I'm trying to eat more fish. I think so far Halibut is what I like best. I made Mahi Mahi a few days ago & it was really slippery & moist. Kind of grossed me out a little. What are the flakier white fishes?
PART 2: What's a good seasoning to use? I can mix the spices on my own or buy it. I love the blackened halibut at King's Fish House but can't seem to duplicate it.
My goal is to get a really nice seared outside with a flaky inside. Any suggestions on seasoning, cooking method, etc.? Thanks much!
I've made this recipe using sole fish. Halibut and flounder would work, too.
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes.
step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter.
I used fresh ground black pepper and some cajun seasoning.
step 2 Prep and add fish
Rinse your salmon and pat it dry.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior.
Drop it skin-side down in the pan and cook over medium-high heat.
step 3 Spray and season
Spray the top surface of the fish with the canola oil. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface.
Add the same spices that you originally added to the pan. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan.
step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked. You want to flip the fish when it's slightly less than 1/3 of the way through the fish.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate. Fish are delicate.
If you like, press the thick end up against the side of the pan to sear it before removing the fish.
step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly.
Serve with lemons and the side dishes of your choice.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
I love Halibut as well…..
Cod Fish is also a flaky white meat fish…
When I blacken I used Tony's Chachares Cajun Spices….
My favorite though with any seafood is the lemon, garlic, butter mixture….
References :
orange roughy is the flakiest but its pricey! I love just the Lawry's seasoning for fish and seafood and a squeeze of lemon or lime after you grill it in foil with butter!
References :
I've made this recipe using sole fish. Halibut and flounder would work, too.
Pan-fried Salmon
Easy salmon fillets in less than 10 minutes.
step 1 Prep pan
Preheat a non-stick pan, spray it with canola oil, and add the spices of your choice. This layer of spice will adhere to the underside of your fish, avoiding the messy procedure of seasoning on the counter.
I used fresh ground black pepper and some cajun seasoning.
step 2 Prep and add fish
Rinse your salmon and pat it dry.
Holding the fish over the sink, lightly rub it down with a thin layer of cornstarch. Give your fish a gentle shake to remove any excess cornstarch; this is intended to be an extremely thin layer. The cornstarch will help seal moisture into your fish, and help form a slightly crispy exterior.
Drop it skin-side down in the pan and cook over medium-high heat.
step 3 Spray and season
Spray the top surface of the fish with the canola oil. This will ensure it has enough oil to prevent sticking when you flip it later, and will help spices stick to the surface.
Add the same spices that you originally added to the pan. I added black pepper and cajun seasoning, trying to get roughly the same ratio as I did in the pan.
step 4 Flip
Keep an eye on the thick end of the fillet to see how far through it's cooked. You want to flip the fish when it's slightly less than 1/3 of the way through the fish.
After flipping, watch until it has cooked slightly less than 1/3 of the way from the other side. The center will continue to cook after you remove the fish from the hot pan; if you wait until there's no pink left in the center the fish will overcook on the plate. Fish are delicate.
If you like, press the thick end up against the side of the pan to sear it before removing the fish.
step 5 Serve
Let the fish sit off the heat for 2-5 minutes to finish cooking and redistribute juices, then plate and serve quickly.
Serve with lemons and the side dishes of your choice.
Cajun Seasoning
1 box salt
3 T black pepper
2 T garlic powder
1 t onion powder
1 t nutmeg
2 T parsley flakes (crunched)
4 T red pepper (ground) (cayenne)
2 T chili powder
Combine all ingredients; store in an airtight container.
Creole Seasoning Blend
1 T salt
1 1/2 t garlic powder
1 1/2 t onion powder
1 1/2 t paprika
1 1/4 t dried thyme
1 t red pepper
3/4 t black pepper
3/4 t dried oregano
1/2 t ground bay leaves
1/4 t chili powder
Combine all ingredients; store in an airtight container.
Use with seafood, chicken, beef, or vegetables.
Yield: 1/4 cup.
References :
I just love salmon fillets.
I use Cajun spice or salt, pepper and grated lemon rind.
Or I put salmon in foil and pour a little soy sauce over it. Bake it in the oven for 15 minutes.
References :