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Seared Fish Fillet with Shallot Balsamic Sauce

by Pam Simon


Ingredients:

  • 4-6 oz fresh fish fillets
  • salt and pepper to taste
  • 2-3 tablespoons olive oil
  • 4 tablespoons unsalted butter 
  • 1 tablespoon balsamic vinegar 
  • 1 minced shallot
  • 1 teaspoon fresh lemon juice 

Preparation:

1. Preheat oven to 425. Pat fish dry with paper towels and let them stay at room temperature for 10-15 minutes.

2. Sprinkle the fillets with salt and pepper to taste.

3. Heat olive oil in an ovenproof skillet over medium-high heat. Get the skillet nice and hot.

4. Place the fillets carefully top side down. Cook for 4 minutes or until edges of fish start to brown. Do not turn fish.

5. Place skillet in the oven for 4-5 minutes.

6. Remove fish from skillet and place seared side up on a serving plate.

7. Make sauce: Wipe skillet clean with paper towel and melt the butter over medium heat for 2 minutes or until it starts to brown. Take off heat and add vinegar, shallot, and lemon juice. Whisk all together and pour over fish.

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