Seafood Recipes

The key to this dish is to get the searing pan 
very hot and caramelize the fish, 
then quick fry the vegetable garnish 
and finish it all with a short simmer.


1 1/2 pounds skinless, boneless sea bass, 
or other firm fleshed fresh fish,
red snapper, cod 
or orange roughy fillets 
cut in 4 portions
3 tablespoons olive oil
Salt and freshly ground black pepper
1 small yellow onion, peeled and sliced thinly
2 cloves garlic, peeled and minced
2-3 jalapeños, stemmed and sliced in 1/4" disks
1 lime cut in 1/8ths
1 tomato, cored and seeded, cut in strips
1/2 cup Spanish green olives (picholines), sliced
1/2 bunch fresh oregano leaves, washed and roughly chopped
1/2 cup white wine
3/4 cup fish stock or clam juice


1. Heat one very large or two medium-sized
sauté pans over medium-high heat for a minute, 
then add olive oil. 
When sizzling, add fish filets seasoned 
with salt and pepper,
flesh side down and turn the heat to very high. 
Sear the filets until golden brown 
and flip to sear the other side. 
Remove filets from pan and reserve 
on a rack over a plate to catch juices.

2. Return the pan (or pans) to the heat, 
add onions and cook, stirring often over 
high heat for 2-3 minutes. 
Add the garlic, jalepeño slices, lime wedges, 
tomatoes, oregano and olives and 
sauté briskly 1 minute more.

3. Add white wine and reduce to half. 
Add fish stock and bring to a boil, 
reduce to a simmer and return fish filets 
along with the juices to pan to finish cooking, 
covered, about 1-3 minutes 
depending upon the thickness of filets. 
4. Taste broth and adjust seasoning, 
then serve immediately in soup plates 
with a generous puddle of broth 
and garnish of vegetables atop.