Nestor's Pan Seared Fillet of Fish

  • 4 6oz fish filets: red snapper, yellow tail or grouper, skin on and scales removed
  • ½ cup all-purpose flour
  • 1 teaspoon coarse salt, divided
  • ½ teaspoon ground black pepper, divided
  • ⅓ cup vegetable oil
  • Garnish: chopped green onions, capers, lemon slices, radish slices, fresh parsley, fresh dill
  1. Dredge filets in flour, shaking off excess.
  2. Divide salt and pepper evenly among filets.
  3. Heat a large ovenproof skillet over high heat just until it begins to smoke.
  4. Add oil, heat until hot but not smoking.
  5. Place filets, skin sides down, in skillet.
  6. Cook, Without moving, until skins are golden brown, about 4 to 5 minutes per side, lowering heat if necessary to keep from burning.
  7. Turn filets over, and cook for an additional 4 to 5 minutes.
  8. Place skillet on grill and cook with the cover dowm for 5 minutes.
  9. Remove, garish and serve.

Serves 4-6

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