Aanal's Fav Fish (Pan Seared)

Get any fresh fish fillet, whatever you fancy & whatever your fishmonger says is really fresh - quality is key with fish. As my hubby always says, fresh fish does not smell!

I personally love some of the pacific salmon (sockeye, coho etc.), halibut, or more delicate white fish such as flounder, sole.

Prepare the marinade - olive oil, salt to taste, lots of crushed ginger & garlic, red chilli powder & turmeric.

Variations to the marinade:
I usually like to add some sort of rub - whatever i have & something different everytime -to give it a little twist. You can buy use any store-bought fish or meat rub that you like - i've tried different things such as jamaican or moroccan spices. I recommend not using garam masala as it will give it a very 'typical & boring' Indian taste.
Another thing that i've yet to try is adding a little preserved Meyer's lemon to the marinade - i can feel the taste in my mouth so i'm convinced this is going to be yummy...

Rinse the fish just before prep time. Make a few slits across the body. Apply the marinade on all sides & inside the slits abundantly. Heat a flat pan & smear with olive oil. Once moderately heated, lay the fish on the pan. if you have more than one fillet, make sure that they're individually spread out. Let the fish cook through to the center until a nice crust forms. Turn sides & cook until done - you will have a nice darkish crust towards the center on both sides. Fish cooks quickly - this shouldn't take more than 10 or so minutes to prepare...

Remove from the pan & squeeze the juice from a fresh lime on it. Serve immediately.