For most seafood lovers like myself, there’s nothing that compares to fresh pan fried fish. No heavy batters or over powering seasonings. Just fresh fish sea salt, pepper, and parsley.
When frying fish I like to use a combination of olive oil and butter. The olive oil helps by raising the smoking point of the butter and the butter adds a creamy, slightly decadent taste to the fish. Perfecto! Depending on where you live you can substitute any fresh locally available fish suitable for pan frying for the snapper. Also you’ll notice that I use 3 different types of ground peppers. I discovered a long time ago that each type of pepper hits a different place on our tongues and each provides a unique taste. Try it and let me know what you think. As with any of my recipes please give feedback.
Serves 2.
Here’s what you need for the dish:
- 2 six-eight ounce fillets of fresh yellowtail snapper or locally available fresh fish
- 1 Tablespoon sea salt
- 1/2 Teaspoon ground black pepper
- 1/2 Teaspoon ground red pepper (cayenne)
- 1/2 Teaspoon ground white pepper
- 1 Teaspoon Italian flat leaf parsley chopped
- 1 1/2 Tablespoons extra-virgin olive oil
- 1 Tablespoon unsalted butter
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Start by combining salt and all three ground peppers together. Then lightly season both sides of fish with salt & pepper blend. Next, preheat a cast iron skillet over medium high heat and add olive oil. Once oil is hot, place fish fillets into pan, presentation side down. Add butter to pan, shaking pan slightly to swirl butter around fish.
After about 2 minutes flip fillets over, sprinkle with parsley, lower heat to medium and continue to cook fish for about 2-3 minutes longer. Fillets should be just firm. Remove fillets and place on seving dishes.
I served the fish on top of a fresh made crab cake with stir fried green beans, sliced potatoes, and red bell peppers. My little seafood feast! The recipe for the crab cake will be posted later this week. Enjoy!
