Description
Pan-seared whitefish fillets meet a vibrant shallot base and zesty herb butter in this quick, modern fusion dish. Golden crusts form as butter and oil sizzle, paired with citrus zest and briny herbs for a bright, umami-rich finale.
Ingredients
4 oz wild-caught whitefish (cod, haddock, or pollock), skin-on
2 tbsp unsalted butter
1 tbsp olive oil, extra virgin
3 shallots, thinly sliced
1/4 cup white vinegar (malt vinegar recommended)
1 tbsp kosher salt
3 sprigs lemon zest (about 1 tbsp grated)
1 tbsp fresh chives, chopped
2 sprigs fresh dill or flat-leaf parsley
Instructions
Preheat skillet over medium-high heat; add butter and oil until shimmering
Season fish skin with 1/2 tsp salt and sear skin side down for 3-4 minutes until golden
Remove fish; add shallots to pan, sauté until softened and golden (2-3 minutes)
Pour in vinegar, scraping up browned bits; stir in lemon zest
Return fish to pan, top with herb butter (from remaining butter, softened + zest)
Cook 3-4 minutes more until fish is flaky; swirl sauce, garnish with chives
Notes
Use a non-stick skillet for reliable sear; substitute whitefish with halibut or mahi-mahi
Fish stock optional for extra richness (omitted to avoid broth complications)
Chardonnay or rice vinegar can replace malt vinegar if preferred
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Sautéing/Deglazing
- Cuisine: Modern Fusion
Nutrition
- Serving Size: 1 fillet (1 oz)
- Calories: 220
- Sugar: 1g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg