Simply film the skillet with a neutral oil, and then sear the fish on both sides. Add a nob of butter to the pan and baste like crazy as it melts. The trout will form a lovely crust as the butter ...

This Mahi Zafaroni (Pan-Seared Fish Fillet with Saffron and Sun-Dried Lime) recipe gives snapper a gorgeous golden color from a saffron rub.

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