How To Cook Fish on the Stovetop

November 02 , 0201

A- Pat the fish dry: Use a paper towel to pat the fish dry on both sides. Sprinkle with salt and pepper: Sprinkle the top of the fish generously with salt and pepper. B- Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan. C- Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan. D- Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!) E- Season the other side of the fish: While the first side cooks, season the other side with salt and pepper. F- Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily. G- Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don't worry if it flakes apart a bit as you serve it.

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