Pan-Seared White Fish with Cucumber Salad
Pan-Seared White Fish with Cucumber Salad
Ingredients
For the Pan-Seared White Fish
- 4 white fish fillets, about 6 ounces each, such as cod, tilapia, or snapper
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
For the Cucumber Salad
- 2 English cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 cup cold water
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumbers, red onion, and chopped fresh dill. In a separate small bowl, whisk together the white vinegar, granulated sugar, cold water, kosher salt, and black pepper until the sugar and salt are dissolved. Pour the dressing over the cucumber mixture and toss gently to combine. Set aside to marinate while you prepare the fish.
⏱️ 10 min
- 2
Prepare the fish: Pat the white fish fillets very dry with paper towels. This helps achieve a crispier sear. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of each fish fillet.
⏱️ 5 min
- 3
Sear the fish: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned fish fillets in the hot pan, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3 to 5 minutes per side, depending on the thickness of the fish, until golden brown and cooked through. The fish should flake easily with a fork.
⏱️ 10 min•🌡️ 375
- 4
Serve immediately: Divide the pan-seared white fish among four plates. Serve with a generous portion of the marinated cucumber salad on the side. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared White Fish with Cucumber Salad
Ingredients
For the Pan-Seared White Fish
- 4 white fish fillets, about 6 ounces each, such as cod, tilapia, or snapper
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon paprika
For the Cucumber Salad
- 2 English cucumbers, thinly sliced
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh dill, chopped
- 1/4 cup white vinegar
- 1 tablespoon granulated sugar
- 1/4 cup cold water
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the cucumber salad: In a medium bowl, combine the thinly sliced cucumbers, red onion, and chopped fresh dill. In a separate small bowl, whisk together the white vinegar, granulated sugar, cold water, kosher salt, and black pepper until the sugar and salt are dissolved. Pour the dressing over the cucumber mixture and toss gently to combine. Set aside to marinate while you prepare the fish.
⏱️ 10 min - 2
Prepare the fish: Pat the white fish fillets very dry with paper towels. This helps achieve a crispier sear. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture evenly over both sides of each fish fillet.
⏱️ 5 min - 3
Sear the fish: Heat the olive oil in a large non-stick skillet or cast-iron pan over medium-high heat until shimmering. Carefully place the seasoned fish fillets in the hot pan, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 3 to 5 minutes per side, depending on the thickness of the fish, until golden brown and cooked through. The fish should flake easily with a fork.
⏱️ 10 min•🌡️ 375 - 4
Serve immediately: Divide the pan-seared white fish among four plates. Serve with a generous portion of the marinated cucumber salad on the side. Enjoy!
⏱️ 2 min