Pan Fried Fish Recipes

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Pan-Fried Grouper Recipe Recipe

Pan-Fried Grouper Recipe

05.20.14 by Jackie

This is a simple preparation for cooking white fish fillets. I used skinless grouper fish fillets because the skin can be strong tasting and unpleasant. I let the fish sit in milk and a mixture of onions, fennel, celery seed, bay leaf and thyme. Then I simply pan-fried the fish, basted it with clarified butter and waited until the flesh turned opaque. 

Grouper has succulent, moist meat on the inside if cooked properly. Its mild, slightly sweet taste is great to introduce to children. Baby Aria loved it. I think her favorite part was that I let her drizzle lemon juice over her fish.  


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Spicy Tilapia Masala Recipe Recipe

Spicy Tilapia Masala Recipe

01.15.14 by Jackie

This is my go-to method for cooking white fish fillets during the winter. I prepared a spicy marinade, then placed the fish fillets in sealable bags and poured the marinade over the fish. I let the flavors infuse into the fish for a a few minutes, then baked it until cooked and opaque.

The recipe works well with any sort of white fish such as tilapia, cod, haddock or halibut. I used tilapia that I served with raita (minty yogurt sauce) and a fresh salad.


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Saumon au Citron Confit (Preserved Lemon Salmon Recipe) Recipe

While I was in France, Maman, Papa, baby Aria and I enjoyed a lot of seafood. Maman's favorite fish is salmon and this recipe was an ultra easy one to cook. Citron confit is widely available in Paris but you can also easily make your own. I prepared the salmon marinade with preserved lemons, coriander, cumin and ginger. You could serve it on a bed of couscous topped with pine nuts, but we opted for some spinach instead. Simply sauté fresh spinach in olive oil, add a dollop of crème fraîche, the juice of an orange, cayenne pepper and a pinch of fleur de sel. All these North African flavors tasted phenomenal!

I'm finally back to the US and it feels so good to be home. Baby Aria is ecstatic being kissed and cuddled constantly by everyone. Thank you so much for being so patient and for all your supportive messages!


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Chile Fish with Yuzu Paste Recipe

Chile Fish with Yuzu Paste

03.20.12 by Jackie

You may have noticed that I eat (and thus am posting) a lot more fish than before. That's because I just found a new seafood market right on Tully road, in San Jose. The fishmonger always surprises me with his freshest catch. My most recent purchase was a couple of beautiful halibut steaks. Halibut is a very delicate fish so I had to use ingredients that accentuate without overpowering. First, I cleaned and rinsed the fish in lemony, salted water. The marinade time was fairly brief and contained the bare minimum: chile, onion and yuzu paste.

I pan-fried the halibut steaks, to which I added fried chiles and onions as garnish. It’s always nice to give hints of what flavors are in the dish. The reason I used a generous amount of jalapeno chile is to prevent the fish from being tanh ("fishy" in Vietnamese). Maman used to say that there are two rules for making a good seafood dish: the fresher the product, the better it will taste and chile can be used to mask any unpleasant odor.


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