Truffle Oil Seared Bronzini


  1. Place oil in sauté pan and heat. Add thyme to the oil.
  2. When pan is hot add fish and sauté on one side until golden brown.
  3. Add butter to pan and then turn fish, basting it every 20 seconds or so.
  4. Place biscuit cutter on middle of the plate.
  5. Dish rice into it and then take off cutter forming a nice rice ring.
  6. When fish is done place fish over rice, spoon one last butter oil over fish and then top with microgreens and serve.


  • 1/2 oz microgreens
  • 1 tsp Nature's Best Dairy® Butter
  • 1 oz oil, truffle
  • 6 oz rice pilaf
  • 1 The Fresh Catch® Bronzini
  • 2 sprigs thyme, fresh