INGREDIENTS
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. dried thyme
1/8 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. freshly ground black pepper, plus more, to taste
1/4 tsp. freshly ground white pepper
4 striped bass fillets
2 TBSP. olive oil
Juice of 1 lemon
2 TBSP. unsalted butter
DIRECTIONS
In a small bowl, combine the chili powder, paprika, thyme, garlic powder, 1/2 tsp. salt, 1/4 tsp. black pepper and white pepper.
Place the fish fillets on a plate and season on both sides with the spice mixture.
In a large fry pan over medium heat, warm the olive oil.
Add the fish and cook until well browned underneath, about 4 minutes.
Turn the fish over and cook until opaque throughout, 2 to 4 minutes more, depending on thickness.
Transfer the fish to individual plates.
Wipe any oil from the pan with a paper towel.
Return the pan to medium heat, add the lemon juice and 2 TBSP. water. Stir, scraping up any browned bits from the pan bottom.
Stir in the butter and season with salt and black pepper.
Spoon the sauce over the fish and serve immediately.
Serves 4.
