THURSDAY, MARCH 21, 2024 22 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS • 4 firm white fish fillets, about 6 inches long, 1-inch thickness throughout (cod, halibut, or mahi mahi are great ) • 3 tbsp melted butter • Juice and zest from 1 medium lemon • ½tsp kosher salt, plus extra to taste • 1tsp paprika • 1tsp garlic powder • 1tsp onion powder • ¼tsp freshly ground black pepper • 3 tbsp olive oil • Freshly chopped basil or parsley leaves, for garnish and flavour • Extra lemon slices for serving INSTRUCTIONS 1. Use paper towels to thoroughly pat dry excess moisture from fish fillets. This step is crucial for fish to brown nicely in pan – otherwise, it will steam instead of brown. Set aside. 2. In a bowl, combine melted butter, lemon juice and zest, and 1/2tsp kosher salt. Stir to combine well. Taste and add a bit more kosher salt, if desired. 3. In a separate bowl, combine the remaining 1/2tsp kosher salt, paprika, garlic powder, onion powder, and black pepper. Evenly press spice mixture onto all sides of fish fillets. 4. In a large, heavy pan over medium-high heat, heat up the olive oil until hot. Once your oil is sizzling, cook 2 fish fillets at a time to avoid overcrowding (allows for even browning). Cook each side just until fish becomes opaque, feels somewhat firm in the centre, and is browned, about 2-3 minutes per side; lightly drizzle some of the lemon butter sauce as you cook, reserving the rest for serving. Take care not to overcook, as that will result in a tougher texture. Season with extra kosher salt and freshly ground black pepper to taste. 5. Serve fish with remaining lemon butter sauce, basil or parsley, and lemon wedges. Source: www.chewoutloud.com
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