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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