#BEST PAN FOR SEARING FISH SKIN#

Continue to cook, tilting the pan so the butter pools in the side of the pan. Carefully flip the fish using a spatula and add the butter, lemon juice and capers to the pan.

#BEST PAN FOR SEARING FISH SKIN#

Sear, until the skin is golden and easily releases from the pan, about 3 minutes. Place the filets skin side of the fish down in the pan, pressing down gently for a few seconds so the skin doesn’t curl. Heat a large skillet over medium high heat, add the oil and heat through. Pat the fish dry (I use snapper below) with a paper towel and discard. Instructions to Make Pan-Seared White Fish While I recommend using a combination of chives, tarragon and parsley, other herbs like thyme or dill can be used as well. Herbs – A variety of herbs work well in this recipe.In this case I recommend using nonpareils, the smallest capers, packed in oil or water for the best flavor. The edible part of the caper plant is the immature flower buds, which are typically served pickled and packed in water, oil or salt. Capers – Capers have a tangy, salty flavor.I like to serve the fish with additional lemon wedges added just before serving as desired. Lemon – I finish the fish with a squeeze of lemon which complements the butter and herbs in this recipe creating a simple lemon butter pan sauce.Butter – I always use high quality unsalted butter – that way the level of salt added can be adjusted according to personal preference.The fish is cooked quickly at a high heat so using canola oil will not smoke as it cooks. Oil – I use a neutral oil like canola or grape-seed in this recipe instead of olive oil because they have a higher smoke point.

They can provide information about freshness, sustainability and more. If you’re overwhelmed with options, ask your fishmonger for help. While I like using skin-on fish fillets they can be substituted for skinless in this recipe. Since it has such a mild flavor, any of these are good fish for someone who isn’t prone to liking seafood because of “fishy flavors”. They are great because they are very versatile fish – they can be pan-fried, roasted, deep-fried, steamed or poached. Popular types of white fish are tilapia, cod, halibut, snapper, bass, grouper and haddock.

White fish – This is just an overarching term for mildly flavored, flakey and typically fairly inexpensive white-colored fish.

Instructions to Make Pan-Seared White Fish.

Best pan for searing fish