A light fish dish that’s perfect for summer
As spring turns into summer, the transition from turkey hunting to fishing is a natural one for most sportsmen. And as the temperatures start to increase, the need for a lighter fish menu starts to encroach into the kitchen. With that being said, this recipe is also appropriate for thin cut turkey breast from your recent harvest.
This mouthwatering recipe checks off all the boxes for your culinary needs. It incorporates the light flavors of butter, the savory aspects of garlic, and the spiciness of red pepper flakes. Serve this fish alongside grilled spring vegetables to finish off the meal. It pairs well with a light beer as well as white wine.
INGREDIENTS FOR FISH:
- One large fish fillet (I used one Amberjack fillet)
- ½ tsp Salt
- ½ tsp Crushed pepper
- ¼ tsp Garlic powder
- ½ Cup All Purpose flour for coating fish
FOR SHALLOW FRYING:
- 4 tsp olive or avocado oil
BUTTER GARLIC SAUCE:
- 5 tbsp Butter
- 2 tsp Fine chopped garlic
- 1 tbsp Fine chopped parsley
- 1 tsp Red Chili flakes
- 2 tsp Lemon juice
- 3 tsp All-purpose flour
- Seasoning to taste
FISH PREPARATION: Serves 4
- Heat skillet on medium heat and add oil.
- Wash and pat dry the boneless fish fillets. Cut them into 3-inch chunks.
- Season the fish with the ingredients listed above.
- Coat the fish lightly with flour.
- Pan fry your fish until golden brown on each side, depending on the thickness of your fish this should take about 3 minutes per side.
- Once cooked, remove and set aside.
SAUCE PREPARATION:
- In a separate skillet on medium low heat, melt your butter.
- Add chopped garlic and fry for one minute.
- Add the remaining sauce ingredients.
- Cook until the flour is fully incorporated into the sauce. This should take 2-3 minutes.
- Remove and pour over the fish pieces.
