20-24OuncesFish filetsI used Mahi Mahi, any thick filet would work (cod, tuna, salmon)
1/3CupFish spice rubI used HeathGlen’s master fish rub
4TbspRefined olive oil (divided)Or grapeseed oil (or an oil with a high smoke point);
3LargePlumsCut into wedges
1/4CupChicken brothAlternatives: orange juice or vegetable broth or sherry or water
Cut the filets into desired length and pat dry with paper towels. Sprinkle the spice rub liberally over the filets and rub it in. (add salt if your rub doesn’t have any in it). Turn them over and repeat on the opposite side. Set aside while you make the plum sauce
In a pot or skillet, heat 2 Tablespoons refined olive oil (or other oil) over medium high heat. Add onions and caramelize by cooking and stirring for about 5 minutes or until transclucent. Then add plums, butter and broth and cook together for 2-3 minutes until it thickens to your liking. Remove from heat and set aside.
In a skillet, heat 2 Tablespoons refined olive oil (or grapeseed oil) over high heat until it starts to smoke. Add spice-rubbed filets to the skillet and sear/cook for1-2 minutes (time depends on thickness of filets - do not overcook). You should see the filet is white at the bottom, and still raw/transparent in the upper part of the filet. Gently turn or flip the filets and cook on the other side for 1-2 minutes. Add the plum sauce to the skillet to heat up and blend together with the fish.
Transfer fish to a serving plate and spoon the plum sauce over it. A good side dish is something green and crispy like green beans. Rice is a common side dish if you are not low carb.