Pan Seared Fish
Maybe it’s just me, but I get a little annoyed when I find a good recipe for fish or meat and it doesn’t include sides or even ideas for sides! While many days I have an idea of what I would want with it, some days (i.e. after long days at work when I’m tempted to order carry out) I just need to be spoon-fed full dinner ideas.
This pan seared fish comes with recipes for brussel sprouts and purple potatoes. Use just one, use both, or ignore both and make your own side. Even if you don’t pair the fish with these particular sides, they could both be used with almost any other main protein (steak, pork chops, chicken, etc.)
You could absolutely switch out the flakey white fish for salmon as I know there are some die-hard salmon lovers out there. Just adjust cooking times as needed. (See the Salmon Sushi Bowl recipe if you need cooking times/method suggestion)
Pan Seared Fish with sides
4 Servings
4 white fish fillets (snapper, bass, cod, tilapia)
½ TBS Olive Oil
1 TBS Penzeys Bavarian Seasoning
1 ½ cups Balsamic
Purple Potatoes
1 cup riced cauliflower
4 medium purple potatoes (baseball sized)
4 TBS Butter (vegan or regular)
2 TBS Goat Cheese
2 tsp. minced garlic
1 TBS milk if needed
Brussels
16-20 brussel sprouts
½ TBS Olive Oil
1 tsp. Salt
½ tsp pepper
½ tsp red pepper flakes
Take out 1 sauce pot and 2 skillets
Chop purple potatoes and add to sauce pot, cover with water and bring to a boil
Boil potatoes until they are tender
While potatoes are cooking, rice the cauliflower
Cut the base off brussel sprouts and chop. I like to cut them into 9ths so they get extra crispy (cut in thirds, holding them together, rotate 90 degrees and slice twice)
Drain the water from the potatoes
Add the cauliflower, butter, and garlic to the potatoes and mash. Add in the goat cheese and based on consistency, add milk if needed. Set aside.
Make the balsamic glaze: Pour balsamic into sauce pan and heat over high heat until it starts to boil. Turn down heat to medium low keeping a consistent simmer while whisking. Continue for about 5 minutes and remove from heat.
Pat the fish dry and then season both sides with Bavarian seasoning. Set aside for now. This will cook last.
Heat skillet on medium with ½ TBS olive oil
Add chopped brussel sprouts, salt, pepper, and red pepper flakes
Cook for 8 minutes, tossing every few minutes
Turn up the heat to high and cook for another 5 minutes, tossing when needed, until the sprouts brown. Remove from heat but keep in skillet to stay warm while cooking fish.
Heat olive oil in 2nd skillet on medium heat
Add fish to the skillet (might be two rounds of cooking to finish all 4)
Cook fish for a about 8 minutes or until the white color creeps up the sides of the fish to the top. It should be about 90% cooked at this point. (Resist the urge to rotate or check on the fish)
Flip the fish and cook for about 3 more minutes until the fish is entirely cooked
Plate the fish, brussels, and potatoes. Using a kitchen brush, glaze the fish with the balsamic reduction
