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1
Set a 12-inch saute pan over medium-high heat.
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2
Score the skin side of the fish fillets with 3, long, thin slits.
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3
Season the fish with the salt and pepper then dredge to lightly coat with the flour.
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4
Add the clarified butter to the pan and, when hot, place the fish, skin side down in the pan.
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5
Cook the fish for 3 minutes, then add the butter to the pan.
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6
Continue to cook the fish as the butter melts and swirl the pan to be sure that the butter reaches all corners of the fish.
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7
Cook the fish for 2 minutes, turn over and cook for 30 to 60 seconds, or until just cooked through.
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8
Remove from the pan and serve with the Key Lime Beurre Blanc.
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9
Place all the ingredients, except the heavy cream and butter, in a 1-quart saucepan and place over high heat.
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10
Bring to a boil and reduce until the liquid is nearly evaporated, 12 to 14 minutes.
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11
Add the heavy cream to the pan and reduce by half, 1 to 2 minutes.
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12
Remove the pan from the heat and reduce the temperature to medium-low.
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13
Add a few cubes of the butter to the pan and use a whisk to stir constantly until the butter is melted.
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14
Return to the heat and add a few more pieces.
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15
Continue to place the pan on and off the heat, adding a few cubes of butter to the pan and whisking until all the butter is used.
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16
Remove the sauce from the heat and strain through a fine-mesh strainer.
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17
Keep warm until ready to serve - do not allow the sauce to boil or it will separate.
