This recipe is not your typical fish fillets recipe, and you don’t need to use flour. Fried or pan-seared fish don’t always need flour. Unless you want a golden and crispy fish, then drench that fillet in flour.
One of the many reasons why I don’t like to use flour when I am frying fish is because of waste. Sometimes I feel like I can never measure the right amount of flour even when I follow a recipe. There is always flour going to waste. Let’s face it; flour is cheap, but not that cheap. And yes, when you buy the brand of flour, you like. But again, why add more carbs when you don’t have.
I love buying fish fillets because there’s not much cleaning to do and no need to worry about too many bones. Fish fillets will usually fall apart while cooking unless you remove it at the right time. Another reason why I like fish fillets is that you can control the individual portion better. It is easier to make sure that everyone gets one or two fillets.
The cooking fat
When we hear the word fat, we cringe. Why? We have been taught that fat is terrible in cooking. But wait a second? How are we supposed to cook our food if we don’t use fat? Fat comes in many forms. In this recipe, the fish fillets contain fat. Yes, fish has the right fat.
Mixing butter and oil is one of the best ways to cook fish. When you combine butter and oil, the flavors are richer. And when you add your condiments and spices, the dish is delicious.
With this recipe, I used Noubess Hot and Spicy Pineapple with Herbs Blend and Noubess Seafood Seasoning. The pineapple condiment is perfect! Tiny chunks of pineapple, cooking in a rich fat mixture of oil and butter is marvelous. I am not kidding!
Next, you have the fillets which have been seasoned perfectly with my Noubess Seafood seasoning. The seasoning does not have a lot of sodium and is perfect because the butter has salt.
The cherry tomatoes halves revive the fillets by adding more moisture.
This dish can be served with any grains or pasta dish you want. It is light and refreshing. It is easy and does not require several ingredients.
The perfect dish for seafood night!
- 4 - 6 thin fish fillets depending on the fish (cod, snapper, sea bass, or salmon, with the skin)
- Olive oil
- 1 to 2 tablespoons unsalted butter
- 1/2 teaspoon Hot and Spicy Pineapple with Herbs Blend
- 1 teaspoon seafood seasoning use more if necessary
- 1/2 lemon
- 1/4 cup shallots sliced
- Cherry tomatoes halves, about 1 - 2 handful
- Sea salt and freshly ground black pepper optional
- Chopped parsley for garnishing
- After cleaning the fish fillets, pat dry with paper towels really well and place in a bowl large enough to lay them flat. Sprinkle seafood seasoning on both sides and set aside.
- Set a heavy cast iron or stainless steel skillet over medium-high heat until very hot but not smoking.
- When the skillet is hot, carefully add butter and oil to evenly coat the skillet.
- Add fish - it should sizzle immediately. Shake the pan lightly to move the fish. Cook for 2 minutes or more until cook through, pressing down gently, then flip. If it's browning too quickly, just remove from the stove briefly. Cook the other side for 1-2 minutes (depending on the thickness of the fish) until fully cooked and then remove.
- After cooking all the fillets, add the shallots, and the cherry halves. Season with salt and pepper if preferred. Add the juice of half of a lemon, cook for about 3 -5 minutes under low heat. Remove and drizzle over fish fillets and serve.
- Garnish with parsley if preferred prior to serving.