Fish is the perfect protein to me. It’s so clean, light, and (hopefully) fresh that you never feel weighed down after eating it. Which is why I don’t like to overdress it: you don’t want to overpower the delicate flavor. These striper fillets got a light coating of a version of Old Bay: crushed bay leaves, red pepper flakes, salt, pepper, and paprika. Seared in butter on high, they were perfectly seasoned and juicy. I prefer fish paired with rice and something refreshing, like a squeeze of citrus or a cold salad. The quickest, most delicious weeknight option if you’re lucky enough to have freshly caught fish. Bon appetit!
2 Striper fillets
3 tbsp unsalted butter
juice of half a lemon
1/4 tsp each salt, pepper, paprika, crushed bay leaves
1/8 tsp red pepper
1. Heat a cast-iron skillet on medium high. Melt butter. Coat top of fish with mixed seasoning. Place seasoned-side down in skillet and sear for 5-7 minutes. Turn over and sear underside for another 3 or so minutes until cooked through. Squeeze lemon into hot pan. Serve immediately with desired sides. et Voila!