Sauteed Thick Fish Fillets
By America's Test KitchenPublished on September 13, 2011
Time
25 minutes
Yield
Serves 4
Ingredients
Before You Begin
This category of fish includes those measuring at least one inch thick. Larger flaked fish, such as scrod, tend to fall apart easily during cooking. I found cutting the fillets into individual portions made them easier to turn and therefore less likely to fall apart. If the fillets look like they will crowd the pan, use two skillets rather than one. You want to ensure they brown, not steam. Serve the fish, if desired, with any of the related pan sauces.
Instructions
- Heat one large or two medium skillets over medium heat until drop of water beads up and evaporates, 2 to 3 minutes. Increase heat to medium-high; add oil or oil/butter combination to pan (or 1 tablespoon to each pan). Season fish with salt and pepper to taste. When oil starts to shimmer, add fillets, skin side up, to the pan or pans. Cook over high to medium-high heat until golden brown, 5 to 6 minutes, occasionally shaking pan gently to keep fillets from sticking. Turn fish with spatula, and add additional butter. Continue to cook over medium heat for 4 to 5 minutes, then turn off heat and allow residual heat to finish cooking it. Serve immediately.
Time
25 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was best. The trick in our fish fillets recipe was to brown the fillets undisturbed on the first side, in the fat and with assertive heat, until the edges and a thin border on each fillet turned opaque, resisting the temptation to check doneness constantly. All that activity can cool down the food, meaning the fish won't brown and will be more likely to stick to the pan.
Before You Begin
This category of fish includes those measuring at least one inch thick. Larger flaked fish, such as scrod, tend to fall apart easily during cooking. I found cutting the fillets into individual portions made them easier to turn and therefore less likely to fall apart. If the fillets look like they will crowd the pan, use two skillets rather than one. You want to ensure they brown, not steam. Serve the fish, if desired, with any of the related pan sauces.
Instructions
- Heat one large or two medium skillets over medium heat until drop of water beads up and evaporates, 2 to 3 minutes. Increase heat to medium-high; add oil or oil/butter combination to pan (or 1 tablespoon to each pan). Season fish with salt and pepper to taste. When oil starts to shimmer, add fillets, skin side up, to the pan or pans. Cook over high to medium-high heat until golden brown, 5 to 6 minutes, occasionally shaking pan gently to keep fillets from sticking. Turn fish with spatula, and add additional butter. Continue to cook over medium heat for 4 to 5 minutes, then turn off heat and allow residual heat to finish cooking it. Serve immediately.
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