discuspaul
07-10-2019, 11:07 AM
Here's a real tasty recipe that I love to make for halibut in particular, but you can substitute any one of the following fish and I'm quite sure you'll love it:
Cod; Haddock; Tilapia; Catfish; Sole; Turbot; Bass; Mahi-mahi; Monkfish; Pollock; Snapper/Red Snapper: Lingcod; Walleye - (Skin removed)
( Can also be used with prawns or jumbo scallops)
Mix well together all these ingredients in a bowl:
- 2 T of melted butter
- 2 T of honey
- 2 T of soy sauce
- 2 T of white wine
- Juice & zest of 1/2 fresh lemon
- 2/3 cloves of finely minced garlic
- 1/2 t of ground pepper
- 1 t of paprika
- 1/2 t of herbes de provence
- 1/2 t of crushed fennel seed (optional)
- A few dashes of your favorite hot sauce
Brush this sauce generously on both sides of whatever skinless fish you're using, and let marinate in fridge for 1 to 2 hours.
In a lightly oiled skillet, well heated to med/high heat (preferably a cast iron pan), sear the fish for approx. 90 seconds on one side, turn over & fry the other side similarly until the fish is cooked through & flaky, brushing both sides with more of the sauce while frying.
(A bit of blackening on both sides is good - so high-ish heat is best)
Serve with rice, or whatever other veggie/side dishes you prefer, & enjoy with a glass of your favorite white wine !
Cod; Haddock; Tilapia; Catfish; Sole; Turbot; Bass; Mahi-mahi; Monkfish; Pollock; Snapper/Red Snapper: Lingcod; Walleye - (Skin removed)
( Can also be used with prawns or jumbo scallops)
Mix well together all these ingredients in a bowl:
- 2 T of melted butter
- 2 T of honey
- 2 T of soy sauce
- 2 T of white wine
- Juice & zest of 1/2 fresh lemon
- 2/3 cloves of finely minced garlic
- 1/2 t of ground pepper
- 1 t of paprika
- 1/2 t of herbes de provence
- 1/2 t of crushed fennel seed (optional)
- A few dashes of your favorite hot sauce
Brush this sauce generously on both sides of whatever skinless fish you're using, and let marinate in fridge for 1 to 2 hours.
In a lightly oiled skillet, well heated to med/high heat (preferably a cast iron pan), sear the fish for approx. 90 seconds on one side, turn over & fry the other side similarly until the fish is cooked through & flaky, brushing both sides with more of the sauce while frying.
(A bit of blackening on both sides is good - so high-ish heat is best)
Serve with rice, or whatever other veggie/side dishes you prefer, & enjoy with a glass of your favorite white wine !