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Preparing Restaurant Quality Fish at Home

October 12, 2012

How to Cook a Fillet of Fish:

  • Check the fish for bones
  • Pat each side of the fish dry with a paper towel
  • Heat small pan over medium high heat {yes, non-stick will make your life easier, but it is by no means necessary. The key to making sure your fish does not stick is having enough oil/butter in the pan}.
  • Add oil (plus a teaspoon of butter for added flavor). Your pan is hot enough when you see ripples in the oil, but too hot if the oil starts to smoke.
  • Sprinkle one side of the fillet with salt and pepper and place, seasoned side down, in the pan. As a general rule, each 1″ (in height/ thickness) requires 10 minutes of cooking time, like the halibut pictured below. Whereas a delicate fillet of flounder requires just one minute per side.
  • Sprinkle the top side with salt and pepper, flip and cook until fish feels fairly firm to the touch.
  • Turn off pan; remove from heat, sprinkle with fresh herbs (parsley and chives are always winners) and enjoy. Alternatively, if you have already seared both sides of the fish and it still feels soft to the touch, “finish” it in the oven (5 to 10 minutes at 300 degrees).

One Comment leave one →
  1. October 12, 2012 3:23 pm

    Love these tips! That halibut looks to die for – Taylor is one lucky man! 😉

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