How to Pan-sear a Fish

About this Recipe

No beurre blanc recipe is complete with without a delicious piece of pan-seared fish to serve it with. It’s a quick and simple ingredient to prepare, making it a perfect weeknight protein. I love the flavor of caramelized crust or crispy skin to deepen the flavor and texture profile of the fish. Plus, it takes less time to pan fry than it does to roast a piece of fish in the oven.

Most chefs and well-practiced cooks rarely use a thermometer for fish cookery, instead relying on visual or textural cues to guide their cooking. Raw fish flesh has an almost translucent appearance, and, as it cooks, will transform and become opaque.

In search for some fish cookery tips, I reached out to Mark Usewicz, who is not only a co-owner of Mermaid’s Garden, but also a deeply experienced chef who trained and worked in highly-rated restaurants in Boston and Paris.

“I cooked in restaurants for almost 20 years so I really just rely on appearance and feel to see if the fish has firmed up enough and to allow for a bit of carry over cooking.

One helpful thing perhaps is using a cake tester or a paring knife. Stick it in the thickest part of the fish for a few seconds then check on the inside of your wrist. If it’s warm it’s good to go.”

Beurre blanc goes with any fish, but the individual varieties have different cook times and temperatures depending on size, fat content, and flesh type. If using a thermometer, there are plenty of reputable sites that share internal temperature information about specific fish types. I recommend checking those out if you have any questions.

I do my best to support sustainable fishmongers like Mermaid’s Garden, not only for the positive environmental impact, but because the quality of their products is top-tier. Check out their shop in Prospect Heights, Brooklyn to find gorgeous fish, shellfish and also caviar and roe for the beurre blanc recipe. They have a fantastic pantry selections with so many unique offerings like specialty pastas, tinned treasures, and so much more.

Instructions

1. Heat a large, dry skillet over high heat for 5 minutes. Reduce heat to medium-high, add 2 tablespoons of oil, and swirl the pan. It should shimmer right away. While the skillet heats, pat dry the fish fillets with a paper towel. Season with salt and pepper.
2. Having a flexible fish spatula ready, working in batches, gently lay one fish fillet in the skillet, skin side down, and immediately use the spatula to press the fish skin into the hot skillet. The flesh will seize for a moment, and after about 40 seconds, the fish will relax. Add the second fish fillet and repeat. Cook the fish, occasionally using the spatula to press down, until the bottom is deep golden brown, most of the flesh is opaque except for the top, 4-5 minutes. Flip the fish and cook until the fish is cooked through and the flesh is opaque. Remove to a plate, skin-side up. Add the remaining one tablespoon oil to the skillet and repeat with the remaining fish.

Serving options: serve seared fish with beurre blanc, or as a side to Calamansi Pasta, alongside a rice bowl or salad.

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