Monday, October 12, 2015

Pan-Fried Whitefish with Warm Olive and Walnut Topping

 This weekend, my husband and I traveled to the upper peninsula of Michigan where whitefish seems to always be on the menu. This fish's flaky texture and buttery flavor make it one of my favorites. The salty olives and capers, sweet golden raisins and toasty walnuts make a perfect topping with the crispy fish. And this gourmet meal is on the table in no time!


1. Season fish with salt and pepper. Coat with flour and shake off the excess. 



2. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Place the fish in the pan skin side down. Cook until golden, about 3 minutes. Turn fish over and cook until the flesh is cooked through, about 3 minutes. Transfer to a platter, squeeze fresh lemon juice over and cover with foil.  

3. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add celery and cook for 1 minute. Add the remaining topping ingredients and cook for 30 seconds, stirring constantly. 

 
4. Pour warm topping over the fish and serve immediately.



Pan-Fried Whitefish with Warm Olive and Walnut Topping
Serves 4

All you need:
4 whitefish filets, skin on
Salt and freshly cracked black pepper
1/2 cup flour, to coat fish 
2 teaspoons olive oil
Juice of 1 lemon 

Topping
1 tablespoon olive oil
1 celery stalk, thinly sliced
1/4 cup pitted green olives, halved
3 tablespoons golden raisins 
2 tablespoons capers 
1 tablespoon sherry vinegar 
1 tablespoon honey 
1/4 bunch parsley, chopped
1/4 cup chopped toasted walnuts 

All you do: 
1. Season fish with salt and pepper. Coat with flour and shake off the excess. 
2. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Place the fish in the pan skin side down. Cook until golden, about 3 minutes. Turn fish over and cook until the flesh is cooked through, about 3 minutes. Transfer to a platter, squeeze fresh lemon juice over and cover with foil. 
3. In a small skillet, heat 1 tablespoon olive oil over medium heat. Add celery and cook for 1 minute. Add the remaining topping ingredients and cook for 30 seconds, stirring constantly. 
4. Pour warm topping over the fish and serve immediately.
 

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