Scallion-Oil Fish
Published October 17, 2024
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
Coarse kosher salt
8 ounces white fish fillets, such as cod, halibut, black sea bass, haddock, flounder, tilapia and lemon sole
6 tablespoons extra-virgin olive oil
1 bunch scallions, thinly sliced crosswise (1 heaping cup)
Flaky sea salt, for serving (optional)
Crusty bread, for serving
Nutritional analysis per serving (2 servings)
99 grams carbs; 57 milligrams cholesterol; 1023 calories; 31 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams saturated fat; 51 grams fat; 10 grams fiber; 1033 milligrams sodium; 45 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle a heaping ¼ teaspoon kosher salt over the fish fillets and refrigerate, uncovered, to brine and air dry a little, about 10 minutes.
- Step 2
Meanwhile, add the olive oil and sliced scallions to a small cold skillet and bring to a simmer over medium heat. Cook, stirring occasionally, until most of the scallions are dark green and some are brown, anywhere from 7 to 12 minutes. Turn off the heat but keep the skillet on the burner.
- Step 3
Gently and immediately add the fish to the skillet, cutting into two or three pieces to fit as needed. Spoon some of the hot oil over the fish. Leave the fish to cook in the residual heat on the first side, 1 to 3 minutes, then flip and cover with the fried scallions and let cook on the second side until the insides are no longer translucent, 1 to 5 minutes. Sprinkle with the flaky sea salt, if using.
- Step 4
Serve the fish immediately, directly from its pan if desired, with the bread to dip into the flavorful scallion oil.
Private Notes
Comments
The scallion oil is delicious, but this cooking method as written will only work for thin fish fillets. I tried this on some beautiful 1” thick halibut pieces and they were completely raw in the center. Easy enough to fix by turning the heat back on, but in the future I will choose much thinner pieces of fish.
Bake a potato so it’s ready when fish is ready Pour a little of the fish scallion oil into the potato Divine
Hey William, great question- When cooking this recipe w/ induction, I might still turn off the stove and let the residual heat from the hot oil gently poach your fish. If they're thin fillets, they'll cook in 2 or so minutes; the thicker ones need a little longer. Check the insides before eating and see that they're opaque. Worst case scenario, just heat the fish to temp over low. The key to this recipe is slow, gentle heat, more confit than fry. Eric
The fish tasted great, but the aroma (odor?) hung in my NYC apartment for days afterward. And I kept a cover on the skillet most of the time.
I had this fish at a friends home and it was out of this world. Can't wait to eat some more.
I would give this recipe 10* if I could. It is that good. But most importantly, it is so easy to make. The first time I made it I burned the scallions. They cooked faster than I thought. It was delicious though so I made it again. I was prepared for the scallions and allowed them to cook properly. It was even better. I suggest you make this. It will make you look like an expert chef, even if you’re not - like me.