WHOLE FISH WITH SOY AND CITRUS
For those curious about cooking a whole fish but nervous to try, this skillet method is as simple as cooking a chicken breast. Meant to work with a larger fish, such as a snapper or black bass, this method, which keeps the skin and bones involved, prevents overcooking and drying out (plus it's more fun to eat). Basted with a citrusy browned butter-soy mixture, which also acts as a sauce once the fish is cooked, this one-skillet dish needs little more than some spriggy, fresh herbs for nibbling on alongside, but feel free to serve with a big leafy salad, bowl of rice or thick-cut toast.
Provided by Alison Roman
Categories weekday, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Thinly slice half the lemon, half the lime and half the orange.
- Using a sharp paring knife, make 2 to 3 1/2-inch-deep diagonal incisions on each side of the fish, not quite down to the bone, but enough to visibly score the flesh. Season fish inside and out with salt and pepper.
- Heat oil in the largest, oven-safe skillet you own (at least 12 inches) on the stove over medium-high heat. Pick up the fish by the tail and gently lower the fish into the skillet away from you to avoid hot oil splatters.
- As soon as the fish is in the skillet, use tongs or a fish spatula to lightly press the fish, encouraging the skin to make even contact with the skillet. Cook, continuing to press lightly, for 1 to 2 minutes. Remove the skillet from the heat and carefully place a few slices of citrus inside the cavity of the fish, letting a few escape and sizzle in the skillet alongside the fish.
- Add butter and soy sauce to the skillet, letting the butter sizzle and foam up. Tilt the skillet slightly toward you to allow the buttery soy sauce mixture to pool on one side. Using a large spoon, baste the fish a few times, letting the sauce sizzle and foam up around the fish and into the parts where you've made the incisions.
- Transfer the whole skillet to the oven and continue to cook until the fish is firm to the touch and you can see that the flesh has gone from translucent to white and opaque, 15 to 18 minutes. (You may need a few minutes more if you have an especially meaty snapper.)
- Place fish on a large serving platter (leaving the sauce behind), along with remaining halved lemon, lime and orange for squeezing over the top. Add lime juice to the skillet and swirl to combine. Pour sauce over fish and sprinkle with flaky sea salt, serving cilantro alongside for nibbling in between bites of fish, like a very spriggy salad.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 12 grams, Carbohydrate 9 grams, Fat 22 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 9 grams, Sodium 894 milligrams, Sugar 4 grams, TransFat 0 grams
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Logan Taylor (TypeOreo)
[email protected]This recipe is a great way to cook fish. The soy and citrus flavors are delicious and the fish is always cooked perfectly.
Osagie Blessing
[email protected]I've made this recipe several times and it's always a hit. The fish is always cooked perfectly and the soy and citrus flavors are delicious. I love that it's a healthy dish, too.
Leisong Kalsong
[email protected]This recipe is easy to follow and the results are amazing. The fish is cooked perfectly and the soy and citrus flavors are delicious. I highly recommend this recipe.
Izat Khan
[email protected]I'm always looking for new ways to cook fish, and this recipe didn't disappoint. The soy and citrus flavors were delicious, and the fish was cooked perfectly. I'll definitely be making this again.
KING4TH 007
[email protected]This recipe is a winner! The fish was cooked to perfection, and the soy and citrus flavors were a perfect match. I served it with jasmine rice and steamed vegetables, and it was a complete meal.
Satnam singh
[email protected]I was skeptical about this recipe, but I'm so glad I tried it! The fish was cooked perfectly, and the soy and citrus flavors were amazing. I'll definitely be making this again.
Mehram Khan
[email protected]This recipe is a great way to cook fish. The soy and citrus flavors are delicious, and the fish is always cooked perfectly. I've made it several times and it's always a success.
Farhan Gawas
[email protected]I've made this recipe several times, and it's always a hit. The fish is always cooked perfectly, and the soy and citrus flavors are delicious. I love that it's a healthy dish, too.
Md Hossen babu
[email protected]This fish dish is easy to make and always turns out great. The soy and citrus flavors are a perfect combination, and the fish is always cooked perfectly. I highly recommend this recipe.
Ahad Mustazi
[email protected]I love this recipe! The fish is always cooked perfectly, and the soy and citrus flavors are amazing. I've made it several times, and it's always a crowd-pleaser.
Savage Derrick
[email protected]This recipe is a keeper! The fish was cooked perfectly, and the soy and citrus flavors were delicious. I served it with jasmine rice and steamed vegetables, and it was a complete meal.
Colleen Landrum
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The soy and citrus flavors were amazing, and the fish was so tender and flaky. I'll definitely be making this again!
Rahul Chauhan
[email protected]This fish dish was a hit with my family! The soy and citrus flavors complemented each other perfectly, and the fish was cooked to perfection. I'll definitely be making this again.