Techinique: Pan Seared Fish

This technique works for just about any type of firm fish fillet.  Here I used halibut but it would work well with cod, bass, salmon, etc. 

If the fish has the skin on (and it's been de-scaled) I'd keep it on - it gets nice and crispy from searing.  My exception to this rule is halibut, because the skin is really thick!

• Remove skin if required (see below)
• Season fish on both sides generously with salt and pepper.
• In a pan, melt a tbsp of butter with a tbsp of olive oil over medium-high heat.
• When the pan is nice and hot but not smoking, add the fish skin side up (if applicable).  Don't overcrowd the pan.  If you are cooking a lot of fish, cook them in batches adding more butter and olive oil, or use 2 pans.
• Cooking time varies by the thickness of your fish.  Generally about 3 min. per side for a 1" thickness is a good starting point. Don't poke or prod your fish.  If the fish doesn't get a nice crust, it won't flip and it will fall apart.
• When you flip the fish over, you can cook the fish longer with the skin side down.  The fish is cooked when it's firm and flakes nicely with a fork.

Quick Pan Sauce

• Remove the fish and one small shallot diced.
• Add 1/4 cup of white wine and scrap the bottom of the pan.
• When half the wine had reduced, add 1/2 cup of chicken stock.
• When the stock has reduced by half, add a pat of butter and 1 tbsp of chopped parsley.
• Adjust seasoning with salt and pepper if required. 
• Spoon over fish and serve immediately.

Removing Fish Skin

• Using a boning or fillet knife, insert the tip and cut outwards so you have some skin to grab onto.
• With one hand, hold onto the skin, and with your other hand, hold the knife parallel to the fillet and flush to the cutting board.
• Pull the skin in one direction, while sliding your knife in the opposite direction.