Here is what I call a “quickie”; a no-fuss dish that is fast ’n easy and taste delicious. To make pan-fried fish filet, simply dredged the (skinless) filet in an herb infused flour/corn meal mixture and then fry. You can use any combination of dried herbs you prefer. I like to use a nonstick skillet so the delicate fish does not fall apart which usually happens when it sticks to the pan. Pair this dish with a vegetable side dish like the steamed baby brussel sprouts below, and pour a glass of your favorite white wine.
Pan-Fried Fish Filet for Two
- 1 lb fish filet, no skin
- 2 Tbsp corn meal
- 3 Tbsp flour
- 1 teaspoon turmeric
- 1 teaspoon dried lemongrass
- 1 teaspoon powered ginger
- Salt and Pepper to Taste
- 1 tsp butter
- 1 tsp coconut oil
- 1 lemon, cut in half
Directions
- Rinse fish and pat dry with paper towels
- Take a large plate and place the corn meal, flour, dried herbs, and salt and pepper on a plate – mix together
- Take the filet and dredge well on all sides
- Over medium high heat, add butter and coconut oil to a nonstick skillet large enough to hold the fish filet (Note: You can also cut the fish in half lengthwise if your pan is too small and then layer the fish one on top of the other when you serve)
- When the skillet is hot, turn the heat down to medium and cook the fish for about 3-4 minutes on one side, then carefully flip to cook the other side for 3 more minutes until golden brown and fish flakes easily when tested with a fork. (the amount of time will depend on how thick the fish is)
- Place 1/2 of the fish on each plate, generously squeeze fresh lemon juice over the fish and serve with your favorite vegetables.
