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September 25, 2016
Liz’s Spicy Basa Fish with Garlic Butter
Prep time
Cook time
Total time
These fish fillets are fork-tender and delicious. This recipe is from my wonderful sister. If you are worried about the hot sauce, you can leave it out. Just make sure that you are using Basa from Mediterranean waters. Nothing farmed or from other waters.
Author: Helen Papaconstantinos
Recipe type: Entree
Cuisine: Mediterranean
Serves: Serves 6
Ingredients
- 6 large filets Mediterranean Basa fish (if using frozen, defrost and drain first)
- Extra-virgin olive oil – enough to coat the pan (around 1 TBS per batch in the pan)
- 2 Tablespoons salted butter, divided (1 Tablespoon per batch in the pan)
- Fine sea salt
- Finely ground black pepper
- Paprika to taste
- 4 or more large cloves garlic, grated (2 cloves of garlic per batch in the pan)
- Hot sauce to taste (Frank’s brand) –3 drops per fillet, or to taste
- 4 TBS finely chopped flat-leaf parsley
- A couple of good squeezes of fresh lemon at the end to deglaze pan
Instructions
- Heat a very large frying pan over high heat. When hot, add the olive oil. Next add 1 Tbsp of the salted butter and let it melt. When it just starts to brown, add 3 of the fish fillets to the pan. Browning the butter colours the fish and makes it taste great. Add 3 of your fish fillets to the pan.
- Sprinkle each fish fillet with salt, pepper and paprika and turn down the heat a bit. After two to three minutes, grate two cloves of garlic over the fillets and sprinkle oversome ‘Frank's Hot Sauce.
- Add some chopped parsley and leave the spices to cook for a few more seconds before flipping the fish pieces over.
- Immediately add salt, pepper and paprika to the other side. Cook fish until almost done. Add a bit more parsley and flip the fish over again. You want to ensure that the paprika is cooked.
- When the pieces are done, remove them to a large platter. Pour any juices into a bowl and wipe out the pan. Start on another batch. Don't forget to add more oil and butter to the pan, and don't forget the hot sauce.
- When all the fish pieces are cooked and plated, squeeze the juice of half a lemon into the pan and deglaze, being sure to add any reserved juices. Reduce the juices to the consistency that you like, and pour these juices over or around your fish.
