Tilapia is the fish called for, but any firm filet of white fish will do. The chile in the recipe can be omitted, but the idea is that it is so scant that it only provides a nuance of heat and flavor.
INGREDIENTS:
4 filets tilapia or other firm white fish around ¾-inch thick ½ tablespoon whole cumin seed, toasted and powdered ½ tablespoon coriander seed, powdered 1 pinch cayenne chile powder salt and pepper to taste Flour for dusting, preferably Wondra brand Olive oil as needed 1-2 limes, quartered, for squeezing 1 recipe of Radish Carrot Lime Slaw (See recipe)
METHOD:
Season the fish with the cumin, coriander, and salt and pepper. Lightly dust with a little chile powder.
Heat a large skillet (as large as you have if it will accommodate all 4 filets) over medium high heat. When it is hot, liberally film the pan bottom with oil.
While oil heats, sprinkle flour over the filets, coating both sides.
When oil is hot, shivering in the pan but not smoking, shake excess flour from the filets and carefully lay them into the pan, being sure to give them some space.
Cook for five minutes on one side, being sure the surface of the fish gets golden and crisp. Flip the fish carefully. (If the fish will not disengage from the pan-bottom readily, wait a few seconds until it will. Trying to force the filet to disengage will cause it to fall apart.) Cook for 3-4 minutes until done. To check for doneness, gently push down on the thicker end of the filet with a finger-the filet should flake apart where you are pushing.
Remove from the pan and place a filet on a plate, and top the filet with some of the Radish Carrot Lime Slaw.
Serve hot with a piece of lime for squeezing.
Chef’s Notes:
If you do not have a pan large enough to hold four pieces, you can use 2 pans. If you are doing enough other things that 2 pans for fish takes up too much real estate on the stove, heat the oven to 450°F and place a shelf in the center of the oven. Have ready an oven proof dish that will hold all four filets, and oil the bottom. Cook the first two filets until the top is golden, then transfer the 2 filets, uncooked side down, to the prepared pan. Repeat with the next two filets, then transfer to the oven and bake for around 4 minutes. The extra time allows for the draw-down placed on the filets by the cooler temperature of the dish they are transferred to.
If you wish, you could season shrimp or scallops the same way as the fish, minus the flour, and skewer them for the grill. Lightly oil them before grilling, and when done top with the slaw. For a crab cocktail with a twist, toss crab meat with the spices, then toss with some of the slaw and serve in bowls or glasses.
Wondra Flour is a secret weapon of chefs for getting a nice crisp crust on fish and other pan-seared items. It contains some malted barley flour which gives it a nice nutty flavor and it colors and crisps beautifully. Other flour will work fine.
Serves: 4
Source: Chef Andrew E Cohen
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