By Andrew Zimmern
Foolproof Pan Fried Fish with Citrus and Capers
- 3-4 pounds of mixed triggerfish and red snapper filets (I get mine from Wicked Inlet Seafood out of South Carolina)
- Badia/AZ French Kiss Seasoning or other favorite seasoning blend for fish (French Kiss is available at Walmart, Shoprite and www.BadiaSpices.com)
- White pepper
- Flour for dredging
- 1 stick butter
- Safflower oil for shallow frying
- Sea salt
- 6 tablespoons capers, rinsed and dried
- 3 tablespoons calamansi or lemon vinegar
- Lemon or lime wedges
Sprinkle the fish filets liberally with the AZ French Kiss seasoning and with freshly ground white pepper. Dredge in flour. Set aside.
In a very large skillet over medium heat, place enough safflower or canola oil to coat the bottom by about an 1/8 inch. Add 3 tablespoons of butter.
Heat until shimmering and aromatic, brown your fish filets on both sides until cooked through. Small filets that are only a 1/2-inch thick will cook in 3-4 minutes on each side.
When all the filets are cooked, arrange on a platter and sprinkle with a smidge of sea salt. Add the remaining butter to the pan, let it get nut brown in color and add the capers (sometimes I add minced shallots here as well). Cook for a minute, then add the vinegar and a few squeezes of fresh lemon or lime juice.
Cook for a minute or two to tighten the sauce and pour over the fish.