Pan-Fried and Grilled

Pan-frying and grilling give our freshwater fish fillets a crusty outer surface that contrasts with its succulent flesh. When cooking fillets directly on the grill or in a pan, oil the surface well and place the fish in the pan or on the grill after it heats up completely. Cook about 2 minutes on each side until flesh flakes and looks opaque when you push it apart it with a fork.


Place thawed fillets on well-oiled baking pan. Preheat oven to broil. After cooking for 3 minutes, brush with butter and sprinkle with seasoning. Broil 3-5 minutes longer until golden brown and fish flakes easily with fork.


Brush or spray the thawed fillets with oil or butter or coat it with a mixture of breadcrumbs, oil and herbs and cook it in a 475 F (246 C) oven for about 13 minutes or until fillet flakes.


Steaming cooks our freshwater fish gently in a small amount of liquid, such as chicken stock or white wine. If you wrap fillets in aluminum foil or parchment paper and place them in a 400 F (204 C) oven, fillets steam in about 10 minutes. Add aromatics such as sliced leeks or garlic, herbs such as chopped basil.


Poach Zander fillets on the stovetop in a pot of water or white wine that is just below the boiling point, leaving fillets immersed for about 8 minutes, and sauce them with a lemon butter or cream sauce after cooking. For microwave poaching, marinate fillets for 20 minutes in a mix of soy sauce, oil, minced garlic and grated fresh ginger. Cook the fish on high about 2 minutes per side.

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