Chilean Sea Bass, Pan-Seared With Lime

2 Servings

2 Chilean Sea Bass Fillets (8 Oz Ea)
? Tsp Salt
? Tsp Pepper
2 Tbl Flour
2 Tbl Olive Oil
1 Lime Zest
? Cup White Wine

1. Sprinkle the fillets with salt and pepper, then dust with flour and set aside.
2. In a large saut? pan or skillet over medium-high heat, cook the seasoned fillets in olive oil for three minutes, or until the undersides are golden brown. Turn the fillets and add lime zest, lime juice and white wine. Gently shake the pan to distribute the juices, then cover,

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