Pan Seared Balsamic Fish Fillet
- 4 Panamei Grouper Fillets, Cod or Mahi Mahi Portions
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. olive oil
- 4 Tbsp. butter
- 1 Tbsp. balsamic vinegar
- 1 tsp. green onion, minced
- 1 tsp. fresh lemon juice
- 1 tsp. fresh parsley, chopped
Preheat oven to 425°F.
Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Season with salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fish in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned.
Transfer skillet to oven. Bake at 425°F for 4 to 5 minutes or until fish is opaque. Remove skillet from oven, and place fish, seared side up, on a platter. Wipe skillet clean.
Cook butter in skillet over medium heat 2 to 2 1/2 minutes or until butter begins to turn golden brown.
Pour butter into a small bowl. Whisk in vinegar, green onion, and lemon juice. Season with salt and pepper.
Brush fish with the butter mixture and garnish with fresh parsley.
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