Pat loup de mer fillets dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each fillet with 1 tablespoon flour, tapping off excess to create a thin coating for a golden crust.

Pan-fry

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer but not smoke. Place fillets skin-side down and press gently with a spatula for 15 seconds to ensure even contact. Cook skin-side down for 3–4 minutes, until the skin is crisp and golden and the fillet is cooked about two-thirds of the way through. Flip carefully and add 1 tablespoon butter to the pan. Baste the top of the fillets with the melted butter for 1–2 minutes more until the fish is opaque and flakes easily (internal temp about 135–140°F / 57–60°C). Remove fish to a warm plate and keep resting while you finish other components. Serve with lemon wedges.

Arroz Blanco (White Rice)

Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove surface starch. Drain well. In a medium saucepan, combine rinsed rice, 1 3/4 cups water, 1 tsp oil and 1/2 tsp kosher salt. Bring to a gentle boil over medium-high heat uncovered. Stir once, reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, turn off the heat and let rice steam, covered, for 10 minutes. Fluff with a fork before serving.

Pico de Gallo

While rice is cooking, combine 2 diced tomatoes, 1/4 cup finely diced white onion, 2 tablespoons chopped cilantro, 1/2 minced jalapeño (optional), 1 tablespoon fresh lime juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a bowl. Taste and adjust seasoning with more lime or salt if needed. Let rest at room temperature for at least 10 minutes to allow flavors to meld.

Cabbage & Arugula Salad with Vinaigrette

In a small jar or bowl, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or agave), 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until emulsified. In a medium bowl, combine 1 cup thinly sliced green cabbage, 1/2 cup thinly sliced red cabbage and 1 cup arugula. Pour dressing over the salad and toss gently to coat. Taste and adjust seasoning if desired. Serve immediately so the arugula stays bright.