What to do with all the Spadefish fillets?

By VBSF staff

Now that you have a freezer full of spadefish fillets, you might be wondering how to cook them. Spadefish is a mild and flaky white fish that can be prepared in many ways. Here are three good recipes for cooking spadefish that you can try at home.

1. Spadefish with Lemon and Capers: This is a simple and elegant dish that pairs well with rice or pasta. Season the fillets with salt and pepper and dredge them in flour. Heat some butter and oil in a large skillet over medium-high heat and cook the fillets for about 4 minutes per side, or until golden and cooked through. Transfer to a platter and keep warm. In the same skillet, add some white wine, lemon juice, capers, and parsley and bring to a boil. Reduce the heat and simmer until slightly thickened, about 2 minutes. Spoon the sauce over the fish and serve.

2. Spadefish with Tomato and Basil: This is a fresh and flavorful dish that is perfect for summer. Cut the fillets into bite-sized pieces and season with salt, pepper, garlic powder, and oregano. Heat some olive oil in a large skillet over medium-high heat and cook the fish for about 10 minutes, stirring occasionally, or until done. In a small bowl, toss some cherry tomatoes, basil leaves, balsamic vinegar, and salt and pepper. Spoon the tomato mixture over the fish and serve.

3. Spadefish with Creamy Dill Sauce: This is a rich and creamy dish that goes well with mashed potatoes or bread. Season the fillets with salt and pepper and place them in a baking dish. In a small saucepan over low heat, melt some butter and whisk in some flour. Gradually whisk in some milk and bring to a boil. Stir in some cream cheese, dill, lemon juice, salt, and pepper and cook until smooth and bubbly, stirring constantly. Pour the sauce over the fish and bake in a preheated oven at 375°F for 15 to 20 minutes, or until the fish flakes easily with a fork.

Enjoy!