How to Saute Fish
Chef Tom Colicchio shared his technique for how to saute fish as part of our Chefs' Secrets series.
- Yield: Makes 1 fillet
Source: The Martha Stewart Show, February Winter 2007
- Fish fillet (such as red snapper), skin on
- Coarse salt and freshly ground black pepper
- Olive oil
Using a skillet that is just large enough to hold fish, add enough oil to coat the bottom of the skillet; place over medium heat. Pat fish dry with paper towels and season skin side with salt and pepper.
Place fish in skillet, skin side down, and let cook about 7 minutes. Do not touch fish. Season flesh side with salt and pepper. If skin begins to curl, lightly tap down on fish, pressing skin flat against the skillet.
Gently turn fish over and continue cooking, flesh side down, until just cooked through.