Seared Corvina with Citrus Butter
Ingredients
- 1 ½ pound Corvina fillets cut into serving size portions, 4 each
- 2 tbsp peanut oil
- 4 tsp ground coriander
- 2 tsp garlic salt
- pepper
Citrus Butter:
- 1 tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 tsp lime zest
- 1 tsp orange zest
- ½ pound unsalted butter room temperature
- ¼ tsp kosher salt
Instructions
- Citrus Butter: stir together lemon juice, zests, butter, and salt in a bowl. Roll into a log using parchment paper, and refrigerate until cold & solid.
- Brush fillets with peanut oil. Sprinkle with coriander, garlic salt, and pepper.
- Heat a small nonstick skillet over medium-high heat.
- Add fish fillets to skillet. Cook (do not move the fish!) until brown crust forms, about 2-3 minutes.
- Flip the fish, top with citrus butter, and cover pan.
- Cook for 5 minutes or until fish is just cooked through.