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Nori-Dusted Pan-Seared Rockfish

Preparation time: 10 minutes
Makes: 1-2 servings

• 1 medium rockfish fillet
• 1 teaspoon plum vinegar
• juice of half a lime
• 1/8- 1/4 teaspoon sea salt
• 1/8 teaspoon crushed black pepper
• dash of garlic powder
• 2 tablespoons unrefined, extra virgin olive oil
• 2 dried nori sheets
• 1/2 cup cilantro, chopped coarsely (for garnish)
• 2 roma tomatoes, cut into quarters

Wash fish under cold water and pat dry with paper towel. Combine fish with salt, pepper, garlic, vinegar and lime in bowl. Heat skillet to medium-high then add olive oil. Brown fish on both sides, about 2 minutes per side. Do not overcook. Crumple and crush nori sheets as you would a piece of paper. Sprinkle on top of fish with cilantro. Serve with tomatoes

Note: Flounder, halibut, cod or other white fish fillet can be substituted for the rockfish

Original Recipe Copyright 2009 by Genevieve Sherrow, Master of Science in Nutrition, Bastyr University