Pan searing fish is not only quick, it's incredibly easy! Enjoy crispy, Omega-3 rich skin and a perfectly, slightly rare center by using this recipe, and get ready for a delicious meal in less than 15 minutes!
Ingredients
1 pound wild steelhead trout, skin on, cut into two even pieces
2 tablespoons duck fat or coconut oil
2 cloves garlic (or more) smashed
4 cups spinach, washed
1 lemon
handful micro greens, for garnish
Instructions
Pat fish dry with paper towel
Heat fat in skillet over medium- high (if it's smoking- it's too hot!)
Place fish in skillet skin side down and shake pan slightly to avoid sticking
Press down on flesh with metal spatula and cook 3-4 minutes- longer if using a thicker type of fish- without moving to create even, crisp browning
When you shake the pan and see the fillet move, you can flip over carefully to avoid tearing skin
Use a meat thermometer or preferred level of doneness to gauge how long to cook
Remove from pan and place flesh side down on plate under foil
Meanwhile, add garlic to hot fat in skillet and cook until browned- one minute or so
Add spinach, turn off heat and cover 1 -2 minutes
Cut lemon into wedges
Plate spinach, followed by fillets, garnished with micro greens and lemon
Recipe by Paleoista at https://www.paleoista.com/?p=47152