…and into the frying pan with the shortest of detours to rub down with a seafood rub (garlic powder, kosher salt, ground black pepper, lemon zest, herbes de provence). This was a truly delicious supper last night and the rub was the secret. Well – apart from the fish being REALLY fresh.

With any fish you have to work with care. It is delicate, tender and easily hurt. But it is actually a crime to be rough with truly fresh fish because the freshness makes fish perfect. I knew I wanted to fry it very fast until just cooked and I like a small amount of a strong rub on delicate fish like snapper, so I concocted the rub above with what I had at hand, rubbed it carefully and evenly into both sides of all the fillets and fried rapidly in olive oil: 2 minutes one side, one minute the other. I had a warm plate ready, put the fish on it and rapidly deglazed the pan with lemon juice and white wine. I poured the sauce over the fish and served it with orzo aglio e olio, asparagus and wilted spinach.


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