Pan searing is like the easiest thing ever. Whether that be a chicken breast, pork chop or beef tenderloin, pan searing is the best way to get every bit of flavor form a piece of meat. I just did this with a nice piece of mahi mahi and it worked wonderfully. The great thing is that you can spice this dish however you want to – go Italian with with a drizzle of really good olive oil and chopped basil; go Provencal with thyme and sauteed fennel; go Southeast Asian with ginger, lemongrass and lime. My version is North African with harissa spices.
2 fish fillets of a firm white fish (halibut, mahi mahi, turbot etc)
2 teaspoons of harissa seasoning
1/2 teaspoon of salt
4 cloves of garlic finely chopped
2 green onions, chopped
1/4 cup of white wine
Juice of 1 lemon
1 tablespoon of coarsely chopped cilantro for sprinkling on top.
Run the harissa and the salt into the fish and let it sit for 10-15 minutes. Add about a teaspoon of olive oil to a frying pan and heat until the oil gets shimmery. Sear the fish on both sides for about three minutes a side. For a thicker piece of fish, go for 5 minutes. Add another tablespoon of olive and sautee the green onions and garlic for about 2 minutes. Deglaze with the white wine and lemon juice. Simmer the sauce until reduced by a third. Spoon on top of the fish.