Graphic light orange outline of fish carcass

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Pan-Seared Fish

Pan Seared white fish on plate
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  • 1 lb. fish, (seabass, halibut or salmon)
  • 2 tbs salted butter
  • 2 cups sour cream
  • 1 large lemon
  • 2 cups basil
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder

Step-By-Step Photos

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In a blender combine sour cream with the juice of one lemon and blend until liquid.  1-2 Tbsp of water may be added if mixture is too thick.  Add the basil and blend. Salt and pepper to taste.


Sprinkle flesh side of fish with salt, pepper, and garlic powder.

Coat the bottom of a sauté pan with a nice covering of olive oil. Just when the olive oil begins to get hot, but before it’s smoking, add butter.

Once the butter starts to bubble, lower the heat to a medium and add the fish to the butter/oil flesh side down. Sauté fish watching closely until the flesh is cooked about 1/2 to 3/4 of the way up the fillet.

Carefully flip the fish over to the skin side and let it to finish cooking.

Separate the thickest part of the fish with a fork and if it is no longer opaque then it is finished.

Serve with basil sauce topping.


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