Pan-Seared Roughy, lemon, mint, chive butter

Note: this recipe was part of a book I wrote called Eat Like A Maisel.

Yield: 2 servings

We don’t see much fish in the Marvelous Mrs. Maisel world. Which is a shame. Fish are funny. Especially the clown fish! (Though they’re too slapstick for me…) Astrid is surprised her gefilte fish gift goes missing, and Susie’s happy as a clam (which she ate, by the way) to get her claws on some lobster. I hope she figured out how to hide it under her hat.

This is a great one to keep in your tackle box of recipes. It’s quick and easy enough for a school night, but light and elegant enough for a date night. (I never want heavy foods for date night.) Throw some Blistered Green Beans or Roasted Asparagus on the plate for an easy side.

If you can’t find orange roughy, you’re not exactly off the hook. I’d recommend staying away from swordfish and other meatier fishes for this preparation, but you can use whatever type of fish looks freshest. Ask your fishmonger. Use your nose.

Speaking of which… The seafood counter should smell like seafood, which means it should not smell at all. My rule: if it smells like fish, cut bait and run.

2 (8-ounces, 225 g total) fish fillets
Kosher salt
4 tablespoons (56 g) butter
1⁄2 cup (20 g) green onions, 1⁄4-inch slice
4 tablespoons (4 g) mint
2 tablespoons (2 g) chive
4 tablespoons (30 g) nonpareil capers
2 tablespoons fresh squeezed lemon juice

Pat the fish dry with paper towels and sprinkle with kosher salt.

Add the butter to a medium nonstick skillet over medium heat. When the butter starts to bubble, add the fish.

Sprinkle the green onions over the fish and, tilting the pan, use a spoon to baste the fish for 5 minutes. Use a fish turner to turn the fish.

Add the mint, chives, and capers to the pan and continue basting for 2 minutes. Use the fish turner to move the fish to a paper towel–lined plate.

Divide the fish between two plates and top with the mint, chive, and butter from the pan. Drizzle the fresh-squeezed lemon juice over the fish.

For an optional, fancy-looking garnish, use green onion strips. To do so, slice down the length of the green onion, then slice on a severe bias.