A friend from Hyderabad taught me to make this spice paste years ago, and I’ve been using a version of it ever since. Cumin, paprika, turmeric, garlic paste, lemon juice. It takes about two minutes to mix and turns an ordinary fish fillet into something that smells like a proper restaurant kitchen. The spinach underneath isn’t an afterthought. Cooked with green chili and garlic, it holds its own. Dinner done in twenty-five minutes.
How to Make Seared Spicy Fish with Sauteed Spinach
The spice paste
Rub the paste generously on both sides of the fillets and let them sit for ten minutes before cooking. Even a short rest helps the spices adhere. If you want less heat, pull the seeds out of the green chili before chopping.
Getting a good sear
The pan needs to be properly hot before the fish goes in. Press each fillet gently when it hits the oil to ensure full contact. Don’t move it until it releases cleanly on its own. That takes about three to four minutes depending on thickness. 
The spinach
Cook the spinach first so it has time to drain off excess liquid on the platter. Watery spinach under seared fish undermines the whole thing. Three to four minutes over medium heat is plenty.
Seared Spicy Fish with Sauteed Spinach
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Omnivore, Pescatarian
Description
Flavorful pan-seared fish fillets get a spicy kick, then served over sautéed spinach for a quick, healthy weeknight meal.
Ingredients
- 1 bunch spinach
- 1 green chili
- 1 garlic clove, chopped
- 2 tbsp chopped onion
- 2 tbsp olive oil
- 1 lbs (454 g) boneless fish fillet of your choice
- 1 tsp cumin powder
- 0.5 tsp paprika
- 1 tsp garlic paste
- 0.5 tsp turmeric powder
- 1 tbsp lemon juice
- Salt
Instructions
- Add 1 tablespoon oil to a non-stick pan.
- Add chopped garlic, green chili, and onion. Cook until slightly golden.
- Add spinach and salt. Sauté for 3–4 minutes until spinach is wilted.
- Spread spinach on a platter. Set aside.
- Make a spice paste with cumin, paprika, garlic paste, turmeric powder, salt, and lemon juice.
- Rub the spice mix generously on each side of the fish fillets.
- Add 2 tablespoons oil to the same pan where you cooked the spinach.
- Sear the fillets on medium-high heat, turning once. About 5–6 minutes on each side.
- Once done, serve over cooked spinach.
Notes
- For a richer flavor, use ghee or butter instead of olive oil.
- If you prefer less heat, remove the seeds from the chili before chopping.
- Leftover fish and spinach can be refrigerated for up to 2 days and enjoyed cold or reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Global
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2
- Sodium: 300
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
How do I know when the fish is done?
Sear for about 3 to 4 minutes per side on medium-high heat. The fish should flake easily with a fork and be opaque all the way through.
Can I use frozen spinach instead of fresh?
Fresh is better here because it wilts quickly and keeps a lighter texture. If using frozen, thaw and squeeze out all excess water before sauteing with the garlic and chili.
Is there a substitute for turmeric powder?
You can leave it out, but it adds color and a mild earthy flavor. A pinch of curry powder can fill the gap if that’s what you have on hand.
