Does anyone pan sear fish... without batter? I had some fish from a mexican lady I bring fish to and she just put it in a pan with oil / spices... I think. Anyway it was not battered. IT WAS GOOD!

It was great and I am looking for a recipie. Kind of a lanuage barrier and could not get the recipie.

Not sure if its searing, blackening or what, but I melt some butter in a pan, sprinkle just a little Tony's seasoning on both side of a tilapia fillet and cook on high heat for about 4 minutes each side.


Good stuff!!!

I will season olive oil first with garlic. Just fry slivers of garlic in the oil until golden them remove. Lightly dust the fish with flour, shake off the excess and fry a few minutes on each side. Remove from the pan to drain then use the pan drippings to make whatever sauce you like.

Maybe some marinated artichoke hearts or fresh lemon juice to make a piccata sauce.

you didnt get the recipe but what did you get?

a plate of hot fish...???

thanks for the input. I seasoned with garlic salt and pepper and fried in veg oil. Ate pretty good.

When you pan sear the fish it needs to be dredged in four. You dont have to use any kind of wash. The idea is that the flour will create a crust. You want to sear it in good oil like olive oil and a small amount of butter. Get the pan screaming hot. After you get the fish cooked 4-6 min probably. You can add a pad of butter, lemon juice, a little white wan to the pan with some parsley and garlic. Reduce for a couple min and cover the fish with it. Try it, I promise it will knock your socks off.

kansas medic .i have been eating fish done that way for years . just drizzle olive oil in a teflon pan and fry. there is a product you can get at most heath food stores named herbamare .it consist of sea salt , clelery, carrots and other herbs . sprinkle with that and your guest will think they are eating at a fine resturant . this salt is stronger than regular salt so be easy on it till you find the perfect amount ... http://www.health-emporium.co.uk/moreinfo.asp?id=161

I like to cook a fillet with the skin on. Put some olive oil and butter in the pan; let it get hot and throw the fish in, skin side down. You can either turn the fish after a few minutes and cook on the other side, or put the pan under the broiler after a couple minutes to finish cooking. Make sure your pan is broiler safe. The fish shouldn't take more than a few minutes per side to cook.
I usually just season with sea salt and a little fresh cracked pepper.

I usually pan cook fish. Season with a little salt and pepper or Paul Purdohme's blackening spice. Serve it with mango/pineapple relish.

Diced mango
diced pineapple
diced purple onion
jalapeno
lime juice

I use that as a toping on fish tacos also