This decadent yet simple dish will wow your taste buds. Recipe and image courtesy of Jeff Bonilla, an award-winning chef, culinary consultant and food artist based in Southern California who is currently the Corporate Executive Chef & National Sales Executive at Spiceology. Recipe makes 2 servings.
- 2 (4-6 oz) monchong fillets, skin off
- 1⁄4 tsp paprika
- 1 orange channeled and juiced
- Sea salt, to taste
- Spiceology lemon pepper, to taste (or other lemon pepper seasoning)
- 4 tbsp butter
- 2 large cloves black garlic, chopped (or regular garlic)
- 1 tbsp fine herbs, chopped
- 1 1⁄2 tbsp extra-virgin olive oil
How to Prepare:
- Preheat oven to 425 degrees Fahrenheit
- Pat fish dry using a paper towel. (If the surface fish is wet, it’ll steam—rather than sear—in the pan.)
- In a small bowl, stir together paprika, lemon pepper and sea salt, then sprinkle onto the fish.
- Heat a nonstick oven safe pan for about 2 minutes. When pan is hot, add olive oil and heat for about a minute more.
- Place fillets in the pan and pan fry about 2 minutes per side, until golden brown.
- Once fish is flipped, add and melt the butter with the garlic, fine herbs and orange zest and baste fish using large spoon.
- Place pan with fish straight into the oven and finish for 5-6 minutes.
- To serve, place fish on plate and spoon butter citrus sauce over fish. Should be crispy outside with a beautiful flaky inside.