Pan Seared Fish (Used in Fish Tacos)

This dish was used to accompany the fresh tortillas and sides for a fish tacos entree but can be used anytime with just about any side dish.

Was the fish in cold water and place in a bowl, cover with water and add vinegar and salt.
Let sit for 5 minutes then rinse thoroughly.

Lightly season the fish with seasoned salt, black pepper and lemon juice.

Heat oil in a large non stick pan on med-high heat and add fish.

Continue to cook until fish is golden brown and flaky. Squeeze lemon over fish and plate.

There you have it , homemade fish with Pico de Gallo, Guacamole, Mexican black beans and Homemade Flour Tortillas.

Recipes in bold can be found on Spice of Life blog.













Pan Seared Fish

6 fillets of fish (Tilapia, Snapper, Mahi Mahi or any firm white fish can be used)
2 tbsp white vinegar
1 tbsp salt
1 tsp seasoned salt
1/2 tsp black pepper
1 lemon (1/2 for seasoning and 1/2 squeezed on fish when finished cooking)
2 tbsp Olive oil

Was the fish in cold water and place in a bowl, cover with water and add vinegar and salt.
Let sit for 5 minutes then rinse thoroughly.
Lightly season the fish with seasoned salt, black pepper and lemon juice.
Heat oil in a large non stick pan on med-high heat and add fish.
Continue to cook until fish is golden brown and flaky. Squeeze fresh lemon over fish and plate.