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Fish with garlic butter sauce

October 14, 2012

I’ve been hitting up my nearby Korean supermarket because they sell wild Alaskan pollack fillets for $1.99/lb. Its taste is very similar to any kind of white fish, and basically lends a delicate flavor to any dish, just like cod, haddock, or hake.

Since pollack and most whitefish don’t have much fat or taste on their own, I added some butter in the recipe to increase its flavor. I basically browned some garlic in a pan with butter, let it caramelize, and added the fish to the pan afterward, letting it all cook together until the fish became just cooked.

An easy way to tell when a fish is finished cooking on one side is observing the sides of the fillet. When the sides become white and the center is still raw, it’s time to flip it over and cook for 1/2 the time it took to cook the first side. Works as long as the fillet was not frozen right before hitting the pan…believe me, I’ve tried.

4 cloves garlic
1 Tbsp dill
4 Tbsp butter
1/2 tsp salt
1 lb fish fillets

(1) Roughly chop garlic cloves. Add butter, dill, and garlic to a pan on medium-high heat. Saute until the garlic browns, and add salt. Continue stirring until the butter turns golden-brown.
(2) While waiting for the garlic or butter to brown, cut the fish fillets into 5″ by 3″ chunks. Arrange the fillets in the pan in one layer, when the butter is properly browned, and cook on one side until sides turn white, about 5 minutes. Flip over and cook about another 3 minutes.
(3) Transfer to a plate to cool. If the fish drained off any water, continue to cook off the water until the butter sauce is syrupy. Spoon the garlic butter on top of the fish before serving.


Dai Dai

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