Chef Maxwell's
Seared Rockfish with
Mushroom Crust

Servings 4

1 ½ pounds fish fillet, Rockfish or other white fish
2 ounces dried and powdered mushrooms
1 tablespoon vegetable oil
salt and pepper

Wash and trim the filets. Remove the skin. Season with salt and pepper and coat with mushroom powder. Heat the oil in a non-stick pan and sear the filets, cut side down, until browned. Turn the filets gently and brown on the second side.