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.
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.
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