Pat the fillets dry with paper towels. Season with salt and pepper to taste. A one pound fillet sliced into 4 portions was easier to handle than a big old slab of fish
Dust the fillets lightly (both sides) with white rice flour or sifted AP flour.
Sauce ingredients: Pinches of red pepper flakes, 1/2 cup white wine, sliced Italian pitted olives and a pat of butter will finish the sauce ingredients.
4 large green olives and 4 large black olives (most grocery stores have a great olive bar to choose from).
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Heat the olive oil in a large nonstick skillet over medium heat. Once hot, add the fish and sear on one side for 4 minutes. Flip the fish and sear for another 4 minutes. Add the wine and olives and cook, covered, until the fish is cooked through, about 4 minutes. The wine will create a light sauce to which you can add a small pat of butter. To serve plate the fish and drizzle a little of the sauce over the fish. The olives offered a touch brininess that went well with the fish
Cucina Magia 