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Pan Seared Fish

Try this simple, yet flavorful way to prepare just about any freshly caught fish filet.


4 (4-ounce) fish fillets, skin on

½ cup orange juice, fresh or squeezed

3 tablespoons white wine vinegar

2-3 tablespoons finely chopped shallots

1 stick and 1 tablespoon very cold unsalted butter, cut into pats or cubes

1 cup all-purpose flour

2 tablespoons vegetable oil

1 tablespoon of your favorite all-purpose seasoning

Sea salt and fresh ground pepper, to taste


In a small sauce pot combine the orange juice, vinegar, and shallots and place over medium-high heat. Bring to a gentle boil and reduce to 2-3 tablespoons (will have a syrup consistency). Season with salt and pepper. If you need to add 1 tablespoon of heavy cream, do so now. This will help ensure the sauce does not break. If the sauce does separate, whisk in 1 teaspoon of cold water at a time until it forms a smooth sauce again. You can strain the shallots from the sauce, or they can remain a part of the sauce. Remove from heat and set aside.

In a small bowl combine the flour, all-purpose seasoning, salt and pepper.

Preheat a sauté pan on medium-high heat. While the pan is heating pat the fish completely dry. Score and season with salt and pepper. Dredge into flour mixture. Add 1 tablespoon butter and the vegetable oil to hot pan, then lay fish fillets skin-side down. Reduce heat to medium and gently press with spatula to help crust form. Sear for 3-4 minutes or until the fish is almost done, then flip and finish cooking on other side. Remove from heat and serve each fillet with 2-3 tablespoons of citrus beurre blanc.

See our Fresh Catch Recipes page for all Treasure Coast seasonal fish recipes.

Recipe Courtesy of Fresh from Florida


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