Pan Sauteed Fish with a Creamy Cucumber Sauce

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A nice change from a heavy fried fish. A light creamy sauce, that has lots of flavor. I serve this family style, but you can also serve the sauce on the side and plate individually. I happen to use Tilapia when I made this last, but any white fish will work well. This is also very good over salmon, but simply saute the salmon in butter and skip the breading, but definitely season with salt and pepper. Some roasted cherry tomatoes is a nice healthy side; and maybe some roasted potatoes or rice."

Original recipe yields 4 servings
OK
  • FISH
  • SAUCE
  • Garnish

Nutritional

  • Serving Size: 1 (279.2 g)
  • Calories 357
  • Total Fat - 17.6 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 60.6 mg
  • Sodium - 851.9 mg
  • Total Carbohydrate - 35.8 g
  • Dietary Fiber - 7.1 g
  • Sugars - 5.9 g
  • Protein - 19.4 g
  • Calcium - 218.8 mg
  • Iron - 3.2 mg
  • Vitamin C - 49.4 mg
  • Thiamin - 0.3 mg

Step 1

Fish ... Remove the fish from the refrigerator to take the chill off. Then, add the flour, paprika, cayenne, lemon zest, salt and pepper to a pie plate or shallow bowl.

Step 2

Saute ... Dredge the fish in the flour mixture, making sure to shake off any extra. Then, in a large saute pan (non-stick preferred), add the butter and bring to medium high heat. Add the fish and saute on each side until golden brown. I happen to use tilapia, so the cooking time was approximately 3-4 minutes per side. Obviously, depending on what type of fish you use will change the cooking time. Tilapia and flounder will cook approximately in the same time. Thicker fish such as grouper or even thicker cuts such as cod or halibut, will take much longer. Once the fish is done, transfer to a serving platter, squeeze 1/2 of the lemon (the 1/2 that you zested) over the fish. Cover to keep warm.

Step 3

Sauce ... As the fish cooks, add the shallots and the white wine to a medium non-stick pan, and simmer on medium heat 2 minutes; next add in the capers, cucumber and simmer another 2 minutes until the cucumbers are warm, but not too soft. Finish by adding the sour cream and cook, yet again, another 2 minutes until the sour cream is heated through. Add the dill and season with salt and pepper.

Step 4

Serve ... Spoon the sauce over the fillets and garnish with extra dill or the 1/2 lemon, that you sliced. ENJOY!

Tips & Variations


No special items needed.

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