1-2 lbs. Chilean sea bass filets (can substitute with another ocean-based, white meat fish such as sea bass, tile fish, or halibut (which is what was in my freezer and used this time around))
1/2 cup pan-searing flour*
4 tablespoons butter
3 tablespoons olive oil
2 eggs (optional- coat your filets in egg before covering them in flour for a thicker crust)
*mix your own pan-searing flour by combining 1/2 cup flour (Gold Medal Wondra Flour works the best since it doesn't clump), 2.5 teaspoons salt (finely ground sea salt, if you have it on hand, works well), and 1.5 teaspoons white pepper. Optional -add in 1 teaspoon of basil, cumin, or paprika depending upon your palette and tastes. I did not include it this time.)
1. Lightly rinse your filets then soak in a salted ice bath for 20-30 minutes.
2. Lightly rinse your filets again and then pat dry excess water.
3. Coat each filet in the searing flour using a bag or bowl.
5. Add a filet to the pan. Optional- tilt the pan slightly and continuously pour the oil/butter mixture over the filet with a spoon as it cooks. Pan sear for roughly 5-7 minutes, until the bottom browns nicely.
6. Flip the filet and cook the other side until is browns (roughly 3-4 minutes).
7. Repeat with remaining filets and serve with your favorite sides. I'd recommend a bed of couscous and some grilled asparagus as nice pairings.
Who's ready for Jurassic World? Do you think it'll stand up to Jurassic Park at all? What's your favorite dinosaur? Let me know in the comments below.