Pan Seared Ocean Perch with Cilantro and Lime Salt and Fresh Salsa

This is the fish I made with yesterday’s flavored salt post. I loved this; so much so that all I could think about was making so fish tacos with it next time.

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Season perch with cilantro lime salt on top side.  Heat olive oil in medium – large skillet over medium heat.  Add fish seasoned side down and cook for about 3 minutes; flip and cook an additional minute or two until cooked through.

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Serve with rice and salsa.

Enjoy ~Kimberly

Lemon Thyme Mahi Mahi

I realized today I haven’t posted many fish techniques.  We have seafood and fish quite a bit but apparently I’ve not documented many recipes.  Today we went with a pan seared and steamed approach.  I really enjoyed this; I used to not care so much for lemon but I have become quite fond of it in recent years and the combination of lemon and thyme is just wonderful.  Thyme always brings up a nostalgic sort of feeling when I smell it warming.  I remember mom sprinkling it on canned tuna when we were kids and warming it up in the microwave; sounds strange perhaps but thyme is wonderful with fish no matter what kind you use!

Lemon Thyme Mahi Mahi

  • 2 Mahi Mahi fillets about 5 o.z. each
  • 1 tsp olive  oil
  • salt, pepper, and paprika
  • zest of one lemon
  • juice of half a lemon
  • 1 tsp thyme
  • 2 Tbs butter

Warm non-stick skillet over medium high heat.  Add olive oil.  Season fish with salt, pepper, and paprika.

Add to hot skillet; cook for about 2 minutes.  Flip over and cook an additional minute.  Add remaining ingredients and heat for about 30 seconds. Cover and remove from burner.  Allow to steam for an additional 2 minutes before serving.  Pour pan juices over fish.

Enjoy ~ Kimberly