Seared Seabass with Roasted Red Peppers Print Email

1 pound of white seabass steaks or fillets
fine sea salt or your favorite Tony’s seasoning blend (Harissa or Thai suggested)
Flour for dusting
2 tablespoons olive oil (Picual preferred)
4-5 roasted red peppers (about 1–1.5 cups)
Minced fresh chives or scallions
Zest from one orange (optional)

Cut your fish into serving sized pieces, season to taste and dust lightly in flour. Heat a large, heavy sauté or frying pan over medium to medium high heat and add oil. Sauté prepared fillets, browning well on the first side, turn and brown the second side - if thick enough, sear the edges as well. Transfer to paper towels to drain.

Meanwhile, drain roasted peppers and chop into cubes, arranging on two serving plates as a bed – or puree peppers and dollop onto plates as a bed of sauce. Serve fillets over peppers with a sprinkling with chives or scallions and fine curls of orange zest.