Pan Fried Fish With a Lemon Butter Sauce Over Rice

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was pan sauces. I have made a number of pan sauces in the past without second thought so when this theme came up, I really had to think. This was so damn delicious and decadent, I will definitely be making this again. A** BloodA** Blood is a homemade hot chili powder that I make.

  • Servings: 3-serving
  • Difficulty: easy
  • Print

This dish was prepared for the subreddit, /r/52weeksofcooking, where the theme was pan sauces. I have made a number of pan sauces in the past without second thought so when this theme came up, I really had to think. This was so damn delicious and decadent, I will definitely be making this again. A**

Summary

  • Course: main course
  • Cooking Time: 20 mins

Ingredients

Sauce
1/2 Cup Dry White Wine
1/4 Cup Lemon Juice (About 1 large lemon)
1 Tablespoon Garlic , minced
1 Tablespoon Shallot , minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Dash 1 Worcestershire Sauce
Dashes 1 Hot Sauce – 2
1/4 Cup Heavy Cream
1/2 Cup Butter , room temperature
Fish Spice
1/4 Tablespoon Smoked Paprika
1/4   Tablespoon Salt
1/4 Tablespoon Garlic Powder
1/4 Tablespoon Black Pepper
1/8 Tablespoon Onion Powder
1/8 Tablespoon Cayenne Pepper
1/8 Tablespoon A** Blood
1/8 Tablespoon Dried Oregano
1/8 Tablespoon Dried Thyme
Fish
1 lb White Fish (I used Tilapia)
1/4 Cup Panko Bread Crumbs
1 Tablespoon Almonds , chopped
2 Tablespoons Olive Oil
Rice
1 Cup Jasmine Rice
2 Cups Water
1/2 teaspoon Salt

Steps

  1. Start making the rice. Put the rice, water, and salt in a pot. Turn the heat to high.
  2. As soon as the water begins to boil, reduce the heat to low, and cover.
  3. Simmer until all the water is absorbed (about 10 – 15 mins).
  4. Meanwhile, start making the sauce: Heat a large deep skillet over medium high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
  5. Stir in the salt, pepper, worcestershire sauce, and hot sauce. Simmer until the mixture is syrupy (about 3 mins).
  6. Stir in the cream and cook 1 minute.
  7. Reduce the heat to low and whisk in the butter a spoonful at a time.
  8. Whisk until all the butter is melted.
  9. Serve or set the sauce aside.
  10. Mix the fish spice blend. Stir in the flour and almonds.
  11. Dredge the fish in the seasoning and set aside.
  12. In the same skillet used to make the sauce, heat the olive oil over medium heat.
  13. Add the fish to the skillet and cook for 2 – 4 minutes each side.
  14. Serve fish on rice and top with sauce.

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