Spice-Rubbed Fish Fillets with Lemon Butter Sauce
Quick and tasty. Love the spice mix, from Fine Cooking 101 Quick & Delicious 2006 pg 59
Ingredients
- ½ Tbs. freshly ground black pepper
- ½ tsp. paprika
- ½ tsp. dried thyme
- 1/4 tsp. dry mustard
- 1/4 tsp. kosher salt
- 1/8 tsp. ground cayenne
- 1 lb. tilapla or sole fillets about 4 fillets
- 2 Tbs. plus 2 tsp. olive oil
- 2 Tbs. unsalted butter
- 1 Tbs. fresh lemon juice; more to taste
Instructions
- In a bowl, combine the pepper, paprika, thyme, mustard, salt, and cayenne. Brush both sides of the fish with 2 tsp. of the oil and gently rub the spice mix all over the fish.
- In a small skillet, heat the butter over medium heat, swirling the skillet, until the butter is a deep amber brown, about 3 minutes; watch carefully so it doesn’t burn. Whisk in the lemon juice and keep warm.
- Set a heavy nonstick skillet over medium-high heat and heat 1 Tbs. of the oil. When the oil is hot, add two of the fillets and sear until cooked through, about 2 minutes per side; transfer to a plate and tent with foil. Wipe out the pan and repeat with the remaining oil and fish. Serve immediately, spooning the butter over the fish.
