Pan-Seared Barracuda with Garlic Lemon Butter Sauce

Pan-Seared Barracuda with Garlic Lemon Butter Sauce

Prep time: 15 minutes | Cook time: 12–15 minutes | Servings: 4

Ingredients

For the Barracuda:

  2 lbs fresh barracuda fillets, portioned

  2–3 tbsp Blaxican Fajita Seasoning

  2 tbsp high-smoke point oil (such as avocado or canola oil)

For the Garlic Lemon Butter Sauce:

  4 tbsp unsalted butter (divided: 1 tbsp for sautéing, 3 tbsp cold for finishing)

  4 cloves garlic, finely minced

  2 tbsp green onion whites, finely minced

  3–4 fresh thyme sprigs

  1/2 cup seafood stock

  Zest and juice of 1 fresh lemon

  2 tbsp capers (optional)

  Pinch of salt and freshly cracked black pepper, to taste

For Garnish:

  2–3 tbsp green onion tops, thinly sliced

  Fresh lemon zest

Instructions

  Prep the Fish: Pat the barracuda fillets thoroughly dry with paper towels. Season all sides generously with the Blaxican Fajita Seasoning, pressing it lightly into the flesh so it adheres.

  Hard Sear the Barracuda: Heat 2 tablespoons of oil in a large stainless steel skillet over medium-high heat until shimmeringly hot. Carefully lay the seasoned fillets in the pan, ensuring they are not overcrowded. Hard sear undisturbed for 3 to 4 minutes until a dark, rich spice crust forms on the bottom. Flip and sear the second side for another 2 to 3 minutes until just cooked through. Transfer the fish to a plate and tent loosely with foil to rest.

  Build the Sauce: Lower the heat to medium. Add 1 tablespoon of butter to the pan drippings. Add the minced garlic, green onion whites, and fresh thyme sprigs. Sauté for about 60 seconds until fragrant, taking care not to burn the garlic.

  Deglaze & Reduce: Pour in the seafood stock, fresh lemon juice, lemon zest, and capers (if using). Use a wooden spoon or spatula to scrape up all the crispy, caramelized bits stuck to the bottom of the pan. Bring to a rapid simmer and let the liquid reduce by about half (roughly 3 to 4 minutes).

  Emulsify: Turn heat to low and discard the leftover thyme stems. Cut the remaining 3 tablespoons of cold butter into small cubes. Swirl the butter into the sauce one piece at a time until fully melted, creating a rich, glossy emulsion. Taste and adjust seasoning with a pinch of salt and black pepper if needed.

  Baste and Serve: Return the seared barracuda fillets and any accumulated juices back into the pan. Spoon the simmering garlic lemon butter sauce over the fish.

  Garnish: Top with sliced green onion greens and extra fresh lemon zest. Serve hot right out of the skillet alongside pan-roasted or fondant potatoes.

PRO Tip: This flavor profile will work with your favorite white fish, not just barracuda. Don't be afraid to switch it up and make it your own. 

This was served up with some fondant potatoes. Find the recipe here.