Persian Lime-Turmeric Pan-Fried Fish
White fish with lime, turmeric and garlic powder; a pan-fried household version.
Preparation: 30 min · Cooking: 12 min · Total: 42 min · 2 servings
Ingredients
- 250 g White fish fillets
- 0.25 tsp Ground turmeric
- 1 tbsp Fresh lime juice
- 0.25 tsp Garlic powder
- 1 tbsp Vegetable oil
- Salt
- Black pepper
Instructions
Prepare the fish
Keep fish refrigerated until needed. Pat the fillets dry with paper towel; do not wash raw fish or splash raw juices over ready-to-eat food. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Pat the fillets dry with paper towel; do not wash raw fish or splash raw juices over ready-to-eat food.
Mix the measured seasoning
Mix the measured lime juice, turmeric and garlic powder with salt and pepper to taste. There are no fresh herbs, saffron or flour in this selected version.
There are no fresh herbs, saffron or flour in this selected version.
Marinate cold
Coat both sides of the fish and refrigerate at 4°C or colder for 20 minutes. Lime is seasoning, not a substitute for cooking.
Lime is seasoning, not a substitute for cooking.
Marinate cold: 1200 seconds
Heat the skillet
Heat the measured oil in a non-stick skillet over medium heat. Add fish in a single uncrowded layer; cook larger amounts in comparable shallow batches.
Add fish in a single uncrowded layer; cook larger amounts in comparable shallow batches.
Check the first side
Cook the first side, beginning checks at 5 minutes. Lift gently when the surface releases; lower the heat if the garlic or turmeric scorches.
Lift gently when the surface releases; lower the heat if the garlic or turmeric scorches.
Check the first side: 300 seconds
Turn and finish
Turn gently and begin checking the second side after 4 minutes. Continue as needed for thickness until the thickest centre reaches 63°C; the flesh should be opaque and separate easily.
Continue as needed for thickness until the thickest centre reaches 63°C; the flesh should be opaque and separate easily.
Turn and finish: 240 seconds
Use clean serving tools
Discard raw-contact marinade. Transfer cooked fish with clean utensils; never pour uncooked used marinade over it.
Transfer cooked fish with clean utensils; never pour uncooked used marinade over it.
Serve and chill leftovers
Serve immediately as two base portions. Refrigerate leftovers promptly in a shallow covered container; do not use colour or elapsed time alone as proof of doneness.
Refrigerate leftovers promptly in a shallow covered container; do not use colour or elapsed time alone as proof of doneness.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve every allowance for one serving, multiply by four for eight, and keep the same thickness and per-batch checks. Cups are 240 ml, tablespoons 15 ml and teaspoons 5 ml.
Common mistakes
- Timers are first checks, not guarantees; follow this recipe’s actual texture and temperature checks. Keep the approved ingredient allocations separate.
Substitutions
- Use only the listed ingredients and preparation states; no unmeasured substitution is approved for this master.
Storage
Refrigerate promptly in shallow containers at 4°C or colder and use within 2 days, never beyond ingredient labels.
Reheating
Reheat cooked leftovers once until steaming throughout and the centre reaches 74°C. Do not rely on a warm surface.
About this recipe
White fish with lime, turmeric and garlic powder; a pan-fried household version.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.