Pan-Seared White Fish

To a spice grinder, add all spice mixture ingredients and grind until a powder forms.

Dust the tops of each fillet evenly with the spice mixture and gently pat it into the flesh.

Heat a medium skillet over medium heat and add EVOO and butter (you will likely need to add a little more of each as it evaporates later on to prevent sticking).

Place two fillets at a time spice side down in the heated skillet. Sear for about two minutes on each side and remove. You may want to place them gently on a cooling rack to drain any excess oil (do not put on a paper towel, they will stick).