Pan searing provides both a beautiful color and a crispy crust on the exterior of the fish. Pan searing is often used in restaurants to create elegant entrees using tuna, salmon, halibut and many other types of fish. After getting a good crust on the fish, the fish continues to cook in the pan until you achieve the desired level of doneness. You may also sear the fish and keep the inside rare if you prefer, such as with tuna steaks.
Step 1
Heat a frying pan over medium-high heat until it is hot.
Step 2
Season both sides of the fish fillet with salt and pepper. You can use other seasonings if you like such as lemon pepper or seafood seasoning.
Step 3
Pour the olive oil into the frying pan. It will begin to shimmer almost immediately since the pan is hot. A hot pan is important to achieve a perfectly seared crust and prevent the fish from sticking.
Step 4
Place the fish into the pan, skin-side down if your fish fillet has skin. Shake the pan slightly to ensure the fish doesn't stick. Leave the fish alone and allow it to sear for two to four minutes. Don't move the fish around; otherwise you won't get the crispy seared crust.
Step 5
Flip the fish to the other side and sear for an additional two to four minutes. Again, don't move the fish around, to get a good sear on both sides. The amount of time that fish should sear depends on the type of fish, the thickness and the level of doneness you prefer. Fish such as salmon and halibut require three to four minutes on each side. Thinner fish such as tilapia require less time, two to three minutes on each side.
Tips and Warnings
- Fish is done when it flakes easily.
Things You'll Need
- Frying pan
- Salt and pepper
- 2 tbsp. olive oil
- Fish spatula
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