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This is a last–minute technique enjoyed by creative, action–minded cooks. The hot frying pan seals the juices inside and produces a rapid transfer of heat into the fish’s interior. You’ll need a heavy 12 inches pan such as those manufactured by Viking, Silver Stone, All–Clad and Calphalon.

To prevent splattering when adding the fish to the oiled pan, don’t marinate the fish. Instead, add a protective layer such as a dusting of flour or cornstarch, or a more substantial layer of bread crumbs or ground nuts.

Place the pan over medium–high heat. When hot, add 1 to 3 tbsp peanut, safflower, or corn oil; olive oil; butter; or any combination of these.

Roll the oil/butter around the sides of the pan so that the surface and sides are evenly coated.

When the oil gives off just a faint hint of smoke, add the fish. To prevent sticking, as soon as you add the fish, give the pan a slight jiggle so that the oil moves back under the fish.

Adjust the heat so the oil is always sizzling but is never smoking. Cook for 1–2 minutes until the fish lightly browns on one side, then turn it over.

If the fish is to be cooked in sauce, add the sauce and bring to a boil. Decrease the heat to low so the sauce simmers. For thick pieces of fish, cover the pan and simmer for 3–5 minutes, until done.