Pan-Fried Blackfish Fillets With Warm Herb Vinaigrette

1. 1

   Scrape off any remaining scales and season the fillets on both sides with salt and pepper.

2. 2

   Heat 2 to 4 tablespoons of olive oil in a large pan or skillet over medium heat, using the smaller amount of oil for a nonstick pan.

3. 3

   Add the fillets and adjust the heat according to their thickness.

4. 4

   (The thicker the fillet the lower the heat.)

5. 5

   If your pan is not large enough to hold all the fillets without overcrowding, saute them in two batches, adding more oil if necessary for the second batch.

6. 6

   Cook the fillets for about 4 minutes altogether for a 1/2-inch-thick fillet, turning them halfway through the cooking time (or covering them if fragile), and transfer them to hot plates or a hot platter.

7. 7

   Wipe the oil out of the pan with a paper towel and add the vinegar, extra-virgin olive oil and the herbs.

8. 8

   Return the pan to the heat and bring the sauce to a rapid boil for half a minute.

9. 9

   Remove from the heat.

10. 10

    Season with salt and pepper to taste, spoon over the blackfish fillets and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.