This play on the classic French technique of pairing a spicy salad with a quick-cooked and pounded fillet of pork or chicken works beautifully with fish fillets. In this recipe, the sweetness of the yelloweye contrasts perfectly with the peppery arugula, the acid of lemon, and spice of chilies.
Ingredients
1 (12-16 ounce) yelloweye fillet Available in Our Seafood Subscription Box
1 cup all-purpose flour
¾ cup olive oil, divided
5 ounces baby arugula
2 tablespoons lemon juice
1 fresno pepper, thinly sliced
Salt and pepper, to taste
Directions
PREPARE YELLOWEYE
With a paper towel, pat dry yelloweye on all sides and season with salt and pepper.
COAT YELLOWEYE
Add flour to a large plate or bowl. Press the yelloweye into the flour until there is a light coating all over the fish. Shake off any excess flour.
PAN FRY
Heat 1/2 cup olive oil in a large skillet over medium high heat. Fry fish until all sides are golden brown and the fish is cooked through, about 3-4 minutes each side.
MAKE SALAD
Combine arugula, lemon juice, and 1/4 cup of olive oil. Season with salt and pepper.
PLATE
Plate by topping the yelloweye fillet with a handful of the arugula salad. Sprinkle slices of fresno peppers over the salad and yelloweye.
Spice It Up
Want to add a little more zing to this recipe? Add some smoked paprika to the flour.
Pair It Up
A cool-climate Sauvignon Blanc (from an area such as New Zealand or the Loire Valley in France) pairs well with this dish
