Pan-seared fish is tender and delicious.
Pan searing is a technique that puts color and a caramelized crisp texture to the outside of a piece of fish while leaving the inside flaky and tender. It also seals the outsides of the fish, keeping the moisture inside so the fish doesn't dry out. This technique works for any kind of firm-fleshed fish.
Instructions
1. Cut your fish fillet into 6-oz. portions. Use needle nose pliers to remove any small bones. Liberally salt each of the fillets.
2. Pour 2 tbsp. of peanut oil in the frying pan and bring to the highest possible heat without smoking. Use peanut oil, rather than olive oil, because it has a higher smoking point.
3. Add the fish fillets skin-side down to the hot oil, very carefully. Lay the edge of the fish nearest you down first so that any oil splashes will move away from you.
4. Cook the skin side of the fish for 5 minutes, or until crisp and brown. Carefully flip the fish and sear the other side for 5 minutes or until the fish is cooked through.
Tags: minutes until
