Sauteed Medium-Thick Fish Fillets

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Appears in Cook's Illustrated September/October 1995

Choose the right pan, get it good and hot, and judge your cooking time by the thickness of the fish.

SERVES4

TIME20 minutes

WHY THIS RECIPE WORKS

We chose sautéing for our fish fillets recipe because it added a delicate, crispy texture and flavor we couldn’t get with other techniques. For all fillets, we found that cooking them first on the smooth, rounded side—not the skin side—was ...

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