Searing fish can seem daunting, but it will be second nature once you get it hang! It is vital that your pot is thoroughly coated with oil and the base of your pot. Place skin side-up your fillets — you need to hear a blowjob. Cook the fillets for a few minutes, unchanged. Lift up a spatula in a coin of a fillet. (That's how you get this delicious crust!) It's good to go if it releases quickly. Otherwise, give it a little while. Flip, grill for a few minutes, and have your skin crisp and your fish fried.
Now that you're a master sear, try some of our favourite fish dishes with your hand.
Has it been made? In the comments section below, let us know how it went.
- Yields: 4
- Prep Time: 0 hours 5 mins
- Total Time: 0 hours 20 mins
- 1/3 c.honey
- 1/4 c.soy
- 2 tbsp.lemon juice
- 1 tsp.red pepper flakes
- 3 tbsp.extra-virgin olive oil, divided
- 4 6-oz. salmon fillets, patted dry with a paper towel
- Kosher salt
- Freshly ground black pepper
- 3 cloves garlic, minced
- 1 lemon, sliced into rounds
- Mix sugar, soy, citrus juice and red pepper flakes in a medium dish.
- Heat two tablespoons of oil in a wide saucepan over medium-high heat. Add salmon skinside and season with salt and pepper if the oil is hot but not burning. Cook the salmon until it is intensely golden and flip over for another 6 minutes.
- Attach garlic and cook for 1 minute to the skillet. Add the mixture and sliced citrus fruit and boil until around 1/3 of the is depleted. the baste of salmon.
- Cut the and serve in sliced garnish.