• Step 1

  Add stir-fry vegetables to large pot of boiling, salted water; blanch 1 min. Drain; transfer to bowl of ice water. Drain; toss with 1 Tbsp basting oil. Set aside. Repeat process with peppers, but do not add basting oil. Set aside.

• Step 2

  Season fish with salt and pepper. Optional: Dust fish with pan-searing flour; pat off excess.

• Step 3

  Heat 1 Tbsp olive oil in skillet on MED-HIGH until oil faintly smokes; add fish. Sear 3-4 min until fish changes color one-quarter of way up and seared side has browned. Turn over.

• Step 4

  Reduce heat to MED. Cook 4-5 min until internal temp reaches 120 degrees (check by inserting thermometer halfway into thickest part of fish).

• Step 5

  Add remaining basting oil and butter to pan; carefully swirl. Baste with spoon, 1-3 min, until internal temp reaches 130 degrees. Transfer to clean platter; let rest at least 2 min. Keep warm. Wipe pan clean with paper towel.

• Step 6

  Add remaining Tbsp olive oil to pan. Add vegetables; toss and cook on HIGH 2-3 min. Add sauce; bring to simmer on MED-HIGH. Remove from pan; divide evenly onto 4 serving plates. Top with fish.

• Sauce can be reduced to glaze fish; cook 2-3 min longer in step 4 until liquids are reduced to syrupy consistency. • Haddock or cod can be substituted for salmon. Note: See our Gluten-Free Pan Searing Flour recipe for a gluten-free option.

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