Published March 1, 2010. From Cook's Illustrated.
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 chance to dry out. Transferring the browned fillets to the oven to roast just until their centers were a touch translucent provided the perfect finish to this simple, juicy fish fillet recipe.
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.
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