Pan-Fried Blackfish Fillets With Warm Herb Vinaigrette
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 46-to-8-ounce blackfish fillets, skin attached
- Kosher salt and freshly ground pepper to taste
- 2 to 4teaspoons olive oil
- 3tablespoons sherry vinegar, or more as needed
- 3tablespoons extra-virgin olive oil
- 2tablespoons mixed chopped fresh parsley, chives and chervil (or any 2 of them)
Nutritional analysis per serving (4 servings)
317 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 37 grams protein; 533 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape off any remaining scales and season the fillets on both sides with salt and pepper.
- Step 2
Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan. Add the fillets and adjust the heat according to their thickness. (The thicker the fillet the lower the heat.) If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch. Cook the fillets for about 4 minutes altogether for a ½-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.
- Step 3
Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs. Return the pan to the heat and bring the sauce to a rapid boil for half a minute. Remove from the heat. Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.
Private Notes
Comments
Directions should add cook skin side down first. I should have known to do that but I didn't. The fish curled up on me. Dumb mistake.
Directions should add cook skin side down first. I should have known to do that but I didn't. The fish curled up on me. Dumb mistake.
Was in a hurry and used sherry wine, olive oil, plenty of chives - very good.
Made this recipe with really fresh striped bass about 3/4 inch thick. After turning covered skillet and fish was slightly under cooked although still excellent. Probably could have cooked another minute. Served on a bed of fresh bitter garden greens sauteed in canola oil. Really went well with the vinaigrette.