Pan Seared Florida Fish

Ingredients

Preparation

In a small sauce pot, combine the orange juice, vinegar and shallots and place over medium-high heat. Bring to a gentle boil and reduce to 2 to 3 tablespoons (will have a syrup consistency). Season with salt and pepper. If you need to add 1 tablespoon of heavy cream, do so now. This will help ensure the sauce does not break. If the sauce does separate, whisk in 1 teaspoon of cold water at a time until it forms a smooth sauce again. You can strain the shallots from the sauce, or they can remain a part of the sauce. Remove from heat and set aside.

In a small bowl combine the flour, all-purpose seasoning, salt and pepper.

Preheat a sauté pan on medium-high heat. While the pan is heating pat the fish completely dry. Score and season with salt and pepper. Dredge into flour mixture. Add 1 tablespoon butter and the vegetable oil to hot pan, then lay fish fillets skin-side down. Reduce heat to medium and gently press with spatula to help crust form. Sear for 3 to 4 minutes or until the fish is almost done, then flip and finish cooking on other side. Remove from heat and serve each fillet with 2 to 3 tablespoons of citrus beurre blanc.

Fresh Tip: This is a versatile recipe. Feel free to use your favorite kind of Florida fish, shrimp and even chicken!