Pan Seared Fish with Green Sauce
This is a simple fish perfect for hot weather. Serve this wonderful fish when you want to enjoy great friendship and wine. It is ideally paired with a chilled white or even a red, given the smokiness of the paprika. I love this served with the rich and creamy Roasted Potato Salad.
Pan Seared Fish with Green Sauce
Serves 4 (easy to double or triple)
Prep: 10 minutes.
Cook time: 7-12 minutes
4 mild white fish* fillets, each weighing 4-6 ounces (113-170 grams)
2 tablespoons (30 milliliters) white vinegar with 2 cups cold water
2 tablespoons (30 milliliters) olive oil
2 tablespoons (30 milliliters) butter
NOTE: white fish such as cod, halibut, swordfish, snapper,
Dry Rub
Can be prepared days in advance. Cover the bowl with plastic.
2 teaspoons (10 milliliters) smoked paprika
¾ teaspoon (3.75 milliliters) garlic powder
¾ teaspoon (3.75 milliliters) dried thyme
¾ teaspoon (3.75 milliliters) oregano
¾ teaspoon (3.75 milliliters) salt
¾ teaspoon (3.75 milliliters) pepper
Directions
Place all ingredients in a small container and blend. Set aside until needed.
Sauce
Can be prepared 4 hours in advance.
1 tablespoon (15 milliliters) capers in juice
1 tablespoon (15 milliliters) fresh parsley
1 tablespoon (15 milliliters) fresh basil
1 clove fresh garlic
½ of fresh lemon, zest and juice
¼ teaspoon ( 1.25 milliliters) salt
¼ teaspoon ( 1.25 milliliters) red pepper flakes
2 tablespoons (30 milliliters) olive oil, or more to taste
Directions
Place everything except olive oil in a mini blender and pulse on and off. Add olive oil and pulse to blend. Set aside.
Up to 2 hours before serving, combine cold water and vinegar in a shallow pan and rinse each fish fillet. Remove, pat dry, and place on a plate. Distribute and sprinkle both sides of the fish fillets with the dry rub. If not cooking immediately, cover with plastic and refrigerate.
Heat oil and butter over medium high heat in a skillet large enough to comfortably fit fish. When butter has foamed and subsided, place fish in skillet. Fry, undisturbed, for 4 to 6 minutes depending on thickness of fish. Carefully flip over and cook another 3 to 6 minutes until fish is flakey and just cooked through. Regulate heat so it is hot but not burning.
Individually plate fish and lightly drizzle with the oil in the pan. Place a dollop of sauce on each fillet.
Serve remaining sauce on the table.
NOTE: Up to 2 hours before serving, combine cold water and vinegar in a shallow pan and rinse each fish fillet. This is recommended for all fish to purify and refresh them.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
