How To Saute Thin Fish Fillets
Equipment: Heavy-bottomed sauté or frying pan, meat thermometer
- Lightly season both sides of each fillet.
- Carefully add butter and canola oil in equal parts to a hot sauté pan. Once the butter stops sizzling, quickly sear both sides of the fillets.
- Leave to cook for approximately 5-7 minutes on one side for better color and texture.
- Turn the fillets over and finish cooking, until small white bubbles form on the top of the fillet (usually 128-138°F on a meat thermometer, depending on the fillet size and the type of fish).