Pan-Fried White Fish with Chilled Marinated Tomato-Basil Salad
"Experience a vibrant symphony of heat and frost with sizzling golden-seared fish paired against a zesty, chilled summer salsa."
Instructions
In a medium bowl, combine the chopped tomato, sliced onion, and red chili pepper.
Add the apple cider vinegar, chopped basil, and 1 tablespoon olive oil. Toss gently until evenly mixed.
Season the salad with salt and black pepper. Cover and refrigerate for about 3 hours to allow the flavors to fully develop.
Pat the fish fillets dry with paper towels, then season both sides with salt and black pepper.
Heat 3 tablespoons of olive oil in a skillet over medium heat. When the oil is hot, add the fish fillets in a single layer.
Pan-fry the fish for about 4 minutes per side, or until golden brown and cooked through.
Serve the warm pan-fried fish immediately alongside the chilled marinated tomato salad.