Amara Enciso suggests a method that blends 80% high smoke point oil with 20% high fat oil for perfect seared fish – it minimizes sticking and enhances flavor.
The blend of oils, such as avocado and extra virgin olive oil, allows for high heat cooking while introducing rich flavors and ensuring the fish crisps nicely.
To prevent fish from sticking, it's crucial to heat the oil sufficiently and resist the urge to flip the fish too soon during the cooking process.
This 80-20 oil method not only improves the browning of the fish but also preserves moisture, preventing the delicate flesh from breaking apart.
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