How to Pan Sear Fish

Pan searing is one of our favorite ways to cook fish. Follow our guide for a crispy, golden outside, and a tender and juicy inside that produces the most delicious pan seared fish every time!

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• 4 (6 ounce) fish filets halibut, sea bass, cod, tilapia, sole
• 2 tablespoons olive oil
• 1 lemon , juiced (about 1/4 cup)

Fish Seasoning Mix:
• 1/2 teaspoon dried dill
• 1/2 teaspoon lemon pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder


1️⃣ Use a sharp knife to trim the fish of any undesired skin. Most fish can be eaten with the skin on. This is a matter of personal preference. If you choose to cook your fish with the skin on, sear the skin side first.

2️⃣ Season both sides of each fillet with your desired seasonings or immerse in a marinade for up to 15 minutes.

3️⃣ Heat a heavy skillet over high heat. Once heated, add in olive oil and let heat briefly until shimmering, about 1 minute.

4️⃣ Lay fillets carefully into the hot oil. Cook the fish 2/3 of the way through. Once fish is 2/3 of the way through cooking time, flip and continue cooking until done.

5️⃣ Check fish to see if it is cooked through. Actual cooking time will depend on how thick the fillet is. The fish should no longer be translucent and should flake easily with a fork. If it needs additional time, lower the heat to medium and continue cooking until done. Drizzle lemon juice over finished fish.

Sweet Honey-Garlic Marinade
2 tablespoons butter, melted
2 tablespoons honey
1/2 lemon, juiced
2 teaspoons soy sauce
1/2 teaspoon black pepper
2 cloves garlic, crushed

Spicy Latin Marinade
1/4 cup extra virgin olive oil
1 lime, juiced
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 jalapeno, minced
1/4 cup cilantro, chopped

Thai Inspired Marinade
1/4 cup chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 tablespoon fish sauce
2 teaspoons soy sauce
2 limes, juiced (about 1/4 cup)
2 teaspoons crushed garlic
1/2 teaspoon crushed red pepper flakes

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