Pan-Seared Fish Filets are a simple and delicious way to enjoy fresh fish with a crispy golden crust and tender, flaky inside. This quick recipe is perfect for a weeknight dinner and pairs well with almost any side. Let’s dive into the recipe for a perfect pan-seared fish!
Table of Contents
- Ingredients
- Instructions
- Cook’s Notes and Tips
- Variations
- Serving Suggestions
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 4 fish filets (such as cod, tilapia, snapper, or halibut)
- Salt and black pepper, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons all-purpose flour (optional, for extra crispiness)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Prepare the Fish
- Season the Fish: Pat the fish filets dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder. If desired, lightly dredge each filet in flour for extra crispiness.
Cook the Fish
- Heat the Skillet: Heat a large skillet over medium-high heat. Add the olive oil and let it heat until shimmering.
- Add the Fish: Carefully place the fish filets in the skillet, skin-side down if applicable. Cook without moving the fish for 3-4 minutes, or until the edges turn golden brown and the fish releases easily from the pan.
- Flip and Finish: Gently flip the fish filets and add the butter to the skillet. Cook for an additional 2-3 minutes, basting the fish with the melted butter until the filets are cooked through and opaque.
- Add Lemon Juice: Squeeze the lemon juice over the cooked fish before removing them from the skillet.
Serve
- Garnish and Serve: Transfer the fish to serving plates and garnish with chopped fresh parsley, if desired. Serve immediately.
Cook’s Notes and Tips
- Dry the Fish: Patting the fish dry helps achieve a crispy crust. Moisture can cause the fish to steam rather than sear.
- Don’t Overcrowd the Pan: Cook the fish in batches if necessary to ensure even cooking and proper searing.
- Use a Nonstick Skillet: A nonstick or well-seasoned cast iron skillet helps prevent the fish from sticking.
Variations
- Herb Butter Fish: Add 1 teaspoon of dried thyme or rosemary to the butter for an herbaceous flavor.
- Spicy Seared Fish: Add 1/4 teaspoon cayenne pepper or smoked paprika to the seasoning mix for a spicy kick.
- Garlic Lemon Butter: Add minced garlic to the butter while cooking for an extra burst of garlic flavor.
Serving Suggestions
- Vegetable Medley: Serve the fish with a side of steamed or roasted vegetables for a balanced meal.
- Rice or Quinoa: Pair the fish with fluffy rice or quinoa for a light and healthy dinner.
- Salad: A fresh green salad with a lemon vinaigrette complements the flavors of the fish beautifully.
Frequently Asked Questions (FAQs)
Can I Use Frozen Fish Filets?
Yes, but be sure to thaw the fish completely and pat them dry before cooking for the best results.
How Do I Know When the Fish Is Cooked?
The fish is done when it flakes easily with a fork and is opaque throughout. The internal temperature should reach 145°F (63°C).
What Type of Fish Is Best for Pan-Searing?
Firm, flaky fish like cod, tilapia, snapper, or halibut work well for pan-searing. Avoid very delicate fish, as they may fall apart.
Can I Make This Recipe with Skin-On Fish?
Absolutely! If using skin-on filets, start cooking with the skin-side down and cook until the skin is crispy before flipping.
Can I Use Butter Instead of Oil?
You can use butter, but it has a lower smoke point and may burn. Using a combination of oil and butter provides flavor and helps prevent burning.
Pan-Seared Fish Filets are a quick and delicious way to prepare fresh fish with a golden crust and tender inside. Whether you’re making a weeknight meal or a special dinner, this simple recipe is sure to please. Gather your ingredients, heat your skillet, and enjoy this flavorful and easy dish with your favorite sides!
Happy Cooking!
