Published March 1, 2005.
To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a separate saucepan while cooking the fish.
When it comes to the size of a fish fillet, there are generally two categories; thick and thin.Thickness determines in part how long the fillet must be cooked. For the purpose of this recipe, we are putting fillets 5/8 inch to 1 inch thick in the thick category. To serve four, try to select four 6-ounce fillets; alternatively, use six 4-ounce fillets. In the thin category are fillets 1/4 inch to 1/2 inch thick. If the fillets are small (about 3 ounces each), use eight; if they are slightly larger (about 4 ounces each), use six. Do not use fillets thinner than 1/4 inch, as they will overcook very quickly. Note that the sauce recipes are meant to be prepared before the fish fillets are cooked. The sauce is then held until serving. To pick the right catch of the day, link to the "Gone Fishin" How To in the right column.
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