The Seafood Cooking Method That Works For Almost Every Kind Of Fish - Tasting Table

""A typical everyday method would be to sear the fish in a hot pan to create a nice crust," Kumar says, "and finish it in the oven." This method is a good catch-all for most types of fish, but as Kumar explains, there are exceptions. "This method isn't suitable for all fish, such as delicate or thin fish since the meat falls apart easily." Delicate or thin fish include walleye and sole.But if you're thinking of cooking salmon, swordfish, or rockfish, go right ahead and try Kumar's tip."

""As for tips to keep in mind to create a beautiful sear, pat the fish dry to remove excess liquid prior to frying," he explains, "and for more lean cuts, add a touch of broth to the pan before popping it in the oven to keep the fish moist.""

"The broth you use can be vegetable or chicken broth, and it only needs to be a touch. Your pan-seared fish does not have to swim in it. A little butter in the pan before going into the oven will also help keep the fish rich, buttery, and moist. That butter will help thicken the broth, so it doesn't feel too soupy or runny when you pull the fish out of the oven."

Searing fish in a hot pan creates a flavorful crust, then finishing in the oven yields a reliably cooked fillet. The method suits many fish such as salmon, swordfish, and rockfish but is unsuitable for very delicate or thin fish like walleye and sole. Patting fillets dry before frying promotes a better sear. For leaner cuts, add a small amount of vegetable or chicken broth to the pan before oven finishing to maintain moisture. A little butter in the pan enriches the fish and thickens the broth so the result is moist and not watery.

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