Pan Seared Gulf Fish over Vegetables

Main Course

Recipe courtesy of Louisiana Kitchen & Culture magazine

Serves 4

  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for pan
  • 2 to 4 garlic cloves, finely minced
  • 24 grape tomatoes, halved
  • 24 young green beans, trimmed
  • 2 small yellow squash or zucchini, thinly sliced
  • 1 lemon, zest and juice reserved separately
  • Creole seasoning, as needed
  • 1 pound baby spinach, washed
  • salt and pepper
  • 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
  • minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

Pan-Seared Gulf Fish over Vegetables

Click image to enlarge


Melt butter in olive oil in a heavy skillet over medium-high heat. When foaming subsides, add garlic and cook until fragrant. Add tomatoes and sauté for 2 minutes; add green beans and squash or zucchini; sprinkle lightly with Creole seasoning and lemon zest and toss to coat. Sauté until vegetables are just crisp-tender and remove to a platter, leaving pan juices behind; keep warm. Add spinach to pan and cook, turning, until spinach is wilted and coated with pan drippings; season with salt and pepper and remove to a bowl, drizzling with any remaining pan juices.

Wipe pan clean and add just enough olive oil to coat the pan; place over high heat. Blot fish dry with paper towels and sprinkle lightly with Creole seasoning; when oil shimmers and is almost smoking, working in batches if necessary, add fish to pan. Allow to cook, undisturbed, for 1 minute; shake pan until fish releases. Continue to cook until golden brown; turn and repeat, reducing heat if necessary to prevent burning.

To serve, divide spinach among 4 plates. Top with sautéed vegetables, then with fillets of fish. Garnish with lemon, lime, and parsley. Pass lemon wedges at the table.


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