Ingredients

Green Curry Vinaigrette

• 1/2 cup rice vinegar
• 1/3 cup fish sauce
• 1 lime, juice only
• 1 teaspoon chili oil
• 1 cup vegetable or other neutral oil
• 2 tablespoons green curry paste (or more to taste)
• 1 lemon, zest only
• 1 orange, zest only
• 1 teaspoon grated ginger
• 2 teaspoons minced garlic
• 1 tablespoon minced shallots
• 1 jalapeno, seeded and diced
• 2 tablespoons chopped cilantro

Fish

• 4 fresh fish fillets (4 to 6 ounces each), such as snapper, flounder or other white-fleshed, flaky fish
• Kosher salt and freshly ground white pepper
• flour for dusting
• 2 tablespoons clarified butter

Instructions

To make the dressing, combine the vinegar, fish sauce, lime juice, and oils in a small bowl and whisk to combine. Stir in the curry paste. Using a wooden spoon or spatula, fold in the remaining ingredients. Store covered in the refrigerator until ready to serve.

Remove the skin and any bones from the fish and season lightly with salt and white pepper. Dredge lightly in the flour and set aside.

On a Wolf Burner, heat a large skillet or sauté pan over medium-high heat with the clarified butter. When the butter begins to shimmer but not smoke, immediately lay in the fish, working away from your body. Let the fish sear for about 2 minutes. Using a slotted spatula, turn the fish gently and cook for another 2 minutes on the second side.

Remove the fillets from the pan, drain briefly on paper towels, and place on a warm platter. Pour the vinaigrette over the fish and serve immediately.