From America's Test Kitchen Season 13: Two Ways with Fish
This restaurant-style dish requires a pot of pricey olive oil and promises super-moist, delicately cooked fish. Using a small skillet and flipping the fish halfway through allowed us to cut back to 3/4 cup of oil, which we employed to crisp flavorful garnishes and finally blended into a creamy vinaigrette.
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.Watch the Video
Fillets of meaty white fish like cod, halibut, sea bass, or snapper work best in this recipe. Just make sure the fillets are at least 1 inch thick. A neutral oil such as canola can be substituted for the pure olive oil. The onion half in step 3 is used to displace the oil; a 4-ounce porcelain ramekin may be used instead. Serve with couscous or steamed white rice.