Seared Gulf Fish Recipe

Prepare fish

Pat the fillets dry on both sides with paper towels. Dry surface ensures a good sear.

Season both sides of the fillets evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1 tsp garlic powder. Lightly score the skin side (if fish has skin) with a couple shallow diagonal cuts to prevent curling.

Cut the lemon in half. Reserve one half for zesting and the other half for finishing and sauce.

Heat pan

Place a heavy skillet (cast-iron or stainless steel) over medium-high heat. Add 2 tbs olive oil and let it shimmer but not smoke, about 1–2 minutes.

Sear the fish: lay fillets in the pan presentation-side down (skin-side down if applicable). Do not move for 2–3 minutes to allow a crust to form. Reduce heat to medium if oil begins to smoke heavily.

Flip gently using a fish spatula and add 1 tbs unsalted butter to the pan. Tilt the pan slightly and spoon melted butter and pan juices over the top of the fillets (basting) for 1–2 minutes, or until the fish is opaque through and flakes easily (internal temperature ~135–140°F / 57–60°C for medium doneness). Total cook time will be about 4–6 minutes depending on thickness (approx 1" thick = 4–5 minutes).

If using capers, add 1 tsp to the pan during the last 30 seconds to warm through and crisp slightly.

Remove fillets to a warm plate and let rest 1–2 minutes.

Squeeze the reserved lemon half over the fish and sprinkle 2 tbs chopped fresh parsley on top before serving.

Make a quick pan sauce while fish rests: With pan still over medium heat, add 1 tbs dry white wine or low-sodium chicken stock to deglaze, scraping up browned bits with a wooden spoon (about 30 seconds).

Add 1 tbs fresh lemon juice and swirl in any remaining butter from the plate or an additional small knob (optional) to slightly emulsify the sauce, about 15–30 seconds. Taste and season with a pinch of salt and pepper if needed.

Spoon the sauce over the fish and serve immediately.