Photo credit: cdnds.net

Photo credit: popcultureasylum

Ingredients:

• 1-2 lbs. Chilean sea bass filets (can substitute with another ocean-based, white meat fish such as sea bass, tile fish, or halibut (which is what was in my freezer and used this time around))
• 1/2 cup pan-searing flour*
• 4 tablespoons butter
• 3 tablespoons olive oil
• 2 eggs (optional- coat your filets in egg before covering them in flour for a thicker crust)

• *mix your own pan-searing flour by combining:
• 1/2 cup flour (Gold Medal Wondra Flour works the best since it doesn’t clump)
• 2.5 teaspoons salt (finely ground sea salt, if you have it on hand, works well)
• 1.5 teaspoons white pepper.
• Optional -add in 1 teaspoon of basil, cumin, or paprika depending upon your palette and tastes. I did not include it this time.

4. Heat a skillet over medium-high heat for a couple of minutes and add your butter and olive oil. If a drop of water instantly snaps and pops when hitting your pan (please exercise caution!), then everything is sufficiently hot for cooking. -This is very important…too hot and your oil will start to burn, too cool and your fish will be mushy. The correct temperature will yield a filet that has a crisp crust but a moist, flaky interior.

5. Add a filet to the pan. Optional- tilt the pan slightly and continuously pour the oil/butter mixture over the filet with a spoon as it cooks. Pan sear for roughly 5-7 minutes, until the bottom browns nicely.

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