Appears in Cook's Illustrated March/April 2010
Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.
To come up with a succulent, well-browned, thick-cut fish fillet recipe, we sprinkled the fillets with sugar before sautéing. This simple step accelerated caramelization, allowing the fish to develop a good crust before its interior had a c...