Pan-Seared White Fish. Procedure Preheat your largest, heaviest sauté pan or skillet over medium-high heat. A heavier pan will distribute the heat more evenly than a thin one. Whisk together the flour, salt and pepper, paprika, herb and lemon zest.

Almost any good, dry white wine will go with fish fillets like these. But one in particular will have such a beautiful, delicious relationship with these fillets that it stands out. That is Chablis, the most singular expression of chardonnay, in which the wines lean toward steely and firm rather than opulent. You can cook Pan-Seared White Fish using 10 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Pan-Seared White Fish

1. It's 2 1/4 lb of White Fish Fillets (any firm white fish will do).
2. Prepare 3 tbsp of Extra Virgin Olive Oil.
3. It's 1 tbsp of Salted Butter.
4. You need of Spice Mixture.
5. It's 1 tbsp of Dried Dill.
6. You need 1/2 tsp of Crushed Red Pepper.
7. You need 1/4 tsp of Dried Fennel Seeds.
8. Prepare 1 tsp of Coriander.
9. Prepare 1 1/2 tsp of Kosher Salt.
10. Prepare 1 tsp of Granulated Sugar.

Seek out a good premier cru Chablis. Carefully flip fish and transfer to oven. Serve immediately with lemon wedges or tartar sauce. But for tender, meaty skinless filets or steaks of white fish like halibut, cod, striped bass, or swordfish, pan-searing is the every-day way to go, and it comes with its own set of problems, namely, sticking.

Pan-Seared White Fish instructions

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)..

Fish is notorious for falling apart in the skillet. White fish is low in calories and a good source of complete protein. While this recipe uses white fish, you can use any fish fillet. FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.