Although we call it griddled fish in Chile, it’s sauteed. At least in Chile where people often do not own a griddle. Of course, the name does not matter as it’s a lovely, simple and delicious way to cook fish. At home, Sautéed White Fish is always a success among children and adults.
The trick for this dish is not moving the fish until it has sealed and has come loose from the pan by itself, so use your kitchen timer and do not touch it until it sets off.
The fish splatters a lot, so if you own a splatter guard, keep it at hand. The rest is a fresh fish, a good nonstick pan, and a good spatula. I hope you enjoy this recipe and it comes in handy.
You may also be interested in the recipe: Chilean Stuffed FishPrint
- 4 white fish fillets, clean (cod, catfish in the US)
- Salt and pepper
- Aliño Completo, optional (A traditional Chilean blend of spices: dried oregano, cumin, cilantro, garlic, pepper, and salt)
- parsley and lemon to serve
- In a plate or tray place 2 layers of paper towel.
- Heat a nonstick pan over medium heat, about 2-3 minutes.
- Place the fish fillets on the paper towel and pat dry thoroughly using additional paper towel sheets.
- Add oil to the hot pan, about 1 tablespoon. It will heat immediately.
- Place 2 fish fillets or 4 if the pan is big. Make sure they do not overlap. Season with salt, pepper, and aliño completo if you like.
- Cook for 3 minutes. Do not move. After 3 minutes, turn using a spatula, season and cook for 2-3 minutes on the other side, or until cooked and easily flakes, it will depend on how thick the fillets are.
- Remove to a plate and serve immediately or cover with aluminum foil or a pot’s lid to keep them warm.
- Cook the other fillets. Sprinkle with parsley and lemon juice, and serve.
Keywords: chilean sautéed fish, fish, quick, easy