Sauteed Medium-Thick Fish Fillets
Choose the right pan, get it good and hot, and judge your cooking time by the thickness of the fish.
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 ...