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Pan Seared Fish Fillets with Lemon, Olives and Herbs*
Ingredients
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*Meets MetFit guidelines.
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2 6-ounce fish fillets- skinned (such as snapper, barramundi, halibut or cod)
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1/2 teaspoon paprika
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1/2 teaspoon garlic granules
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pinch of salt and pepper - as desired
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1 tablespoon avocado or olive oil
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4 thin slices of lemon, seeds removed
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2 tablespoons shallot, finely chopped
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1/4 cup dry white wine or low sodium chicken broth
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1-2 teaspoons Dijon mustard
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3 tablespoons green olives, pitted and coarsely chopped or sliced
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1 tablespoon fresh lemon juice
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1 tablespoon fresh parsley, chopped
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1 tablespoon fresh chives, chopped
Preparation
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Rinse and pat fish fillets dry. Season both sides with paprika, garlic granules, salt and pepper.
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Heat oil over medium high heat in nonstick skillet until oil is shimmering. Place fish, in a single layer in the skillet and cook 3-5 minutes,. Turn carefully with spatula and cook an additional 2-3 minutes or until internal temperature is 160 F. Transfer fillets to plates and tent with foil to keep warm. Return skillet to heat, add lemon slices and sear 1 minute on each side. Place two slices of lemon onto each fillet.
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Add shallots to the skillet and saute 1-2 minutes to soften. Add wine or broth, and simmer 1-2 minutes or until slightly reduced. Stir in mustard. Lower heat to medium and add olives and lemon juice, and simmer an additional minute. Adjust seasoning as desired. Spoon sauce over fish, then top fish with fresh herbs.
Categories
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Dairy Free
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Gluten Free
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Quick and Easy
