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Pan-Fried Fish Fillets Or Steaks

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Pan-Fried Fish Fillets Or Steaks

Cuisine:World

Course:Dinner

10m prep 10m cook 20m ready

4 servings Our favorite way to cook salmon fillets. Most of the frying occurs on the skin side, which gets nice and crispy.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick
  • Salt (if not brined) and black pepper
  • 2 tablespoons vegetable oil
  • 1
    • 1 cup packed fresh parsley leaves
    • ½ cup extra-virgin olive oil
    • 3 tablespoons drained capers
    • (Up to 6 anchovy fillets)
    • 2 garlic cloves, chopped
    • 1 tablespoon red wine vinegar or lemon juice
    • ½ teaspoon whole-grain mustard
    • (½ teaspoon red pepper flakes)
    • Salt to taste
    Sub-recipe steps
    1. Combine in a food processor: 1 cup packed fresh parsley leaves; ½ cup extra-virgin olive oil; 3 tablespoons drained capers; (Up to 6 anchovy fillets); 2 garlic cloves, chopped; 1 tablespoon red wine vinegar or lemon juice; ½ teaspoon whole-grain mustard; (½ teaspoon red pepper flakes); Salt to taste
    2. Blend to a uniform consistency, but do not process to a puree. Adjust the seasonings. The sauce will keep, covered and refrigerated, for up to 1 week. Serve at room temperature.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick
  • Salt (if not brined) and black pepper
  • 2 tablespoons vegetable oil
  • 1 (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa)

Let's Cook

  1. Step 1.

    Have ready: 1½ to 2 pounds skin-on fish fillets or steaks, at least 1 inch thick

  2. Step 2.

    Brine or dry-brine, if desired, and pat dry. Sprinkle with: Salt (if not brined) and black pepper

  3. Step 3.

    Heat in a large skillet over medium-high heat until shimmering: 2 tablespoons vegetable oil

  4. Step 4.

    For fillets: Lay the fish skin side down in the skillet and press gently on the top of the fillets with a spatula for the first 30 seconds. Cook until the skin is deep brown, 5 to 7 minutes. Turn the fish and cook for about 1 minute more for medium-rare to medium or 2 minutes for well-done.

  5. Step 5.

    For steaks: Cook the fish on one side for 4 minutes, turn, and cook for 4 minutes more, or until the internal temperature in the center of the fish reads 125° to 130°F. If desired, serve with: (Salsa Verde, Yogurt-Dill Sauce, or Fruit Salsa)

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