Fresh Fish Of The Day Recipe
Recipe information
Make Fresh Fish Of The Day in just 1h . w / one of the following preparations & served w / mixed veggies & choice of starch (white rice, garlic mashed potatoes or thick cut steak French fries)
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Ingredients
Fish and Finish
Preparation options (choose one)
Pan-Seared Specific
Blackened Spice Mix (for Blackened option)
Lemon-Butter Poach Specific
Mixed Vegetables (served with fish)
Starch Choices (choose one)
Garlic Mashed Potatoes (if chosen)
Steak Fries (if chosen)
Fish and Finish
1. Prepare fish
Pat fish fillets dry with paper towels. Season both sides with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Let rest at room temperature 10 minutes while you prepare other components.
2. Finish and serve
When fish is cooked, squeeze fresh lemon over each fillet, dot with remaining 2 tablespoons unsalted butter (or spoon warmed lemon-butter sauce if poached), and sprinkle with chopped parsley. Serve immediately with mixed vegetables and chosen starch.
Pan-Seared Specific
3. Dredge and sear
Lightly dust each seasoned fillet in 1/2 cup all-purpose flour, shaking off excess. Heat 2 tablespoons olive oil in a large nonstick or stainless steel skillet over medium-high heat until shimmering. Add fillets presentation-side down and cook without moving 3-4 minutes until a golden crust forms. Flip carefully and add 1 tablespoon butter; cook 2-3 minutes more until the fish registers 125–135°F (51–57°C) for medium and flakes easily. Remove to a warm plate and tent with foil for 2 minutes before finishing as directed.
Blackened
4. Make spice mix
Combine smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne, ground black pepper and 1/2 teaspoon kosher salt in a small bowl and mix well.
5. Apply and cook
Pat dry fillets and coat both sides generously with the blackened spice mix, pressing it into the flesh. Heat 2 tablespoons olive oil in a heavy skillet (cast iron preferred) over high heat until smokey. Add fillets and sear 2-3 minutes per side until a dark, charred crust forms and interior reaches 125–135°F (51–57°C). Reduce heat if spices darken too quickly. Remove and finish with lemon and butter as above.
Lemon-Butter Poached
6. Poaching liquid
In a wide sauté pan big enough to hold fillets in a single layer, combine 1 cup low-sodium chicken or fish stock, 1/4 cup dry white wine (optional), thinly sliced shallot, juice of half a lemon, and 1 tablespoon olive oil. Bring just to a simmer over medium heat — do not boil.
7. Poach and finish
Nestle seasoned fillets into the simmering liquid, reduce heat to low and spoon liquid over the fish. Poach gently 6–8 minutes depending on thickness until fish is opaque and flakes at the thickest part (internal temp 125–135°F / 51–57°C). Remove fillets to a warm platter and swirl in 2 tablespoons cold butter into the poaching liquid off heat to make a glossy lemon-butter sauce; spoon over fillets and garnish with parsley.
Mixed Vegetables
8. Blanch or sauté vegetables
Bring a large pot of salted water to a boil. Blanch broccoli and carrots 2–3 minutes until bright and just tender; add sugar snap peas or green beans for the last 1 minute. Drain and shock in iced water to stop cooking. Alternatively, heat 1 tablespoon olive oil in a skillet over medium-high and sauté carrots 3–4 minutes, add broccoli and peas and cook 3–4 more minutes until tender-crisp. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Reheat briefly before serving.
Starch — White Rice
Starch — Garlic Mashed Potatoes
10. Boil potatoes
Place 1.5 lbs peeled and cut potatoes in salted cold water. Bring to a boil and simmer 15–20 minutes until fork-tender. Drain well.
11. Mash and season
Warm 1/2 cup milk (or half-and-half) with 2 tablespoons butter and 2 crushed garlic cloves. Mash potatoes, then add warmed milk mixture and mash to desired texture. Season with 1 teaspoon salt and 1/4 teaspoon black pepper; adjust to taste. Keep covered and warm until serving.
Starch — Steak Fries
12. Prepare fries
If frying: cut 2 large russet potatoes into thick fries, rinse and dry. Heat vegetable oil in a deep fryer or heavy pot to 325°F (163°C) for first fry. Fry in batches 4–5 minutes until pale and soft; remove and drain. Increase oil to 375°F (190°C) and fry again until golden and crisp, 2–3 minutes. Drain on paper towels and season with 1 teaspoon kosher salt. If roasting: toss fries with 2 tablespoons oil, spread on a baking sheet and roast at 425°F (220°C) for 30–40 minutes, flipping once, until crisp and golden; season with salt.
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