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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

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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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