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!
P.S. There are complete directions — with photos — for filleting fish in The Boat Galley Cookbook.