Pan Fried Fish with Zatar
Description
One of the fastest and most simple ways to prepare fish - pan sear with zatar seasoning (we use the blend from Penzeys). Ghee instead of oil for cooking adds a little richness.
Ingredients
- 8 oz Fish Fillet (Chilean Sea Bass, butterfly trout (with much less cooking), or any fish you prefer.)
- 1/4 tsp Penzey's Zatar Seasoning
Instructions
- 1 Prepare the fish
- Portion the fish as you prefer, we make 1/4 pound fillets. Others prefer more like 1/2 pound.
- Pat the fillets dry with a paper towel. Throw out the towel or compost it.
- Turn the fish skin side up. If there's no skin, the darker side up.
- Salt this side generously with kosher salt (or regular).
- Flip over and salt VERY LIGHTLY. This will be the top and the Zatar has some salt in it.
- You now have two filets ready to be slid off the plate and into the pan.
- 2
Prepare the pan- Start heating a non-stick or cast iron skillet on high.
- Optional: if you have a gas stove and the burner is now on, you can warm up your ghee spoon in the flame to make it easer to scoop the ghee
- .
- Using a spoon, scoop about 2T of ghee into the pan
- 3
Light first cook on Fish- When the oil is very hot, slide the seasoned fish into the pan, skin side down.
- Cook for about 3 minutes, or until the skin starts to darken.
- reduce heat to medium-hi or medium depending on your burner.
- Flip the fish so the top side is down
- After 2 minutes, flip the fish back over (skin side down)
- The fish will continue cooking from the bottom. Time to add the Zatar.
- 4
Sprinkle Zatar and moisten- Sprinkle the Zatar on each piece of fish. It will look dry.
- Tilt the pan (towards you) to get a spoonful of ghee
- Put the pan down, and gently dribble the ghee on the Zatar powder. Slowly or it will wash it off!
- 5
Finish and plate- Cook for about 3 more minutes, or to taste.
- Remove to plate
- Use a spoon of ghee to glaze each fillet. Also can be dribbled on side vegetables.