There’s nothing more satisfying that searing a beautiful piece of fish and getting a nice crust and crispy skin right at home. This isn’t much of a recipe, since the ingredients are all pretty simple, but this blog post is more focused on technique, similar to my blog post on the scallops. Same method here but with fish instead.

I love using red snapper or halibut when I sear fish at home, since they’re pretty sturdy and taste great with just about anything. You’ll need a nice stainless steel pan, a fish spatula, a cake tester, and a little patience to get this dish just right. Yes, a cake tester.

In the restaurant industry, chefs and line cooks often use cake testers to make sure proteins like fish are done and ready to serve on the line. You insert the cake tester into the fish the same way you would a thermometer and then place the metal end on the inside of your wrist or right under your bottom lip. If it’s warm to the touch, your fish is ready to be taken out of the pan to rest.

If you don’t feel comfortable doing this, you can definitely use a thermometer to check the internal temperature (safe zone starts at 145ºF internally) but I honestly never do with fish at home since I often do it by sight and feel of the fish itself due to my experience. Do what makes you most comfortable!

I paired this particular fish filet with an artichoke and leek risotto and topped it with a little fennel and apple slaw for a nice touch of acidity. I’d suggest something refreshing, like a quick pickled vegetable moment that pairs well with buttery fish right on top. Let’s get searing!

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Seared Fish Dinner

Cook time: 20 minutes

Serves: 2

2 medium red snapper filets, skin-on and patted dry (halibut, grouper, or mahi mahi works as well)

Large pinch kosher salt

Large pinch cracked black pepper

2 tbsp neutral oil, like vegetable or avocado

2 tbsp butter, unsalted

Fennel and apple slaw, for garnish

Lemon wedges, for garnish

Prepared side dish of your choice, for serving

Preheat a large stainless steel frying pan over medium-high heat with the neutral oil.

While the pan is preheating, liberally season each side of the fish filet with kosher salt and cracked black pepper. Set aside until the pan is ready.

Once the oil is shimmering and slightly smoking, lightly pat the fish dry with a paper towel to remove any excess moisture and place the fish skin-side down in the pan. Depending on how large your pan is, you’ll be able to fit both pieces of fish in but make sure to allow enough space between them so they don’t steam in the pan (I was cooking for myself this day, so that’s why there’s only one filet in the pan).

Using your hand or the fish spatula, press down on the filet so it doesn’t curl up as soon as it hits the heat. I typically use my hand since small oil splatters don’t hurt me anymore (kitchen hands here) but you can definitely use the spatula as photographed above. Pressing down on the fish will make sure that the skin gets nice and crispy. Now, at this rate, you’re going to want to leave the fish completely alone. Don’t move it or fuss with it while it’s cooking.

The rule of thumb with cooking things in a stainless steel pan is to not move or flip your food until it gives a little. If you try to pry the edge up and it resists, that means it’s not ready to be flipped over yet (the proteins haven’t finished cooking through in the pan and they haven’t released from the surface yet).

Once the fish is white around the edges and starting to cook on the top side, flip the fish over with the fish spatula to finish cooking through. This shouldn’t take too long since most of it has already gotten cooked. Next, add the butter to the pan and using a large spoon, slightly tilt the pan towards you and baste the fish with the melted butter to finish the cooking process.

When the fish is completely basted in butter and firm around the edges and the flesh bounces back to the touch, remove the fish from the pan and place on a plate to rest. Let the fish rest for at least 5 minutes before serving to allow carryover cooking to finish up.

Serve immediately with your side of choice and a squeeze of lemon juice.

¡Buen provecho!