Pan Seared and Sautéed Fish Filets
Even though it's the week of Christmas, I am bucking the trend of posting anything really resembling a Christmas meal. There are enough resources out there for turkey, ham, oyster dressing. or a standing rib roast. Since there's so much heavy food to eat at this time of year, I like to cook up a simple fish dish that's satisfying, easy and impressive on the plate. This recipe works with meaty steak-like fish; I prefer Chilean sea bass, but you can also use halibut, rockfish, or red snapper. Serve this meal with a crisp white Burgundy or Sauvignon Blanc for a light and refreshing alternative to big holiday meals.
Ingredients:(recipe for 2)
- 2 pieces of thick-cut Chilean sea bass
- 3T olive oil
- 3 cloves of garlic, minced
- 1t crushed red pepper
- Salt and pepper
- Fresh squeezed lemon
- Diced sweet bell pepper to garnish
I start with two thick-cut pieces and cut a cross hatch into the fish. Doing so allows for basting while the meat is cooking, soaking and blending all the flavors with the fish. It also helps with even cooking time.
Sprinkle the filets with salt, crushed red pepper, and fresh ground black pepper.
Heat olive oil in the pan, then add garlic to toast lightly. Place the fish in the same pan and baste with the olive oil and garlic mixture.
Place the pan in the oven under the broiler for 4- 5 minutes, until the fish is done and garlic roasted. Remove from the oven, squeeze with fresh lemon juice and garnish with the sweet bell pepper.
Serve with fresh, steamed green beens for an easy and healthy 30-minute meal!
This quick meal is a great break from the heavier holiday recipes making their rounds, and it's packed with flavor. Here's wishing everyone a safe and happy holiday filled with good eats!