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

  1. Melt butter in a frying pan over medium heat
  2. Add fish filets and cook until opaque white and flaky
  3. Flip and sear second side until internal temperature = 145° F
  4. Remove from pan

Pan Sauce

  1. Reduce heat to medium-low
  2. Add water and use a spatula to deglaze the pan
  3. Add onion and cover until onion is translucent
  4. Add remaining pan sauce ingredients and stir until parsley has wilted and ingredients are fully combined

Assembly

  1. Pour pan sauce over fish
  2. 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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