Citrus-Soy Fish Fillet with Soba Noodles
I love using halibut or salmon fillets for this dish. Your timing really depends on how thick your fish is. If you are using fish 1/2" thick, you'll cook 2 minutes each side. For thicker fish, like a salmon steak, it might take an additional minute or two on the second side.
- 6 ounces dried soba noodles or substitute with your favorite Asian noodle or pasta, like angel hair.
- 4 fillets fish like salmon, halibut, sea bass, etc.
- salt and pepper
- 1 tablespoon cooking oil
- 2 tablespoons butter divided
- 1 cup vegetable broth
- 1 teaspoon lemon zest
- 1 tablespoons fresh lemon juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
Cook the soba noodles in generously salted water, according to the package instructions. Drain, and set aside.
While the noodles are cooking, Combine the sauce ingredients in a small sauce pan, and simmer until slightly thickened, about 2 minutes.
Season fish with salt and pepper on both sides.
Heat a large frying pan over medium high heat. When the pan is hot, add the cooking oil and just 1 tablespoon of the butter. Add the fish fillets. Cook for 2 minutes, or until a nice, golden crust forms on the fish. Flip, reduce the heat and cook until fish is just about cooked through. Remove the fish to a plate to rest.
In the frying pan, spoon out the cooking oil and discard. You can also use a paper towel and tongs (or chopstick) to mop and wipe out the cooking oil. Return the pan to medium-high heat and add in the remaining butter.
When butter is bubbling, add in the soba noodles and the sauce. Snuggle the fish back into the pan and let cook for 30 seconds to warm everything through.