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Pan Sauteed Fish with a Creamy Cucumber Sauce

Here's how you make Pan Sauteed Fish with a Creamy Cucumber Sauce
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  • Servings: 4
  • Prep: 15m
  • Cook: 20m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FISH
  • 4 tilapia fish fillets (or flounder, grouper, even cod or halibut)
  • 2/3 cup rice flour (all purpose is fine if that is all you have; rice flour is just lighter)
  • 1 whole lemon, cut in half (1/2 to zest and then squeeze on the fish; the other half to slice as a garnish)
  • 1 tablespoon butter
  • 1/4 teaspoon paprika
  • Pinch cayenne
  • 1/4 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • SAUCE
  • 1 English cucumber (peeled, cut lengthwise and cut in 1/4" half moons, if you can't find an English or seedless cucumber, simply scoop out some of the seeds from a regular cucumber)
  • 2 shallots, thin sliced
  • 2 tablespoons capers
  • 1 cup sour cream (greek yogurt can be substituted)
  • 3 tablespoons white wine
  • 2 tablespoons dill, minced
  • Salt and pepper
  • Garnish
  • 1/2 lemon sliced
  • Dill
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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!

We hope you enjoy this recipe!

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