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There is a recipe that's the quickest way
to sauté and have white fish on the table with the most flavor possible.
Broiling fish is also an excellent method
for a busy night (just be sure you line the broiler pan with foil first
for easy cleanup), but sautéing gives you the option of making a
delicious sauce in the nonstick skillet in seconds - just the thing to
coax any reluctant fish eaters you might have around the table.
Sautéing gives the fish a nice brown
finish and crispy edge.
You can eat it plain, with a squeeze of
lemon and a little butter if you like. Or try this easy curry sauce,
which gives a Southern Indian flavor to the fish (make sure you only use
unsweetened coconut milk, not the kind for pina coladas). It gives the
fish a rich exotic flavor with very little fuss. Serve with rice and a
green salad.
Pan-Fried Fish Fillets with Quick
Curry Sauce
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