Pan Roasted Fish

I was contacted recently by a reader who was interested in a quick and easy recipe for trout, redfish, and/or red snapper.  At many of the restaurants I worked in, we would often run a 'pan roasted fish' of some sort.  The basics of this dish is pretty simple and yields great flavor.  It's lightly seasoned and promotes the natural flavors of the fish you are cooking.  Adding the liquids half way through not only aids the cooking process, but keeps the fish moist while adding enhancing flavors.  When I cook fish this way, the aromas remind me of the summers I spent in Hopedale, Louisiana as a child in my family's camp on the bayou.  What's better than that???

PAN ROASTED FISH

PREPARATION

4EA 6-8OZ WHITE FISH FILLETS (TROUT, RED SNAPPER, REDFISH)

3 TBSP OLIVE OIL

1 TBSP KOSHER SALT

1 TSP COARSE BLACK PEPPER

1 TSP GRANULATED GARLIC

1 TSP DRIED THYME

1 TSP PAPRIKA

2 OZ WHITE WINE

1/2 EA LEMON - JUICE ONLY

1 OZ COLD BUTTER - PAT

COOKING INSTRUCTIONS

• MIX ALL DRIED INGREDIENTS TOGETHER IN SMALL MIXING BOWL
• RINSE FISH FILLETS AND PAT DRY WITH PAPER TOWEL
• LAY ON FLAT SURFACE AND DRIZZLE FILLETS WITH 1 OZ OLIVE OIL
• SPRINKLE SEASONING MIX LIBERALLY ON FLESH SIDE OF FISH FILLETS
• IN A 12" SAUTE PAN OR CAST IRON SKILLET HEAT REMAINING OIL OVER MEDIUM HIGH HEAT FOR APPROXIMATELY 1-2 MINUTES TIL HOT - NOT SMOKING
• LAY FISH FILLETS FLESH SIDE DOWN COOKING FOR 2-3 MINUTES
• GENTLY FLIP FISH FILLETS
• DEGLAZE PAN WITH WHITE WINE AND LEMON JUICE.  BE SURE TO SCRAPE THE BOTTOM OF THE PAN AS THIS WILL FLAVOR THE LIQUID. 
• COOK FOR ADDITIONAL 2-3 MINUTES OR UNTIL FISH IS FLAKY.
• REMOVE FISH FROM PAN
• REMOVE PAN FROM HEAT AND ADD COLD BUTTER STIRRING UNTIL BUTTER IS ALMOST ALL MELTED
• POUR PAN SAUCE OVER FISH
• SERVE IMMEDIATELY

PREP TIME - 15 MINUTES

SERVES - 4