Pan-Seared Fish with Honey Mustard Sauce – Recipe

Resfeber, Fernweh, & Trouvaille

Ingredients:

2 Sea Basa fillets (Medium sized).
1 teaspoon dried rosemary (or two stems of fresh rosemary).
2 tea spoons crushed black pepper (not powdered ones).
Rock Salt (To taste or over 1 teaspoon to 1 & 1/2 tea spoon).
One small size onion (chop in circles and avoid rings formation as it will sweeten it more).
6-8 cloves skinned of Nubia Red Garlic (else soft neck garlic).
Classic olive oil for searing (1 Table Spoon).
Extra Virgin Olive oil for dressing (1 tea spoon).
Butter (25 gms).
Olive Oil for dressing.
Honey (1 teaspoon).
English Mustard sauce.
Corn Flour (One table spoon)/
1 Egg.
1 fresh Lime.

Preparation:

Mix Lemon, Cornflour, Rock Salt, Egg, 4 cloves of mildly crushed garlic cloves and 1 tea spoon black pepper in a bowl.
Apply this paste on your fish fillets and marinate it for 4-6 hours in the refrigerator.
The best way to marinate is to add these coated fillets along with the entire remaining paste in the marinade bags and suck out the air.
Chop the onion in rings shape without extracting the enclosed rings.
Mildly crush the remaining garlic and pepper corns.
Before cooking, remove the marinated fillets from the refrigerator and bring it to room temperature.

Method:

Add classic olive oil and butter in the skillet.
Butter along with olive oil helps in caramalization and at the same time oil help butter to maintain its consistency and to avoid burning.
Once butter is melted completely and starts creating froth, add the chopped onion, rosemary and remaining cloves of garlic.
Saute the mix until onions and garlic reaches the light gold color.
Add the fillets and the entire marination content along with the remaining crushed black pepper.
Sear 3 minutes on each side on medium flame.
Re-sear for 1 minute on each side on high flame to make it crispy on the outer.
Done!