Seared Rockfish with Sizzling Ginger Sauce

This simple combo of fried scallions, ginger, and chiles will dress up any piece of fish, though it’s ideally suited to go with leaner-fleshed white fish such as halibut, cod, or rockfish. It makes enough for 4 servings, but you may find yourself drizzling on everything — wilted spinach, roasted potatoes, rice, cardboard — it’s that addictive!

• 2 (5- to 7-ounce) rockfish (or cod, halibut, or lingcod) fillets
• Salt and freshly ground black pepper
• ¼ cup neutral oil, plus more for sautéing
• 1 scallion, thinly sliced
• 1 inch ginger, peeled and cut into fine matchsticks
• 1 serrano or jalapeño chile, thinly sliced, seeded if desired
• 1 tablespoon fish sauce
• 1 tablespoon toasted sesame seeds
• ¼ cup cilantro leaves and tender stems
• Lime wedges for serving

Set the rockfish on a paper towel lined plate and season lightly with salt. Let sit while you prepare the sauce.

In a small skillet, heat ¼ cup oil over high. Add scallion and ginger and some or all of the jalapeño (depending on heat preference). Cook, stirring until sizzling and browned in spots, about 3 minutes. Transfer to a small heat-proof bowl and stir in the fish sauce and sesame seeds.

Heat 1 tablespoon oil in a medium nonstick skillet over medium-high heat until shimmering. Pat the fish dry and season with pepper. Add to the pan and cook, turning once, until golden and the flesh gently flakes around the edges, about 6 minutes, depending on thickness. Transfer fish to plates. Stir the sauce and spoon some over the fish. Sprinkle with cilantro and serve with lime wedges on the side. Enjoy!

Reach for an aromatic white wine or orange wine from grapes like riesling, gewürztraminer, pinot gris, or muscat. Anything within the range of bone-dry to a touch of sweetness will pair beautifully.