This Pan Seared Fish Steak is super juicy, flaky and perfect for dinner on a busy day or when you don't want to spend too much time in the kitchen. If you want a saucy, irresistible dinner to enjoy with any side, look no further than this recipe.
Would you like to save this recipe?
We'll email this recipe to you, so you can come back to it later!
Why You Will Love This Recipe.
- Not only can you use fish steak, but fish fillets are a perfect option.
- Very few and easy-to-find ingredients.
- Quick to make with less cleanup.
- Healthy and packed with nutrients.
Ingredients Used.
- Fish Steak or Fish Fillets: Ensure it thaws and pat dry any excess water.
- Balsamic Vinegar: You need a kick of a tangy paste. You can also use lemon, red or white wine vinegar.
- Honey: For a sweet taste to balance the sour taste.
- Garlic: You don't want to miss this deep garlic flavour.
- Hot Sauce and chilli flakes: For a kick of heat. Adjust according to your heat level.
- Dry Ingredients (Paprika, Cumin, and herbs): For deep and earthly flavours.
- Salt and Pepper to taste
- Butter and Broth to deglaze the pan for the perfect sauce.
- Cooking Oil to sear and marinade the fish.
How to make Pan Seared Fish Steak
Check the recipe card at the end of this post for the detailed recipe.
- Mix all the ingredients except the butter and broth in a small bowl.
- Pat dry the fish with a paper towel, rub the marinade generously on both sides and marinate for 15-30 minutes.
- Add oil to a pan and sea each side of the fish for 5 minutes until it is well done.
- Remove and set aside. Deglaze the pan with broth and butter and simmer the sauce for 15 seconds.
- Bring the fish back into the pan and baste with the sauce continuously for 30 seconds.
- Transfer to a plate and serve immediately.
Storage and Reheating.
Any leftovers can be stored in an airtight container for up to 3 days and reheat in the microwave till well heated.
Leave a Reply