Ume Fish
Pan Seared Fish Fillets

Fish is simple to make and our oils and vinegars can change up the flavors so well.  This is the easiest fish dish of all.  I've used Umeboshi Plum, Sicilian Lemon, Peach, and Key Lime Balsamic Vinegars -- all delicious.  For the oils, I use Unflavored, Lemon, Milanese Gremolata, House Blend and Madagascar Black Pepper. 

 

4 thick fish fillets,  about 1 1/4 lbs.

1 teaspoons kosher salt

3/4 teaspoon black pepper

3/4 cup flour

3 tablespoons Lemon Olive Oil or your favorite

3 - 4 tablespoons Umeboshi Plum or Sicilian Lemon Balsamic Vinegar

1 tablespoons lemon juice (optional)

Rinse and pat dry the fish (I use king clip, halibut, sturgeon, snapper -- any firm white fish fillet).  Salt and pepper the fish.  Dredge in flour and tap to remove excess.

Heat a large skillet to medium; add the olive oil and heat.  Carefully lay the fish in the pan and leave it alone for 3-4 minutes, until the fish is opaque about 1/3 up the side of the fillet.  The fish will stick if you move it before it forms a crust on the bottom.  Turn over the fish and cook on the second side 2 1/2 minutes for thin fillets and 3 1/2 minutes for thick ones.

Pour the vinegar over the fillets and turn the fish over 2 times as the vinegar thickens, about 30 seconds more.  Remove the fish from the pan and place on a heated plate.  

Add a squeeze of lemon juice if desired.