Pan-Seared Fish

• 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

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.