Pan Asian Orange Fish Recipes

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• Place first eight ingredients for poaching liquid in a large sauté pan. Bring to a boil and simmer for 10-15 minutes until slightly thickened.
• Place fish fillets, skin side up, into sauté pan. Poach on low heat uncovered for 5 minutes. Turn fish over and poach for 2-3 minutes more.
• Add broccoli, cover and poach for 2-3 minutes. Remove pan from heat and let sit covered for 2-3 minutes. Serve immediately with brown rice.

Steps:

• -In a large bowl mix flour, cornmeal, garlic salt, pepper, old bay.
• -Season fisn lightly with salt and pepper.
• -Heat medium sautee pan over medium high heat and then add 2oz. of olive
• oil when oil is hot but not smoking flour the fish and pan fry until golden and cooked to perfrction.
• -In a large skillet heat and add 1oz. of olive oil when hot and starting to smoke add spinach toss for 40 sec.add salt and pepper.
• -Mix olives, tomato and cucumbers.
• -Place wilted spinach in the center of a large plate and arange fish on top of spinach and then top with the salsa.