Pan Seared Fish With Raspberry Vinaigrette Recipe

Name: Pan Seared Fish With Raspberry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Raspberry Vinaigrette; 3 ounces raspberries (about 25 raspberries); 1 1/2 tablespoons red wine vinegar; 1 -2 tablespoon honey (or maple syrup); 1/2 teaspoon Dijon mustard; 4 1/2 tablespoons olive oil; Pan seared Fish; 2 fish fillets (e.g. cat fish, sword fish); 2 sprigs rosemary (about 3 inches long); 1 garlic clove (halved); 1 chili pepper (halved and seeded); 2 tablespoons olive oil; salt and pepper; Decoration; 10 fresh raspberries (optional)

Servings: persons

Raspberry Vinaigrette
3 ounces raspberries (about 25 raspberries)
1 1/2 tablespoons red wine vinegar
1 -2 tablespoon honey (or maple syrup)
1/2 teaspoon Dijon mustard
4 1/2 tablespoons olive oil
Pan seared Fish
2 fish fillets (e.g. cat fish, sword fish)
2 sprigs rosemary (about 3 inches long)
1 garlic clove (halved)
1 chili pepper (halved and seeded)
2 tablespoons olive oil
salt and pepper
Decoration
10 fresh raspberries (optional)

1
Make the vinaigrette: mash the raspberries with a fork and mix with red wine vinegar. Let stand for 30 minutes.
2
Then strain through a sieve to remove raspberry seeds.
3
Add the rest of the ingredients for the vinaigrette and whisk to make the vinaigrette.
4
Salt and pepper the fish fillets to taste.
5
Heat olive oil in pan on medium high heat and add rosemary, chili and garlic to flavour the oil. Remove rosemary, chili and garlic when slightly browned.
6
Sear fish fillets in pan in the flavoured oil on both sides until done or fish flake easily. Time for searing depends on thickness of your fillets and type of fish you use.
7
Arrange fillets on plates, add rosmary, chili and garlic.
8
Add raspberry vinaigrette and decorate with fresh raspberries. Serve with white bread and a green salad.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Raspberry Vinaigrette, 3 ounces raspberries (about 25 raspberries), 1 1/2 tablespoons red wine vinegar, 1 -2 tablespoon honey (or maple syrup), and more.

Yes, Pan Seared Fish With Raspberry Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan Seared Fish With Raspberry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions