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.

SERVES 4

TIME 20 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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