A Fish-o-licious Recipe!
This recipe gained fame on the first episode of The Fish Dish podcast. It is gluten-free and paleo-compliant.
Explainer: sauté is culinary-speak for quickly cooking food over high heat using a small amount of oil or fat in a wide, shallow pan.
- 3 lake whitefish fillets (about 8 oz each)
- 3 Tbsp olive oil
- Seasoning rub:
- 1 1/2 Tbsp dried oregano
- 1 Tbsp basil
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1/2 Tbsp dill
- 1/2 Tbsp black pepper
- 1/4 Tbsp salt
— Sharon’s garnish recommendation: A dollop of plain Greek yogurt sprinkled with chopped parsley and accented with a slice of lemon.
— Marie’s garnish recommendation: A dollop of homemade tartar sauce with capers.
- Stir all seasoning ingredients together in a bowl.
- Add olive oil to skillet (fry pan) or griddle and heat to medium-high. When a drop of water sizzles in the pan, it is hot enough to sauté fish.
- Coat each fillet with about 2 Tbsp of the seasoning and place in pan or on griddle.
- Sauté until lightly browned and just opaque in the center (3 to 4 minutes) and then flip the fillets.
- Sauté for about 3 minutes more, adding more olive oil if necessary.
- When the fish flakes, remove from heat and top with desired garnish(es).
- Serve immediately.
Credits: Dish adapted from interview with Craig Hoopman Fisheries. Seasoning blend adapted from Easy Greek Seasoning Blend by Sweet Pea and Saffron.