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how to sear fish (a video)

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11 March 2009

how to sear fish (a video)

Before I met the Chef, I baked all my fish. I timed it out, a minute per inch of thickness, or some other rule I had read in a magazine somewhere. It came out tasting bland and "healthy." I convinced myself I was feeding myself well.

And then I tasted the first piece of fish the Chef seared for me and I realized I had been cooking out the flavor, eating it too well done. I've never gone back.

In this little video, the Chef shows you how to cook the snapper fillets we cut up last week. Once you see it, you might try it yourself. You'll never think of fish the same way again.

I apologize for the sound quality, at times. I don't know why I didn't realize that sticking a tiny video camera into a skillet full of sizzling fish would dampen the sound of the Chef talking, but I know it now. Also, the same focus issue as last week. (Here's a secret. We filmed last week's and this week's on the same day.)

Never mind all that. Just watch him work. And then eat a great piece of environmentally safe, delicious fish. Enjoy.


At 9:59 AM, Anonymous Anonymous said...

We almost ALWAYS overcook fish for some reason, but NOW I know how to do it properly. Thanks!!

At 12:36 PM, Blogger Unknown said...

I have been a lurker for the last year. I enjoy your writing and your love of cooking. I must say that I so appreciate these videos. They are a cooking class and I have learned much from them. I have some salmon that I have tried different ways of cooking and am actually having to force myself to cook the next piece. However, now I am really looking forward to searing it and popping it into the oven for a minute and tasting the result. Thanks bunches!!

At 3:09 AM, Anonymous Anonymous said...

Thank you Shauna and Danny for this series, I so look forward to tuning in every week!

At 5:27 AM, Blogger Lauren Denneson said...

What great timing - I have been wanting to venture into the world of cooking fish for some time, but have been hesitant. I too would have been cooking it in the oven, probably until over-done, but I'll try it this way! Thanks for all the helpful information :)

At 5:45 AM, Blogger Caitlin said...

That video was just what I needed! Altho I cook salmon in my cast iron pan, I am probably not putting enough oil in the pan, nor was I leaning the pan away from me to place & turn the fish.
I have found that most meats taste a whole lot better if you don't cook them to death. Liver and lamb chops are frequently overcooked and subsequently eschewed. or, "ewwwed". lol.

At 11:12 AM, Anonymous Anonymous said...

Yup, I have been overcooking my fish as well. Do you realize how much volume filet of sole loses when overcooked? It shrinks soooo much!


At 3:35 PM, Blogger sbrbaby said...

Thank you for this! I so look forward to searing fish without half of it left stuck to the pan and the other half under/over done in a mess on my plate. On a side note, I made the rice noodle soup for the first time last week and already it's a favorite "detox" meal of ours--so fresh and tasty!

At 6:34 PM, Anonymous Anonymous said...

Thank you for these videos!

I would like to see the chef go on Top Chef. I think it would do a great deal to raise awareness of CD. Plus, I am certain he would win :-)

At 8:37 PM, Blogger Susanne said...

Thank you! It is always a joy to watch a professional. Now I see I've been flipping the fish over too soon. two get a nice vibe going, which I love.

At 11:39 AM, Blogger chris said...

Okay, you two are very cute and funny. Next, how about tutorial on how to get a cast iron skillet that seasoned. I'm envious.

BTW, I imagine you'll be happy to get rid of that electric stove?

At 10:50 PM, Anonymous Fanny said...

Thanks for the video! I love fish but always steamed or baked. Searing will be a new adventure.


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