2 each Whitefish fillets, skin on and cut in half
2 tablespoons Canola oil
2 ounces Poached herring butter sauce
- Heat sauté pan over medium high heat. Add canola oil and sear fish portions skin side down.
- Continue cooking until browning appears up the side of the fish. Turn fish over and continue cooking for 1 minute. Remove from pan.
- Plate fish with poached herring butter sauce under the fish to keep skin crispy.
- Serve with 1/4 Cup Creamy Grits and 1/4 Cup Sweet Corn Chow Chow.