Pan-Seared Fish
By Hans Haveman
Prep
5 min
Cook
10 min
Total
15 min
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
Method
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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