• Foolproof Pan Fried Fish with Citrus and Capers


By Andrew Zimmern

Foolproof Pan Fried Fish with Citrus and Capers


  • 3-4 pounds of mixed triggerfish and red snapper filets
  • Badia/AZ French Kiss Seasoning or other favorite seasoning blend for fish (my French lemon & shallot seasoning 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 lemon & shallot seasoning 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, and 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.

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