2 lg. rockfish, cod, ocean perch, or flounder fillets
Freshly ground white pepper to taste
1 c. or more white flour as needed
4 tbsp. clarified unsalted butter

Trim and clean fillets. If necessary, rinse under cold running water; drain and gently pat dry with paper towels. (Dan feels that any fish which has been out of the water for more than 24 hours should be rinsed.) Keep fish cold until just before cooking. It may be removed from the refrigerator 5-10 minutes before cooking. Sprinkle fillets with a bit of freshly ground white pepper. Salt is not necessary, especially if it is included in the sauce. Dredge fillets lightly in flour and shake off excess.

Heat clarified butter in a saute pan large enough to accommodate fish. You will need at least 2 tablespoons of butter per fillet. (Don't use too much, though, or you'll "boil" the fish in butter.) Place fish "rough" side down in pan. Saute until golden brown, then turn to other side. Saute until visible flesh turns opaque, or until juices emerging from already cooked side begin to look somewhat opaque. Do not overcook! All fish should be just "cooked through". Serves 2.