Pan Sear Fish
Whether you are pan searing fish, frying fish or even grilling fish, there is a sweet spot to the flesh when it’s time to pull it off the heat. One minute too soon and it’s somewhat raw and one minute too long and it becomes dry. For a seasoned home chef or a chef in general, we can look at the fish and tell it’s done. Unfortunately, without the repetitious practice of cooking fish – it’s not necessarily that easy.
However, there are a few tips that will help you pan sear fish without undercooking or overcooking it.
Thickness: Do try to keep the filet on the thinner side. This will allow for even cooking without the fear of undercooking a thick filet.
Nonstick Skillet: A good nonstick skillet will keep the fish filet from burning, sticking and becoming a crumbly mess.
A Lid: Having a lid that fits the pan is a must as it will turn the skillet into a makeshift oven, ensuring a properly cooked piece of fish.
With those tips in mind, it’s time to start pan searing your filet.
Heat a nonstick skillet to medium heat. Season your fish filet with a bit of salt and pepper.
Place in the skillet with some olive oil.
After about 5 minutes, you’ll notice that the edges of the fish have started to turn white and become a bit crispy. You will also notice the color on the top is changing too.
This is when you will want to flip it over.
And cover it with the lid.
Cook for about 3 minutes longer if you have a piece of fish weighing in at about 0.7 pounds. Remove the lid and then squeeze lemon juice over the filet.
Let it cook for another minute, at most, and you’ll end up with perfectly seasoned and cooked pan seared fish.