Monday, January 26, 2015

Pan-Fried Fish with Wilted Arugula Salad


Seasoned to perfection, this pan-fried fish and wilted balsamic arugula salad is the perfect low-point entrée that will leave you feeling completely satisfied!


- 1 1/2 cups arugula
- 1 cup grape tomatoes, halved
- 1 green onion, diced
- 1 tsp. jalapeños, diced 
- 1 Tbs white balsamic vinegar
- 3 Tbs olive oil, divided
- 1 tsp. sugar
- 2, 4 oz. fish filets (I used Swai)
- salt and pepper to taste
- 1 Tbs plus 1 tsp. flour

In a medium bowl, combine arugula, tomatoes, onion and jalapeños. In a separate small bowl, combine 1 Tbs of the olive oil with the white balsamic vinegar and sugar. Mix well, drizzle over salad, and toss salad until it's coated evenly.

In a large skillet, heat remaining 2 Tbs olive oil over medium-high heat. Lightly salt and pepper fish filets. Sprinkle 1 tsp. of flour on each side of both filets. (I usually do one side and place it, seasoned-side down, in the skillet and then season the other side.) Shake skillet briefly when fish is laid in hot oil so the fish will not stick. Let cook 2 to 3 minutes on each side and remove to plate. Add your salad to the plate and enjoy!

If you'd like a printer-friendly version of this recipe, Click Here.

"You will never fail as long as you keep getting up and trying again." 
- Anonymous

No comments:

Post a Comment