Lombardi’s Pan-Seared Fish Recipe

At Lombardi’s Seafood, we pride ourselves on offering the widest variety of fresh seafood in Orlando. Whether you’re preparing a casual weeknight meal or hosting a special occasion, our high-quality fish fillets and ingredients make every dish unforgettable. This Pan-Seared Fish recipe is the perfect way to highlight the fresh flavors of Lombardi’s seafood and bring restaurant-quality cooking to your kitchen.

Ingredients:

• 4 (4-ounce) fish fillets from Lombardi’s (flounder, grouper, snapper), skin on
• ½ cup fresh orange juice
• 3 tablespoons white wine vinegar
• 2–3 tablespoons shallots, finely chopped
• 1 stick and 1 tablespoon very cold unsalted butter, cut into pats or cubes
• 1 cup all-purpose flour
• 2 tablespoons vegetable oil
• 1 tablespoon all-purpose seasoning (your favorite)
• Sea salt and fresh ground pepper, to taste

Preparation:

1. Prepare the Sauce:
   In a small saucepan, combine orange juice, white wine vinegar, and shallots. Heat over medium-high and bring to a gentle boil. Reduce the mixture to 2–3 tablespoons until it reaches a syrupy consistency. Season with salt and pepper. For extra smoothness, you can whisk in 1 tablespoon of heavy cream. If the sauce separates, whisk in 1 teaspoon of cold water at a time until it forms a smooth consistency. You may strain the shallots from the sauce or leave them in, depending on your preference. Remove from heat and set aside.
2. Prepare the Fish:
   In a small bowl, mix flour, all-purpose seasoning, sea salt, and fresh ground pepper. Pat the fish fillets completely dry with a paper towel. Score the skin lightly, then season both sides with salt and pepper. Dredge the fillets in the flour mixture, shaking off any excess.
3. Pan-Sear the Fish:
   Heat a sauté pan over medium-high heat. Once hot, add 1 tablespoon of butter and 2 tablespoons of vegetable oil. Lay the fish fillets skin-side down in the pan, gently pressing them with a spatula to ensure the skin crisps evenly. Reduce the heat to medium and sear for 3–4 minutes until the fish is almost cooked through. Flip the fillets and cook for an additional minute or until done.
4. Plate and Serve:
   Remove the fish from the pan and plate each fillet. Top with 2–3 tablespoons of the citrus beurre blanc sauce. Serve immediately with your favorite side dishes.

Fresh Tip:

This recipe is versatile and works beautifully with any fresh white fish from Lombardi’s. You can also substitute with shrimp or chicken to mix it up!