• Step 1

  Season fish with salt and pepper.

• Step 2

  Heat oil in saute pan on MED-HIGH until oil faintly smokes; add fish. Reduce heat to MED; cook about 6 min. Turn over.

• Step 3

  Cook 5 min. (Optional: baste with finishing butter). Remove from pan (130 degrees).

• Step 4

  Let rest 2 min (145 degrees).

• Step 5

  Optional: Finish with horseradish cream sauce for additional flavor.

• Try replacing finishing butter with Butter Boy French Butter. • Use a splatter screen while cooking to contain oil in pan.

Note: When servings & ingredients are modified, nutrition & directions may vary.