re: pan seared fish recommendation needed

If the filets were previously frozen & now kinda watery, blot w/paper towels. Dust (not dredge) w/seasoned flour, heat butter in a skillet over med-high heat; when it stops foaming, add the fish. Flip when the underside is as brown as you like; cook briefly on the second side & remove to a warm plate/platter before it overcooks (note: people have varying ideas on how "done" fish should be. Undercook it slightly as some carryover cooking will continue after it comes out of the pan...kinda like cooking scrambled eggs).

Meanwhile, add another pat of butter to the pan & a few tablespoons of something acid: maybe lemon/lime/grapefruit, or white wine, a fat spoonful of capers & and a little of their brine, a drizzle of pomegranate molasses, tamarind paste & water, or whatever floats your boat. Add something finely chopped and aromatic, like: maybe shallots, garlic, fresh herbs, cracked pepper, a pinch of smoked paprika, chives, etc. Reduce for a few seconds over high heat, pour over fish. If you want, a little crabmeat folded into the pan sauce just until warmed is nice.

Mix & match the acid & savory components to complement your side dishes or beverages. I prefer butter to oil for a simple fish dish...it browns more quickly and makes for tastier pan sauces.