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Sautéed Thick, Firm-Fleshed Fish Fillets
- Makes
4
Main-Course Servings - Difficulty
Easy
Published 2007
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 - 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
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