This is an easy 10-minute plum sauce to accompany pan-fried fish filets which are rubbed with a spice blend and seared to perfection. Quick, easy and elegant!
20-24ouncesfish filetsI used Mahi Mahi, any thick filet would work (cod, tuna, salmon)
⅓cupfish spice rub
4tablespoonsrefined olive oil (divided)or grapeseed oil (or an oil with a high smoke point);
1mediumonioncChopped
3largeplumscut into wedges
2tablespoonbutterunsalted
¼cupchicken brothalternatives: orange juice or vegetable broth or sherry or water
Instructions
Cut the fish filets into desired length and pat dry with paper towels. Sprinkle the spice rub liberally over the filets and rub it in. (Add salt if your rub doesn’t have any in it). Turn them over and repeat on the opposite side. Set aside while you make the plum sauce.
20-24 ounces fish filets, 1/3 cup fish spice rub
In a pot or skillet, heat 2 Tablespoons refined olive oil (or other oil) over medium high heat. Add onions and caramelize by cooking and stirring for about 5 minutes or until transclucent. Then add plums, butter and broth and cook together for 2-3 minutes until it thickens to your liking. Remove from heat and set aside.
4 tablespoons refined olive oil (divided), 1 medium onion, 3 large plums, 2 tablespoon butter, 1/4 cup chicken broth
In a skillet, heat 2 tablespoons refined olive oil (or grapeseed oil) over high heat until it starts to smoke. Add spice-rubbed filets to the skillet and sear/cook for1-2 minutes (time depends on thickness of filets - do not overcook). You should see the filet is white at the bottom, and still raw/transparent in the upper part of the filet. Gently turn or flip the filets and cook on the other side for 1-2 minutes. Add the plum sauce to the skillet to heat up and blend together with the fish.
4 tablespoons refined olive oil (divided)
Transfer fish to a serving plate and spoon the plum sauce over it. A good side dish is something green and crispy like green beans. Rice is a common side dish if you are not low carb. Try cauliflower rice if you are!
Video
Notes
WHAT COOKING METHOD IS BEST FOR THE FISH?It really doesn’t matter which cooking method you use for the fish. It can be steamed, broiled, grilled, en papiote or baked. My favorite method is pan-frying in a couple tablespoons of oil because I like to use a rub and get a good sear on the outside.The main thing with cooking fish is to not overcook it. It is hard to take it off the skillet when it still looks undercooked, but remember that it continues to cook once removed.**Want more like this? Subscribe to our Sunday newsletter to get recipes, gardening guides and diet help. Let’s go from Inspiration to Done!