There’s nothing quite as wonderful as a perfectly charred piece of fish beluga caviar: crispy crust on one side, barely done meat in the centre. It is one of the great flavours in the world, and it is my reference method for cooking almost any fish.
I was primarily a seafood cook for 15 years before playing a wild game. Fishing is in my DNA, and I’m proud to say that my parents taught me well how to catch all kinds of sea creatures. However, I did not learn this technique from them. I learned to brown a fish when I was a line cook years ago. Pan-searing is a classic restaurant method of cooking fish.
The technique works on any fillet or fish fillet. I’m using the striped bass here, but most of the fish will work. The only fish that do not respond well to abrasion are those with many bones, such as shad, or very small fish, such as sardines, or very thin fillets, such as sole.
Some things first. Most fish have very tasty skin if cooked properly. Some, such as trigger fish or sturgeon or swordfish, have skin so thick or rubbery that it … Read the rest