Big Daddy's     Cooking with Attitude

Thai Chile



Pan Sautéed Fish Filets with Cumin and Lime

I like using haddock or flounder but any white flesh fish filets will do as well.  Fresh haddock filets in New England are usually large enough for two servings, about 10 -12 ounces and are reasonably priced and very tasty.  For smaller filets make sure and reduce the cooking time.  Serves four.

2 large    Haddock filets, 10-12 ounces each, cut in half
1 cup    all purpose flour
1 large    egg
2 tablespoons    water
2 teaspoons    ground cumin
1 teaspoon    salt
1 teaspoon    black pepper
1 teaspoon    crushed red pepper flakes (optional)
1 medium    lime
2 tablespoons    olive oil
2 tablespoons    unsalted butter

Beat the egg with the water and place in a bowl large enough to hold a filet.  Combine the flour, cumin, salt and peppers in a one gallon plastic bag.  Have ready a plate to hold the floured filets and a platter to receive them after cooking.

Place a filet in the egg wash, coating completely.  Drain excess egg, place filet in baggie and shake until coated, remove to plate.  After all filets have been floured they may be kept in the fridge up to a half hour before cooking.

Melt the oil and butter in a large, heavy bottomed pan over medium high heat (if you're using a smaller pan that only fits two of the filets, use half the oil and butter in two batches.)  When the butter stops foaming lay the filets in the pan and cook on one side for four minutes without moving them.  Turn and cook an additional 3-4 minutes or until the fish is no longer translucent and flakes to the fork.

Remove to the serving platter and sprinkle liberally with lime juice.  Serve immediately..


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