PAN-FRIED FISH WITH CHERMOULA SAUCE |
Author: Tag Sale Tastes
- 2 6-ounce fish fillets
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Red Chermoula Sauce
- 1 lemon cut into wedges (optional, for serving)
- Pat fillets dry with a paper towel. Season both sides lightly with salt and pepper.
- Place butter and olive oil in a heavy skillet over medium-high heat. When butter is melted and oil is shimmering, place fish in skillet, bottom side up. Cook until golden brown, approximately 5 minutes, then carefully flip with a wide spatula and cook an additional 2-3 minutes until fish is opaque and flakes easily (cooking times may vary depending on thickness of fillets). Reduce heat to low, and spread each fillet with a thin coating of Red Chermoula Sauce, spooning pan drippings over fish to help distribute the sauce.
- Transfer fillets to serving plates and garnish with wedge of lemon. Serve hot.
Recipe by Tag Sale Tastes at https://www.tagsaletastes.com/2019/03/14/pan-fried-fish-with-chermoula-sauce/
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