Sauteed Medium-Thick Fish Fillets

Name: Sauteed Medium-Thick Fish Fillets
Yield: Serves 4
Ingredients: 1 1/2 pounds, fish fillets (medium-thick, such as striped bass or snapper), rinsed and dried with paper towels, skin scored at 1 1/2-inch intervals; , Salt and ground black pepper; 2 tablespoons, vegetable oil, or combination of oil and butter

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Appears in Cook's Illustrated September/October 1995

Main Courses

Fish & Seafood

Weeknight

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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