Pan-Seared Onaga with Lemon-Garlic Herb Butter
Takes under 15 minutes! The secret to cooking Onaga is keeping it simple so its mild, sweet flavor shines through.
Ingredients (Serves 2)
2 fresh Onaga fillets (approx. 6 oz each, skin-on or skinless)
1½ tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, minced
Juice of ½ fresh lemon
1 tbsp fresh parsley or thyme, chopped
Salt and freshly ground black pepper to taste
Preparation
Prep the Fish: Pat the fillets completely dry with paper towels. Season both sides lightly with salt and black pepper.
Sear the Skin: Heat olive oil in a skillet over medium-high heat until shimmering. Place fillets skin-side down (if skin-on) and press gently with a spatula for 10 seconds to prevent curling. Sear for 3–4 minutes until golden and crisp.
Flip & Baste: Flip the fillets carefully. Add the butter, minced garlic, and fresh herbs to the pan. As the butter melts and foams, spoon it continuously over the top of the fish for 2–3 minutes until cooked through.
Finish & Serve: Squeeze fresh lemon juice directly into the pan juices, remove from heat, and plate immediately with the pan butter spooned over top.