Citrus Pan-seared Dutch Yellowtail with Peach Cucumber Salsa

Directions

For the fish

1. 1.

   Pre-heat a large skillet over medium-high heat.

2. 2.

   Add butter and olive oil to the pan and heat to a simmer. Add fish and do not fiddle with it. Let sear for 4 minutes. Turn the heat down to medium.

3. 3.

   Turn the fish over, shut the heat off (the residual heat continues to cook the fish), and let it rest in the skillet for 2 minutes more. Transfer fish to a serving platter.

4. 4.

   In the same skillet, add the garlic and sauté for about 30 seconds.

5. 5.

   Deglaze the pan with the wine, scraping up any browned bits stuck to the bottom of the pan, and add the lemon and lime juice.

6. 6.

   Simmer until reduced by half and add the lime zest.

7. 7.

   Whisk in the remaining tablespoon of butter to give the sauce a creamy texture. Remove from heat, add the cilantro, and drizzle over the fish.

For the salsa

1. 8.

   In a large bowl, gently combine everything together. Season with salt and a few grinds of black pepper, to taste. Cover and refrigerate until ready to use.