Pat the loup de mer fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet on both sides with 3 tbs all-purpose flour, tapping off excess.

Pan-fry

Heat a large skillet over medium-high heat. Add 3 tbs vegetable oil. When the oil is shimmering but not smoking, add the fillets skin-side down. Press gently with a spatula for 20 seconds to keep skin flat. Cook skin-side down without moving until the skin is deeply golden and crisp, about 3–4 minutes depending on thickness. Flip the fillets, add 1 tbs unsalted butter to the pan, tilt the pan and spoon melted butter over the tops for 30–60 seconds until the fish is opaque and flakes easily (internal temperature about 130–135°F / 55–57°C). Remove fish to a warm plate and rest 2 minutes. Serve with fresh lemon wedges.

Arroz Blanco (white rice)

Rinse 1 cup long-grain white rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice, 1.5 cups water, 1 tsp vegetable oil and 0.5 tsp kosher salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover with a tight-fitting lid and simmer undisturbed for 15 minutes. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Pico de Gallo

Combine 2 diced tomatoes, 0.25 cup finely diced white onion, 2 tbs chopped cilantro and 0.5 minced jalapeño in a bowl. Add 1 tbs fresh lime juice and 0.5 tsp kosher salt. Stir gently to combine. Taste and adjust salt or lime. Let sit at room temperature for 10 minutes to meld flavors.

Cabbage & Arugula Salad with Vinaigrette

In a small bowl or jar, whisk together 2 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 0.5 tsp honey, 0.25 tsp kosher salt and 0.25 tsp black pepper until emulsified. In a salad bowl, combine 1 cup thinly sliced green cabbage, 0.5 cup thinly sliced red cabbage and 1 cup packed arugula. Toss with vinaigrette until lightly coated. Taste and adjust seasoning.

Plating & Garnish

Place a mound of arroz blanco on each plate. Lay a pan-fried loup de mer fillet next to the rice. Spoon 2–3 heaping tablespoons of pico de gallo over or alongside the fish. Add a portion of cabbage-arugula salad to the plate. Garnish with 1 tbs extra cilantro leaves and serve with lime and lemon wedges.