How To Saute Fish Recipes

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.

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.

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.

SAUTED FISH FILLETS WITH SLICED GARLIC AND BUTTER SAUCE

Steps:

• Season the fillets with salt and pepper. Heat a saute pan on top of the grill, firepit, or stove over med high heat.
• When the pan is hot add the olive oil and heat. Dredge the bass fillets in the flour and shake off any excess.
• Place the fillets in the pan and pan fry about 3 minutes per side, until golden brown. Remove the fish from the pan. Reduce to a medium/med-low heat (move away from coals if cooking outdoors). De-glaze the pan with the wine and then add the butter.
• When the butter is melted, add the sliced garlic. Fry for about a minute just until the garlic begins to turn light golden brown.
• Add the herbs and remove from the heat. Carefully, add the lemon juice. Season with salt and pepper. To serve, place a fillet on a plate and spoon some of the lemon garlic herb butter over the fish. Garnish with lemon slices.

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.

PAN-SAUTEED SOLE

Steps:

• Season fish fillets with salt; dust with Wondra flour. Melt butter in a medium skillet over medium-high heat until foamy. Add fish. Cook for 1 minute. Flip, add lemon slices, and cook for 1 1/2 minutes more until opaque.