This is one of my favorite ways to prepare any sort of white fish. While you can use tuna and salmon, I think they’re much better cooked other ways.
This is a very adaptable recipe–I share “how I do it” along with a couple of tips that give me great results every time.
- 2 white fish fillets
- 2 tablespoons corn flour (masa)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 clove garlic, minced (Or Montreal Steak Seasoning, Cajun Spice Mix, or Mrs. Dash)
- 1 tablespoon vegetable oil
Pat fillets dry and place on a plate or cutting board.
Sprinkle corn flour (masa) over the fillets, then flip fillets over and wiggle them around so they are totally covered.
Sprinkle fillets with salt, pepper and garlic (or your favorite combination) — I often use Montreal Steak Seasoning as a close and good substitute. Cajun Spice Mix is also good, as is Mrs. Dash.
Heat a small amount of vegetable oil in a skillet over almost-high heat until it is sizzling but not smoking.
Place the fillets in the pan and cook 2 to 5 minutes depending on how thick they are. Bottom should be nicely golden before you flip them. Carefully turn with a broad spatula so the fillets don’t come apart.
Use an instant-read thermometer to test for doneness after a further 2 to 5 minutes. Insert it into the center of the fillet; when done, it will read 135º F. (download my PDF of all instant-read temperatures). Using a thermometer to check for doneness is the biggest tip I have for cooking fish and having it turn out well.
Serve and enjoy!
Corn flour is usually with the Mexican foods at the grocery — be sure not to get the tortilla mix! You can also use corn meal, but corn flour has a smoother texture.
You can also cook the fillets on the grill — we use our barbecue sheet and have great results. Again, check for doneness with a thermometer.
Calories from Fat 81
P.S. There are complete directions — with photos — for filleting fish in The Boat Galley Cookbook.