Seasonal Fish - Seasonal Steak Recipe

Prep fish

Pat fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Lightly dust each fillet with the 1/4 cup flour, shaking off excess.

Heat pan

Place a large skillet over medium-high heat. Add 2 tbs olive oil and warm until shimmering but not smoking.

Sear fish

Add fillets to the pan skin-side (or presentation side) down. Do not move for 2-3 minutes until a golden crust forms. Carefully flip and sear the other side 1.5-2 minutes, or until cooked through (internal temp ~ 125-135°F / 52-57°C depending on thickness). Remove fish to a warm plate and tent loosely with foil.

Make lemon-herb butter sauce

Reduce heat to medium. Add 2 tbs unsalted butter to the hot pan. When melted, add the minced garlic and minced shallot and sauté 30-45 seconds until fragrant. Deglaze with 1/4 cup dry white wine, scraping up any browned bits, and let reduce 1-2 minutes. Stir in 2 tbs lemon juice, 2 tbs chopped parsley, 1 tbs chives and 1 tbs capers (if using). Swirl in any remaining 1 tbs butter to finish and season to taste with remaining salt and pepper.

Finish & serve

Spoon the lemon-herb butter over the fish fillets. Garnish with lemon wedges. Serve immediately with the seasonal vegetable side.

Bring steaks to room temperature

Remove steaks from refrigerator 30-45 minutes before cooking. Pat dry and season generously on both sides with 1.5 tsp kosher salt and 1 tsp coarsely cracked black pepper.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. Add 1 tbs neutral oil and heat until shimmering.

Sear steaks

Add steaks and sear without moving for 2.5-3.5 minutes per side for medium-rare depending on thickness (adjust time for desired doneness). During the last minute of cooking, add 2 tbs unsalted butter, the smashed garlic cloves, and the herb sprigs to the pan.

Baste

Tilt the pan slightly and spoon the melted butter, garlic and herbs over the steak repeatedly for 30-60 seconds to build flavor and finish cooking. For thicker cuts, transfer to a 400°F (200°C) oven for 4-6 minutes to reach desired internal temperature.

Rest & finish

Remove steaks to a cutting board and let rest 5-8 minutes. Spoon any pan juices over the steaks, sprinkle with chopped parsley, and slice to serve alongside the fish or as the main protein.

Roast method (if using potatoes or root vegetables)

Preheat oven to 425°F (220°C). Toss 1 lb seasonal vegetables (cut to even sizes) with 2 tbs olive oil, 1/2 tsp kosher salt, 1/2 tsp black pepper and lemon zest. Spread on a baking sheet in a single layer and roast 15-25 minutes until tender and caramelized, tossing once halfway through.

Sauté method (if using tender vegetables like asparagus or broccolini)

Heat a large skillet over medium-high heat with 1 tbs olive oil. Add vegetables and sauté, stirring occasionally, 5-8 minutes until crisp-tender and lightly browned. Season with salt, pepper and lemon zest before serving.

Finish & serve

Transfer vegetables to plates and serve alongside the fish and/or steak. Squeeze fresh lemon over vegetables if desired.