PAN-FRIED FISH WITH CHERMOULA SAUCE

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: 
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
  1. Pat fillets dry with a paper towel. Season both sides lightly with salt and pepper.
  2. 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.
  3. 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!

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