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And you will know– as soon as you read this post. Pan-seared fish is juicy, crispy, and delicate all at once. The first time I pan-seared a fish at home– it was a revelation. Suddenly, a whole new world of fishy goodness opened up. Or at least– it’s easy once you know what you’re doing.

(1) Season fish with salt and pepper and immediately place skin side down in pan, lowering the heat to medium. Add 3 tablespoons olive oil to pan. And it is EASY. To serve, place lentils in center of large plate; lay bluefish and asparagus over the top. Turn bluefish and sear 1 to 2 minutes or until browned. Heat a large sauté pan over high flame.
Add 3 tablespoons olive oil to pan. Transfer bluefish to paper towels to absorb excess oil. (1) Season fish with salt and pepper and immediately place skin side down in pan, lowering the heat to medium.

Steam the asparagus for 3 to 4 minutes or just until tender-crisp; toss with butter, salt and pepper.