Skillet-Roasted Fish Fillets

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Appears in Cook's Illustrated March/April 2010, America's Test Kitchen TV

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.

SERVES 4

TIME 30 minutes

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WHY THIS RECIPE WORKS

Pan-roasted fish seems like a simple dish, but in reality it is usually only well executed by practiced chefs. At home, the dish often results in dry, overbaked fillets. We set out to develop a foolproof recipe for producing succulent, well...

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