![\"DSC_0033\"](\"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2014\/12\/DSC_0033.jpg?resize=655%2C435\")
<\/a><\/p>\nPan searing fish tips…<\/p>\n
1. Use a well seasoned flat (not wonky) cast iron saut\u00e9 pan or a heavy bottomed non-stick pan. The bonus of using a cast iron skillet is that you can pop it in the oven without the handle melting. Most professional non-stick pans can take limited time in a hot oven \u2013 \u00a0but it’s not recommended. Probably obvi but, if your skillet is not flat you will not get an even sear.<\/p>\n
2. Add enough high-heat canola oil to coat the pan generously and make sure the oil is shimmering and almost<\/em> smoking before adding the fish. Place the fillet in the pan delicately, don’t just throw it in because you’re afraid of getting burned \u00a0\u2013 you’ll make a mess with hot oil and do the very thing you were trying not to do!<\/p>\n3. Use a fish spatula to press down firmly for ten seconds. This technique will ensure that your fish cooks evenly and flat without curling up at the edges.<\/p>\n
4. After the ‘spatula press’ of the fish; release. Give the pan a gentle shake by swirling the pan in a circular movement, loosening the fish to swirl about too, \u00a0all the while keeping the skillet on the grates and over the heat. Stop the swirl motion and press the fish again with the spatula for ten seconds. Then swirl again gently. Why give it a swirly? Because sometimes there are little spots that burn on the fish and this allows oil to move freely underneath providing even coloration.<\/p>\n
5. After two minutes, stick the pan in the oven without flipping the fillet. Let the fish cook at 450\u02daF for about 4 minutes (depending on thickness) until you can see that the edges are white and the face of the fish has lost some of it’s translucency \u2013 but not all<\/em> of it \u2013 medium rare is always the desired temperature for fish. If the fish is thin, then skip this step and go to the next.<\/p>\n5. Take the skillet out of the oven and place it back on the stove top (no heat required, the pan will be hot enough at this point). Using your fish spatula and two fingers to hold it in place, carefully flip the fish over (no splashing) and kiss the face side for thirty seconds. Voil\u00e0! \u2013 your fish is perfectly cooked!<\/p>\n
Pan sear like a pro! And happy holidays!<\/p>\n","protected":false},"excerpt":{"rendered":"
Oh how I WISH that I had stayed current with my blog over the last 8 months, but alas I’ve been so busy with 5 restaurants that weekly… Read More »<\/a><\/p>\n","protected":false},"author":2,"featured_media":5750,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[675,7],"tags":[26,46,129,132,145,173,232,1516,245,251,1412,1411,1179,967,283,307,313,323,836,1416,1414,1415,404,1418,413,874,502,510,511,516,1394,860,1419,855,1417,1413,618,657,658,660],"class_list":["post-5740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-recipes-2","category-recipes-2","tag-amy","tag-bacon","tag-chanterelles","tag-chef","tag-christmas","tag-cook","tag-elegant","tag-faz","tag-featured","tag-fish","tag-flounder","tag-fluke","tag-for","tag-garnish","tag-glaze","tag-hedgehog","tag-holiday","tag-how","tag-image","tag-lardon","tag-lentil","tag-lentils","tag-ms-glaze","tag-mushroom","tag-new","tag-new-years","tag-puree","tag-recipe","tag-recipes","tag-restaurants","tag-sauces","tag-seasonal","tag-shrooms","tag-special","tag-spinach","tag-sunchoke","tag-to","tag-white","tag-wild","tag-winter"],"jetpack_publicize_connections":[],"acf":[],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2014\/12\/DSC_0031.jpg?fit=4288%2C2848","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2kn35-1uA","post_mailing_queue_ids":[],"_links":{"self":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/5740","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/comments?post=5740"}],"version-history":[{"count":14,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/5740\/revisions"}],"predecessor-version":[{"id":5854,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/posts\/5740\/revisions\/5854"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media\/5750"}],"wp:attachment":[{"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/media?parent=5740"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/categories?post=5740"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.amyglaze.com\/wp-json\/wp\/v2\/tags?post=5740"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"DSC_0021\"](\"https:\/\/i0.wp.com\/www.amyglaze.com\/wp-content\/uploads\/2014\/12\/DSC_0021.jpg\" "\\"Pan")
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