If you’ve got a jar of Red Chermoula Sauce in your refrigerator, then you’re about 15 minutes away from a delicious fish dinner. For this simple and intensely-flavored dish, we like to use red snapper or halibut, and it’s one of our favorite ways to prepare fish.
PAN-FRIED FISH WITH CHERMOULA SAUCE
Author: Tag Sale Tastes
Recipe type: Seafood
Ingredients
- 2 6-ounce fish fillets
- Salt and pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- Red Chermoula Sauce
- 1 lemon cut into wedges (optional, for serving)
Instructions
- Pat fillets dry with a paper towel. Season both sides lightly with salt and pepper.
- Place butter and olive oil in a heavy skillet over medium-high heat. When butter is melted and oil is shimmering, place fish in skillet, bottom side up. Cook until golden brown, approximately 5 minutes, then carefully flip with a wide spatula and cook an additional 2-3 minutes until fish is opaque and flakes easily (cooking times may vary depending on thickness of fillets). Reduce heat to low, and spread each fillet with a thin coating of Red Chermoula Sauce, spooning pan drippings over fish to help distribute the sauce.
- Transfer fillets to serving plates and garnish with wedge of lemon. Serve hot.
Pan fry until golden brown
Spoon Red Chermoula Sauce over cooked fillets
Presto — dinner is served!