Easy Sautéed Fish Fillets
October 24, 2011
Here’s an easy method for quickly cooking fish fillets. We love the simplicity of just using salt and pepper to season the flour for dredging, but feel free to get creative and experiment with other seasonings. If you like a little heat, add a pinch of cayenne; for a smoky flavor, add a touch of smoked paprika; try white pepper, a common ingredient in Chinese cooking, instead of black pepper if you’re pairing the fish with the Black Bean-Scallion Sauce.
Time: 15 minutes
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound catfish, tilapia, haddock or other white-fish fillets, cut into 4 portions
1 tablespoon extra-virgin olive oil
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.