Feature: Lime Habanero
Main Dish:
Prairie Pepper Pan Fish
Our goes-on-everything herb blend adds the perfect touch of savory green to make pan fish sing (eat your heart out, Billy Bass!)
Yield: about 2 cups
Ingredients
Fish
- Tablespoons butter
- 2 white fish filets
Pan Sauce
- 1/2 cup onion
- 1 Tablespoon water
- 1 Tablespoon parsley
- 1 1/2 teaspoons Prairie Pepper
- Lime habanero to taste
Garnish
- 1 lime
Directions
Fish
- Melt butter in a frying pan over medium heat
- Add fish filets and cook until opaque white and flaky
- Flip and sear second side until internal temperature = 145° F
- Remove from pan
Pan Sauce
- Reduce heat to medium-low
- Add water and use a spatula to deglaze the pan
- Add onion and cover until onion is translucent
- Add remaining pan sauce ingredients and stir until parsley has wilted and ingredients are fully combined
Assembly
- Pour pan sauce over fish
- Cut lime into 4 wedges and serve 2 wedges with each filet
Notes
This recipe will work with any fish, but it was developed on bluegill (sometimes affectionately referred to as “panfish”) that were pole-caught fresh off of their beds in early spring, and that’s where it really sings.
…that said, you should probably for sure try it on snow crab legs no matter how you can get your hands on them, because whaaaaaat.
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