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Pan-Seared Fish

Pan Seared white fish on plate
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Ingredients

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

Instructions

BASIL PUREE SAUCE:

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.

SEARING THE FISH:

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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We want you! 👉🏽We're in need of Processors, Farmers' Marketeers, and Delivery Drivers. Most immediately, we could use some extra hands in processing on Thursdays and Fridays. 🙌🏽 No filleting experience necessary 🔪 but ninja dishwashing skills are a plus. 🥷🧽 To learn more and apply visit our site (link in bio 🔗) or stop by our Harbor shop. ⚓️
We still have plenty of local King Salmon! 🐟🐟🐟 Added bonus, if you're a Two Meal per Week CSF Club (Seafood Delivery) member, you'll be receiving local Salmon this week. 📦 Find these local delights at our main shop in the Santa Cruz Harbor. 🌊⚓️
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