Fish Filet – Sautéed
Pan-seared fish filet with a light flour crust. Quick and delicious.
Recommended for: Snapper, Mackerel, Grouper, Tuna (6-8 oz filets)
🥘 Ingredients
- Fish filets (6-8 oz each), skin off
- Salt to taste
- Oil (2 spoonfuls)
- Flour (for light dusting)
👨🍳 Preparation
- 1
Rinse filet gently to remove excess scales, blood, or saltwater and pat dry.
- 2
Season filet on both sides with salt and let marinate for 10-15 minutes. Let fish come to room temperature while it marinates to reduce sticking to pan.
- 3
Heat non-stick sauté pan to medium-high heat, add enough oil to cover pan with thin layer. Dry filet and dust one side with light amount of flour. Place filet into pan gently, flour side first. Press gently with spatula to keep filet flat and cook evenly. *It is very important to make sure filet is dry and the pan/oil is properly heated to avoid sticking.
- 4
Once the first side is a dark golden color, flip filet to other side. Cook until golden and turn off pan. *If the filet is thick, it may need to be flipped multiple times or heat adjusted so it cooks completely.
