Recipe: Bronzed Fish
Posted on August 8, 2022 by Matthew Pickich, D.O.
Everyone has heard of blackened redfish, a New Orleans staple that gained such popularity in the 1980s that it drove the demand for redfish to heights that put the fish stock at dangerously low levels. Luckily, the fish stock has recovered due to local and federal conservation efforts, and we can enjoy redfish without worrying about further threatening the species.
This recipe is a spin on the blacked recipe; we called it bronzing. This rub recipe works well on any type of fish, especially white, flaky fish. This rub also works equally well on burgers and chicken, so mix up the recipe times four and keep it in a spice jar for later use.
Seasoning mix
- 1 teaspoon salt
- 3/4 teaspoon paprika (hot or smoked)
- 3/4 teaspoon onion powder
- 3/4 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon thyme leaves
Instructions
Preheat the skillet over high heat for about five minutes. Combine the seasoning mix in a small bowl and sprinkle each side of the fish fillet evenly with the mixture, roughly 1/2 teaspoon. Reduce heat to medium, add two tablespoons of butter with four tablespoons of olive oil (the addition of olive oil helps to prevent the butter from burning), place fillets in pan two at a time and cook for two minutes a side or longer until the thickest part of the fillet is fork tender.
The most important item in this recipe is the crust, but, secondly, don’t overcook the fillet. Although texture is important, cook the filet longer to get a crisper texture. Thinner fillets will take less time to cook so will not develop as much texture.
Meunière sauce
This is an easy recipe to make a classic brown butter sauce that goes well over fish, steaks and poultry.
- 3 sticks unsalted butter
- 1/4 cup lemon juice
- 4 Tablespoons minced parsley
- 1 teaspoon black pepper
Heat butter over low heat and continue to gently stir until it takes on a hazelnut color. Remove from heat and add parsley, pepper and lemon juice. Return to heat and stir for another one to two minutes. Remove from heat and spoon over fish.
Matthew Pickich, D.O., is a PGY III resident in the Internal Medicine Residency Program.