Seared Perfection

by dino copses

To sear a filet of fish you need a well-seasoned, heavy duty, French steel pan. (See “Chef’s Secret”.) Searing or browning, also know as the Maillard reaction, caramelizes the natural sugars and proteins on the surface of the fish (or meat) and gives it more profound flavor. You also need a good exhaust fan or some open windows in the kitchen as high heat cooking can produce a lot of smoke. Preheat oven to 500 F. Pat filets with a paper towel just prior to frying to ensure they are dry. Salt and pepper them at the last minute. If there is any moisture on the filets they will not brown, they will steam instead. Place oil in skillet and heat over medium high heat until the oil ripples and is just about to smoke. Carefully place the filets in the pan, skin side down and fry undisturbed for approximately 2 minutes or until a nice golden crust forms on the underside. Flip filets and place in the hot oven for 3-4 minutes, depending on the thickness of the fish. To check for doneness, place a metal skewer in the center of the filet for 5 seconds, remove and gently touch tip to lower lip; if the tip is warm the filets are done. If the skewer tip is cold they need a couple more minutes. If the skewer if hot the fish is overdone.

CHEF’S SECRET

French steel pans are some of the oldest and most trusted pans in the French “batterie de cuisine” or culinary arsenal. At 2–3 mm thick, they withstand high heat, and create an excellent sear on fish and meats. When well-seasoned, they have a nonstick surface. Contrary to Teflon pans, steel pans will last forever and won’t leave flecks of nonstick-coating on your omelets. They are easy to take care of and usually cost under $40. I recommend an 11 or 12 inch pan for fish and meats.