How To Saute Thin Fish Fillets

Preparation

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).