Pan Seared (Sizzle)Fish

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The following post is sponsored by FitFluential on behalf of Sizzlefish. 

I grew up eating halibut and salmon on a regular basis. Spoiled, I know. The reason my family had fish to feed all six kids was because my dad and my mom or one of my brothers or (eventually!) me would go fishing in Alaska and catch a ton of fish (obviously, because we are all pro fishermen 😉 ). So I’m pretty lucky that I was never a fish hater.


So many studies have been done about how good fish is for you, especially fish high in omega 3 fatty acids (like salmon) and especially for athletes as it can improve performance and overall health, that you’d think I’d eat it all the time. But….I don’t. Honestly, I just kind of forget about fish. And I really shouldn’t because it’s loaded with protein and is super quick and easy to make. And for some reason, it doesn’t gross me out to handle fish like chicken or beef does.

As part of my ambassadorship (ahem, I’m quite proud of myself that i spelled that right on the first try) with Fitfluential, I got the opportunity to try out Sizzlefish, which is a home delivery supplier of pre-portioned, high quality seafood that’s developed for athletes (i.e. not enormous portions). I am all for home-delivery shopping. I buy almost all my drugstore items online and do most of my clothing shopping online (using eBates of course), and have even bought some food items online (like gluten-free flours). [Note: I haven’t been able to confirm yet if the fish is wild-caught.] So getting fish in the mail? I’m game.

The fish arrived in a cooler-type box, and the fish – which is flash frozen for the best flavor and freshness – was still completely frozen. I tossed it all in my freezer. Salmon, cod, haddock, catfish, trout, and a couple others.

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It might take a bit of recipe researching before I brave making catfish – it freaks me out…that’s normal right? But John and I tried the haddock (which I’d never even heard of before) and salmon last night and were really happy with the quality. Not fishy smelling or tasting (which I always think is a sign of not-fresh fish), good texture and flavor.

You can order a wide variety of boxes that come with 14 portions (mixed samplers or just one type of fish), starting at $38 which seems like a good deal to me. I haven’t done the ounce for ounce cost comparison to Whole Foods seafood. To learn more about Sizzlefish, like their Facebook page, follow them on Twitter, and/or follow them on Instagram.

I let the haddock and salmon thaw under running water until about 50% defrosted before I cooked mine, or you could let them thaw in your refrigerator overnight.


Pan-Seared Fish

1. Preheat your oven to 425*.

2. Pat your fish dry and sprinkle the non-skin side with salt, pepper and a little cane sugar.

3. Heat oil in an oven-safe skillet over medium-high heat until the oil starts to smoke.

4. Place the fish in the pan with the seasoned side down and press down gently with a spatula. Cook for about 2 minutes, until you have a nice brown sear.

5. Gently flip and cook with the skin side down for another minute and then transfer the pan to the oven.

6. Bake 7-10 minutes (may be more or less depending on the thickness of your filets) until the centers are just opaque and an instant read thermometer hits 135*.

7. Serve immediately!

(Sorry for the iPhone picture. Didn’t realize my nice camera had a dead battery!)

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What’s your favorite fish recipe? Share links if you’ve got ’em!

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