Heat two large nonstick skillets (or one, and cook in batches) over medium-high heat with enough olive oil to cover the bottom. When the oil is almost smoking, lay the fillet in the oil to coat, then turn over to cook opposite side.
Cook, without touching, for one to two minutes per side, depending on thickness. Remove from the heat and plate, topping with the pico de gallo. Squeeze a little lime juice, crack fresh pepper, and serve.
Submitted By: Kyle
Original Source: Serious Eats
SOOOO tasty! This has become a regular in our summer rotation. I use jarred salsa if I'm in a rush....