Most days I’m lazy and don’t want to spend a lot of time thinking about or preparing dinner. That’s why this is my preferred and most frequent method of preparing fish.
Luckily I live in a place where it’s easy to obtain fresh, local fish. But don’t be shy, ask the sales person which fish came in that day. You can even ask to smell the fish before they wrap it up. It shouldn’t have much of a smell at all and certainly not a bad smell. You can prepare almost any fish this way, but I usually use small fillets of flounder, striped bass, vermillion snapper, tilefish, or similar. Grouper, salmon, swordfish and others will also work, although we will usually brush them with oil and cook outside on the grill.
Once you have purchased your (hopefully) locally sourced, fresh (not previously frozen) fish, you don’t need to do much to it. A little salt and pepper, oil, and maybe some lemon will do the trick. Garnish with your favorite fresh herbs from the garden, and it can’t be beat!
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| Prep Time | |
| 1 minutes start to finish |
| Cook Time |
| 5 to 10 minutes |
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- 1/2 tablespoon high heat cooking oil
- 1/2 tablespoon butter
- 2 (1/3-pound) fish fillets (flounder, snapper, black bass, etc.)
- Salt and pepper to taste
- 2 wedges or slices fresh lemon
- fresh herbs (parsley, tarragon, thyme, etc.)
- Heat oil and butter in a large skillet over medium heat.
- Sprinkle salt and pepper on the fillets.
- Once hot, place fillets skin-side up (if it has skin) into skillet and cook 2 to 5 minutes, depending on the size, thickness, and type of fish.
- Turn fish over (add a little more butter or oil if needed) and cook another 2 to 5 minutes or just until fish flakes with a fork. Do not overcook.
- Once fish is plated, garnish with lemon wedge and herbs if desired.
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