James Peterson

Sautéed Thick, Firm-Fleshed Fish Fillets

Preparation info
  • Makes

    4

    Main-Course Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

Use salmon, striped bass, sea bass, or similar fish for this recipe. If you are buying fillets with the skin on, make sure the skin has been scaled.

Ingredients

  • Four 6- to 8-ounce fillets
  • Salt
  • Pepper
  • 3

Method

Season the fillets on both sides with salt and pepper. In a sauté pan, preferably nonstick, heat the oil over high heat until it just begins to smoke. (If you are using an aluminum or stainless-steel pan, the oil should be even hotter—it should be distinctly smoking; if using whole butter, sauté over medium heat.) Place the fillets in the pan. Put skin-on fillets skin side down and immediately