Pan Seared White Fish . . .

Ingredients:

-  2 (6 to 8 ounce) boneless, skin on white fish fillets (tilapia, halibut, cod, bass)

-  Kosher salt, as needed

-  Freshly ground black pepper, as needed

-  2 tablespoons canola oil, or another neutral oil like grape-seed

-  3 tablespoons unsalted butter

-  ½ medium lemon

-  2 teaspoons nonpareils capers

-  2 tablespoons chopped mixed herbs, like chives, tarragon, parsley

-  Lemon wedges, for serving

Instructions:

- Pat the fish dry with a paper towel and discard. Season all over with salt and pepper.

- Heat a large skillet over medium high heat, add the oil and heat through.

- Place the filets skin side of the fish down in the pan, pressing down gently for a few seconds so the skin doesn’t curl. Sear, until the skin is golden and easily releases from the pan, about 3 minutes.

- Carefully flip the fish using a spatula and add the butter, lemon juice and capers to the pan. Continue to cook, tilting the pan so the butter pools in the side of the pan. Use a spoon to splash the butter over the top to baste the fish until it’s cooked through, about an additional minute.

- Garnish with the herbs and serve the fish with lemon wedges on the side.

Notes:

This method works well on all firm, mild white fish like cod, halibut, snapper, bass, or sea bass. They hold their shape well and are great for pan-searing.