I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Friday, November 19, 2010

Pan-Seared Fish with Tarter Sauce

I do love fish. I have a couple different ways to make it. This being more healthy than the deep fried coated fish that I make. I'm also posting along with this a 'tartar sauce' recipe. To be honest this is very good, but I love the 'white-sauce' that I use for 'Fish Tacos' better. Look under Fish Recipes and you'll see it.


PAN-SEARED FISH

Ingredients:
*4 (4 ounce) fish fillets (tilapia, cod, bass etc)
*1 teaspoon salt
*1/2 teaspoon pepper
*1/2 teaspoon garlic powder
*1/4 teaspoon onion powder
*1/8 teaspoon dill weed
*1 cup all-purpose flour (use rice flour to make it gluten free)
*1/2 teaspoon corn starch
*1 tablespoon olive oil
*2 tablespoons butter, melted

Directions:
~Rinse fish in cold water and pat dry with paper towels.
~In a small bowl mix seasonings.
~Season both sides of fish with seasoning mix.
~In a pie plate or plate mix flour & corn starch.
~Gently press each fish fillet into the flour mixture, coating both sides.
~Shake off any excess flour.
~Heat olive oil, in a medium skillet over medium-high heat.
~Cook the fish in the hot oil about 4 minutes on each side, or until the fish flakes easily with a fork.
~Brush with melted butter right before removing from the skillet.
~Serve immediately.

Variation:
~Add a 1/4 teaspoon of lemon juice to butter before putting on fish.
~Add 1/4 teaspoon lemon pepper to seasonings.

TARTAR SAUCE
(serves 6-8)

Ingredients:
*1 cup mayonnaise
*1 tablespoon sweet pickle relish
*1 1/2 tablespoons onions, minced
*1 tablespoon freshly squeezed lemon juice.
*1/8 teaspoon dill weed
*1 teaspoon salt
*1/2 teaspoon pepper

Directions:
~In a small bowl, mix the mayonnaise, sweet pickle relish, and minced onions.
~Stir in lemon juice.
~Add salt, pepper, & dill weed.
~Cover and refrigerate for at least 2 hours before serving. (If you don't let it sit, it tastes to much like mayonnaise)

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