Pan-fried Lemon Butter Gindara: A Delightful Seafood Dish
Experience the exquisite flavors of Pan-fried Lemon Butter Gindara, a delectable dish that showcases the rich taste of gindara (black cod) elevated by the tangy zest of lemon and the luxurious creaminess of butter. This recipe promises a satisfying experience, perfect for a quick weeknight dinner or an elegant meal for guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gindara (black cod) | 2 fillets |
| Lemon | 1/2, juiced |
| Butter | 20 grams |
| Cornstarch | As needed |
| Salt | To taste |
| Cooking oil | For frying |
Preparation Steps
1. Gather Your Ingredients
Start by assembling all your ingredients. Having everything ready will make the cooking process smooth and enjoyable.
2. Prepare the Gindara
Coat the gindara fillets lightly with salt and cornstarch. Ensure that the fillets are evenly covered, but don’t apply too thick a layer; just enough to coat most of the surface will suffice.
3. Heat the Oil
In a frying pan, heat a sufficient amount of cooking oil over medium heat. To check if the oil is ready, sprinkle a few cornstarch flakes into the pan; if they sizzle, it’s time to add the fish.
4. Fry the Fish
Gently place the coated gindara fillets into the hot oil. Allow them to cook undisturbed for about three minutes on one side. This will help achieve a beautiful golden-brown crust.
5. Squeeze the Lemon
While the fish is frying, juice half a lemon. This will be added later to enhance the flavor of the dish.
6. Flip the Fillets
Carefully turn the gindara over and let it cook for another three minutes, or until the fish is opaque and has changed color. Ensure both sides are cooked evenly.
7. Transfer and Rest
Once cooked, transfer the gindara fillets to a temporary plate to rest while you prepare the sauce.
8. Sauté with Butter
In the same frying pan (after draining excess oil if necessary), melt 20 grams of butter over low heat.
9. Add Lemon Juice
Once the butter is melted and bubbling slightly, pour in the freshly squeezed lemon juice. The combination of butter and lemon will create a rich and tangy sauce.
10. Reintroduce the Gindara
Return the gindara fillets to the pan. Gently flip the fish in the lemon butter sauce, allowing it to absorb the flavors. You may cover the pan with a lid to speed up the process, but be attentive to prevent burning.
11. Serve
Once the fish is thoroughly coated and the sauce is fragrant, remove the pan from the heat. Serve your Pan-fried Lemon Butter Gindara immediately, drizzling any remaining sauce over the top for added flavor.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 290 |
| Protein | 25 g |
| Fat | 20 g |
| Carbohydrates | 5 g |
| Sodium | 400 mg |
Tips for Success
- Ensure the oil is hot enough before adding the fish to achieve a nice sear.
- Be gentle when flipping the fish to avoid breaking it apart.
- This dish pairs wonderfully with steamed vegetables or a light salad for a refreshing meal.
Indulge in the delightful flavors of Pan-fried Lemon Butter Gindara, a dish that beautifully combines simplicity with elegance, making it a must-try for seafood lovers!
