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Pan-Fried Jack Fish with Herbs Recipe

American · Main course · 22 min total

A simple yet flavorful dish featuring tender jack fish fillets pan-fried to golden perfection and finished with a fragrant herb butter sauce. Perfect for a quick weeknight dinner.

Ingredients

• 4 (6 oz) jack fish fillets, skin on
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon lemon juice

Instructions

1. Pat the jack fish fillets dry with paper towels. Season both sides with salt and pepper.
2. Heat olive oil in a large non-stick skillet over medium-high heat. Place fillets skin-side down in the skillet. Cook for 4-5 minutes until the skin is golden and crispy.
3. Flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork. Transfer to a plate and keep warm.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 30 seconds until fragrant.
5. Stir in parsley, dill, and lemon juice. Cook for 1 minute, scraping up any browned bits from the pan.
6. Pour the herb butter sauce over the fish fillets. Serve immediately.

Tips

• Serve with steamed vegetables or a side salad for a complete meal.
• If jack fish is unavailable, substitute with red snapper or sea bass.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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