. Place the vegetables on a foil or parchment lined baking sheet. Place in the oven and roast for 12-15 minutes or until vegetables begin to caramelize and become fork tender. 3 Cook the Fish Add a pinch of salt and pepper to each side of the fish. Heat a large non-stick sauté pan over medium to high heat and add 1 tbsp of oil to the pan. Place fish in the pan and cook for 2-3 minutes on each side. When the fish is finished cooking (white throughout), place on a plate and reserve while you prepare the sauce. 4 Make the Sauce With the same pan you cooked the fish in, place back on the stove on medium heat. When sauté pan becomes hot again, deglaze the pan with the white wine, removing all the tasty caramelized bits on the bottom of the pan. Reduce the wine by half then squeeze in the juice of the lemon. Remove from heat and slowly whisk in butter. When butter is melted, add the fresh dill and salt and pepper to taste. 5 Plate the Dish Place the roasted vegetables in the middle of the plate. Lay the fish on the roasted vegetables. Drizzle the sauce on top of the fish and around the plate. Garnish the plate by placing some fresh dill on top of the fish.

PAN SEARED FISH WITH MUSHROOMS AND SCALLIONS

Steps:

• Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
• Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
• Serve over rice or noodles.

PAN SEARED FISH WITH RASPBERRY VINAIGRETTE

Steps:

• Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.
• Then strain through a sieve to remove raspberry seeds.
• Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.
• Salt and pepper the fish fillets to taste.
• Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.
• Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.
• Arrange fillets on plates, add rosmary, chili and garlic.
• Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.