Pan-Seared White Fish

Name: Pan-Seared White Fish
Cuisine: American
Ingredients: 2 1/4 lb White Fish Fillets (any firm white fish will do); 3 tbsp Extra Virgin Olive Oil; 1 tbsp Salted Butter; 1 tbsp Dried Dill; 1/2 tsp Crushed Red Pepper; 1/4 tsp Dried Fennel Seeds; 1 tsp Coriander; 1 1/2 tsp Kosher Salt; 1 tsp Granulated Sugar

hands.matt @cook_3355319

North Carolina

I've been trying to get over my dislike of some flavors (rosemary, fennel, etc.) and in doing that, I devised this gem. You can use any white fish you like; I used red snapper I caught while on a fishing trip.

hands.matt @cook_3355319

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Ingredients

2 1/4 lbWhite Fish Fillets (any firm white fish will do)
3 tbspExtra Virgin Olive Oil
1 tbspSalted Butter
Spice Mixture
1 tbspDried Dill
1/2 tspCrushed Red Pepper
1/4 tspDried Fennel Seeds
1 tspCoriander
1 1/2 tspKosher Salt
1 tspGranulated Sugar

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Steps

1

To a spice grinder, add all spice mixture ingredients and grind until a powder forms.
2

Dust the tops of each fillet evenly with the spice mixture and gently pat it into the flesh.
3

Heat a medium skillet over medium heat and add EVOO and butter (you will likely need to add a little more of each as it evaporates later on to prevent sticking).
4

Place two fillets at a time spice side down in the heated skillet. Sear for about two minutes on each side and remove. You may want to place them gently on a cooling rack to drain any excess oil (do not put on a paper towel, they will stick).