Sauted thin fish fillets

4 servings

Ingredients

Quantity Ingredient
1½ pounds Thin fish fillets 4 ea 1/2-inch thick rinsed and dried with paper towels, skin scored at 1 1/2-inch intervals
Salt and pepper to taste
2 tablespoons Butter, oil or combo

Directions

Note: fold the tail end under to fit all four fillets into one pan Heat one large or two medium skillets over medium heat until a drop of water beads up and evaporates, 2-3 minutes. Increase heat to medium-high; add butter and/or oil to pan (or 1 tbs to each pan).

Season fish with salt and pepper to taste. When foaming subsides or oil starts to shimmer, add fillets, skin side up, to the pan or pans.

Cook until golden brown, 2-3 minutes, occasionally shaking pan gently to keep fillets from sticking. Turn fish with spatula. If fillet is very thin, turn heat off immediately, allowing residual heat from pan to finish cooking fish. If fish is a little thicker, continue to cook over medium-high heat for 1 minute, then turn off heat and allow residual heat to finish cooking. Serve immediately.

Sauted Medium-Thick Fish Fillets (about ¾-inches thick) : increase cooking time on first side to 3-4 minutes and on second side to : 2-3 minutes.

Sauted Thick Fish Fillet (at least 1-inch thick) : increase cooking time on first side to 5-6 minutes and on second side to : 4-5 minutes over medium heat : add 1 extra tbs butter to pan when you turn fish Cook's Illustrated October 1995 Submitted By DIANE LAZARUS On 08-24-95

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