I have this theory that eating fish makes you smart. Anyone who knows me knows that at any given time I have some theory on the go about eating or drinking. For example in college there was the shots theory (if sugar is what makes you hungover then vodka shots are the way to go, the problem was the losing count thing..), the garlic root theory (that the root inside a piece of garlic was causing my indigestion) and about a zillion other allergy related theories. I think this one has merit though, plus if fish makes you smart and wine makes you stupid then as long as I balance them out I end up where I started!
So with all the fabulous things in season right now I have been trying to be more proactive about trying new seafood and cooking it myself. I have been paying lots of attention to Helen at Beyond Salmon‘s site and she has pretty much taught me all I know about this technique, so she gets all the credit and hopefully I won’t shame her by giving out bad advice.
How-to Sear Fish:
In order to get that beautiful restaurant sear you don’t need to flour your fish. Simply pat both sides dry and salt and pepper it. Heat a non-stick skillet over medium heat, when it is hot add a healthy pat of butter and when that starts to bubble add the fish serving side down (skin down if it has any). Allow to cook until brown and crispy about 3-4 minutes. Flip the fish and cook for another minute minimum. The rule of thumb is not more than 8 minutes per inch of thickness.
Depending on the fish and your taste your cooking time will vary. For me most fish should be medium rare to medium depending on the fish.
I have in the last week cooked an arctic char fillet, a halibut steak and my biggest success that even J gobbled up was the sable. One thing that you do not want to do is to use a pan where the fish is likely to stick – Helen has had success with cast iron as well as the non-stick but I have only tried out the non-stick. Also try not to fuss too much, go ahead and check the browning but there shouldn’t be any reason to flip it more then once. If you want to check for done-ness by seeing if it flakes go right ahead.
The Sable:
Here is the arctic char, and my lemon caper pan sauce, but it is still under development:
Tags: Cook, Cooking Techniques Seafood, Fish
{ 6 comments… read them below or add one }
Katerina, I’ve yet to try Sable fish but I’ve heard only good things. What other fish is it reminiscent of?
It really is kind of it’s own thing. I am not sure what to compare it to, it is a white fish but with a really meaty and buttery flavour. I have also had it smoked which is fantastic. Try it, thats the only way to really discover it I guess!
The fish looks great. Actually, it’s been proven that wine makes you smart! About 4 oz of red wine a day can help improve your memory and it can even help you learn more; all the more reason to drink!
Oh! That is a good point, lending even more to my theory that fish and wine are the perfect combo. Although I generally choose white over red…
Oh man — that looks gorgeous! It’s only morning, and you already put me in the mood for a beautifully seared piece of fish. West coast must be nice. When I was on vacation in Seattle and Vancouver, it amazed me how you could get sable anytime, anywhere. Here, it’s a special treat
I should go visit the west coast more often.
Tee hee, its true we are lucky – but even though it is local doesn’t mean its cheap.