Navid: This recipe is an example of pan fried food accompanied by a reduced sauce in the same pan. This is exceptionally delicious since you are using all the delicious bits of fried fish left in the pan to make the sauce. Another variation of this recipe is to replace the fish with chicken. In that case, I suggest you use peppercorn instead of capers to make the sauce.
Fish fillets: 4 at room temperature (tilapia or catfish)
Vegetable oil: 2 tbsp
Shallots: 1 medium, chopped
Butter: 1-2 tbsp
Balsamic Vinegar: 1 cup
Capers: 1 tbsp
Salt and pepper
1. Pat dry fish fillets and season with salt and pepper.
2.Heat a frying pan to a proper temperature on medium heat. If you don't heat it up enough, food will stick the pan. On the other hand, If the pan is too hot, it's going to burn the food. Hear is a great video lesson by rouxbe.com that shows how you can check for the proper temperature of the pan.
3. Add the vegetable oil to the pan and wait for the oil to heat up. Place the fish fillets in the pan. Don't overcrowd the pan.
4.Fry for a couple of minutes or until cooked halfway through then flip over. Cook for a couple of more minutes or until golden. Set aside and cover with aluminum foil.
5.Add chopped shallots to the pan and fry until translucent. Add balsamic vinegar to the pan. Scrap the bottom of the pan with wooden spoon and mix with the balsamic. Reduce the vinegar to about one quarter. Strain the sauce and discard the chopped shallots.
6.Lower the heat and return the sauce to the pan. Add Butter and capers to the sauce. Melt the butter and mix well. Season with salt and pepper.
7.Pour the sauce over the fillets and serve. You can serve mashed potato or steamed vegetables on side.
Published on August 26, 2010 Last edited on August 26, 2010