Fish Supper

Like other consumers, I shop for our weekly groceries by scouring various grocers' weekly ads. I saw turbot flounder filets on sale at The Fresh Market recently. Growing up in Miami, I love fish and it's so good for you too! We had friends over for dinner and a play date one evening and decided to pan sear the turbot flounder in some heart healthy seasoned olive oil for a tasty yet healthy supper.

Pan Seared Turbot Flounder
Approx. 9 servings

2 lbs. turbot flounder or other white fish
5 T. regular olive oil
seasoned salt to taste
Penzeys Sunny Paris
1 T. Kerrygold butter
juice of 1 lemon
1/2 t. truffle oil

Slice the turbot flounder into hand size pieces, set aside. In a large skillet over medium-high heat, add 3 T. of the olive oil and seasoned salt and heat for a minute or two. Working in batches, add the fish to the skillet and sprinkle generously with Penzeys Sunny Paris seasoning, and brown for 30 seconds on each side. Remove to a oven proof platter. Add the remaining 2 T. of olive oil and the butter, mix until the butter is melted. Finally, add the lemon juice and truffle oil. Stir well and pour over the fish. Bake in a 350F oven until the fish is done; fish cooks quickly so it will only take another 10-15 minutes to bake thoroughly.