Searing fish is about breathing. You have to turn the heat to high and place those fillets in enough oil, set a timer for 2 minutes…and then walk away.
Just do it. Do something else. Pretend the fish isn’t there for a whole two minutes. Smoke is rising, fire alarms might go off, things are crackling, but the fish’s cries need to fall upon your deaf ears.
Then flip it over, cover the pan, reduce the heat finally, and set another timer for somewhere between 2 and 7 minutes depending on the type and thickness of fish.
Remove to plate. Serve. Smile. Thank me. And mostly thank Becky Selengut, who taught me this valuable lesson.
Seared Mackerel
Note: mackerel from some places caught in some ways is apparently no longer OceanWise certified. Check to make sure it’s sustainable before buying. Your local fishmonger should know. If he/she doesn’t, go somewhere else.
1 tbsp high-heat oil (canola, vegetable, grapeseed, coconut)
4 mackerel fillets (have the fishmonger fillet it as it’ll be fresher this way. You can also buy pre-cut fillets. Either with or without skin is fine. If you buy the whole fish save the head and tail and bones for fish stock. It’s great with leeks.
sprinkle of salt and pepper
Season trout with salt and pepper o both sides. Heat oil in large skillet (preferably cast-iron) over high heat. Add fish skin side down (if there’s skin) without crowding pan (do two at a time if necessary). Do not reduce heat. Breathe. Set a timer for 2 minutes. The fish should release from the pan when the fillet is browned. That is not always the case, however, depending on the pan…
Flip fish over, reduce heat to medium low, cover skillet, and cook 5 minutes or until fish is cooked through. It should be opaque and flake easily. Or be just before the flaking stage.
Leave a Reply