Add Gulf Fish Filet Recipe

Prepare fillets

Pat the fish fillets dry with paper towels on both sides. Check for and remove any remaining pin bones with tweezers. Place fillets on a plate or shallow tray.

Season fillets

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne (if using). Zest half the lemon into the spice mix, then rub the spice blend evenly over both sides of each fillet. Squeeze 1 tablespoon lemon juice over the fillets and let them sit at room temperature for 10 minutes while you prepare the coating and pan.

Dredge lightly

Spread the all-purpose flour on a plate and season it lightly with a pinch of salt and pepper. Lightly dredge each seasoned fillet in the flour, shaking off excess so there is only a thin, even coating.

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add the olive oil and let it heat until shimmering but not smoking (about 1–2 minutes). Add the butter and swirl to combine; when the butter stops foaming, the pan is ready.

Cook fillets

Place fillets in the hot pan presentation-side down (skin-side up if skin-on) without crowding; you may need to cook in two batches. Cook 3–4 minutes undisturbed until the underside is golden brown and releases easily from the pan. Flip carefully with a spatula and cook the other side 2–4 minutes more, depending on thickness, until the fish is opaque throughout and flakes easily with a fork. Internal temperature should reach 140–145°F (60–63°C) for firm Gulf fish.

Finish with lemon and herbs

Remove fillets to a warm plate. Immediately squeeze the remaining lemon juice over the hot fillets and sprinkle chopped parsley on top. If desired, spoon any buttery pan juices over the fish for extra flavor.

Serve each fillet with a lemon wedge alongside. Leftover pan juices can be strained and drizzled over vegetables or rice.