Post by Redbeard on Aug 8, 2011 11:52:21 GMT -5
There's nothing really unique about this way of cooking fish, but I have used it over and over and never get tired of it. It is a lot like blackened fish, but not so spicy or overcooked. When I worked in Corpus Christi, TX, I had fresh fish almost every day. I used this method of cooking and varied the seasoning so that it never got old. It is a low fat, quick and easy way to cook fish that produces some of the tastiest fillets that you can cook.
First, pat your fillets dry with a paper towel and season with whatever seasoning that you prefer. My favorites are lemon pepper, Old Bay, Adobo, and seasoned salt. For spicier flavor, try Tony Cachere's. Be sure to sprinkle both sides of the fillets. Set the fillets aside and heat up a non-stick skillet nice and hot. Spray liberally with PAM. The skillet should be hot enough to sear the fillets, but not scorch them. Place the fillets in the skillet and let cook until the top starts turning white. Turn the fillets one time. Both sides should be bronzed to a nice brown. Do not overcook!!! If the fillets are much more than a half inch thick, pour a small amount of water or beer in the skillet and cover. Keep covered for a few minutes to allow the fish to steam cook the thick fillets, then remove the cover and let the liquid cook away and bronze the same as described previously.
You can vary this way of cooking your fillets as many ways as your imagination will let you. One of my favorites when in Texas was to use a citrus grilling sauce on the fillets when bronzing them. Try cooking your fish this way when making fish tacos!!!!
First, pat your fillets dry with a paper towel and season with whatever seasoning that you prefer. My favorites are lemon pepper, Old Bay, Adobo, and seasoned salt. For spicier flavor, try Tony Cachere's. Be sure to sprinkle both sides of the fillets. Set the fillets aside and heat up a non-stick skillet nice and hot. Spray liberally with PAM. The skillet should be hot enough to sear the fillets, but not scorch them. Place the fillets in the skillet and let cook until the top starts turning white. Turn the fillets one time. Both sides should be bronzed to a nice brown. Do not overcook!!! If the fillets are much more than a half inch thick, pour a small amount of water or beer in the skillet and cover. Keep covered for a few minutes to allow the fish to steam cook the thick fillets, then remove the cover and let the liquid cook away and bronze the same as described previously.
You can vary this way of cooking your fillets as many ways as your imagination will let you. One of my favorites when in Texas was to use a citrus grilling sauce on the fillets when bronzing them. Try cooking your fish this way when making fish tacos!!!!
