Pan Fried Pickerel with Chimichurri Sauce
Serves 4 as a main course
4 5 ounce pickerel filet (sea bream, perch, trout, bass)
1 tsp vegetable oil
1 tsp butter
1/3 cup red wine vinegar
2 cloves garlic, finely chopped
1.5 cup extra-virgin olive oil
1 bu chopped flat-leaf parsley
1 bu chopped cilantro
2 thai chilies
2 tsp smoked paprika
Kosher salt, to taste
1. Pulse ingredients together in a food processor or blender until combined and fairly smooth. Use as a marinade or dressing. Keeps well for up to 2 weeks refrigerated.
1. Take the fish out of the fridge 15 minutes prior to cooking to bring to room temperature. This will help ensure even cooking throughout the filet.
2. Season the filet with sea salt on both sides.
3. Heat a heavy pan over medium heat until hot.
4. Add the vegetable oil to the pan. Immediately add the fish, skin side down. Press the fish down to ensure the skin has contact with the pan as this will ensure an even, crisp skin.
5. Let the fish cook undisturbed for 4-6 minutes, or until golden brown. Add butter to the pan. Let cook 1 minute further.
6. Using a fish slice or spatula, carefully turn the fish over onto the flesh side to finish cooking. Turn off the pan and let cook about 1 minute longer.
***To test for doneness, insert the tip of a paring knife into the thickest part of the filet. Hold there 3 seconds and then touch to your lip or wrist. If it is just past warm, the fish is done. If cool, cook a further minute or two