Sam Choy's Kitchen recipe: Ajillo sauce (with whitefish)
7 oz. Fish Filet 3 Tbsp. Olive Oil 3 Tbsp. Garlic, chopped (or to taste) Chile de Arbol (Red Chili Pepper), chopped (to taste) Kosher Salt, to taste 3-4 Tbsp. Unsalted Butter
Season filet with salt. In a hot sauté pan, add oil and filet and sear until golden brown. Turn filet and add garlic and chilies. Cook until desired temperature is reached. Finish with butter until sauce is formed. Plate fish and pour sauce over fish.