Thursday, June 9, 2011
Dinner and Drinks: Pan Seared Walleye
walleye fillets (or heck, use whatever fish you want)
two roma tomatoes (diced)
1 small onion (diced)
1 clove of garlic (minced)
1 tsp olive oil
1/2 tsp tarragon
Season the fish with the salt, pepper and paprika. Pour a bit of olive oil into a skillet and heat on medium high to high. You want the oil to be hot. Use enough so that the fish will submerge about a third of the way. If the oil starts smoking, it's past time you got started. Place the fish down and press with a spatula. You hear a lot that this squeezes all the juice out of meats and fishes, but when pan searing you want to get a nice, well, sear on it. Pressing it down for a couple of seconds helps with that. Don't squeeze the life out of it, just press it a bit.
How long to cook on each side depends on how thick the filet is. It shouldn't take too long, however. The filet in the picture above took about 3-4 minutes per side and came out perfect. If that looks good to you, then you're done. Enjoy!
Otherwise, you can heat a teaspoon of olive oil in another skillet on medium-high. Add some minced garlic and sauteè for about 30 seconds. Add some diced onions and sauteè again -- while reducing the heat to medium-low -- for about 2 minutes or until the onions begin to soften. Add some diced roma tomatoes, tarragon, and salt and pepper to taste. Keep cooking for another 3-5 minutes, or until the tomatoes are softened but still firm. Spoon it on top of the fish and take it to the next level.
Normally for a companion wine I'd suggest a dry chardonnay. But I just got back from a week long fishing trip during which I drank entirely too much alcohol. With this dish I had a giant glass of skim milk.