How to saute and pan sear fish

[handsongourmet]

cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.. chef stephen g

[MrStephentg]

cast iron rocks! I cook 75 percent of my food in them. simply get your pan super hot and lay the fish down. much like a hot grill, the flesh of the fish will become crisp and loosen from the pan. this is when you flip it over. make sure your pan is oiled prior. not to be confused with adding extra oil as it will burn.

[handsongourmet]

@MrStephentg thanks for your comment and for tuning in to the hog channel!

[carlabean007]

Couple questions

1. All i have are cast iron pans, will this change the way the fish cooks?

2. Will this recipe work with Cod fish?

=] Thank you!

[Mrsjones28sj31]

Thanks for this very helpful video!!! Trying to eat healthier this New year.

[handsongourmet]

@Mrsjones28sj31 glad you liked it! Here's to healthy eating in 2012.

[alex44996]

1:13 "I wanted to be a black belt but I wanted to eat more"

[jackburton2009]

Skip #3 if it's a nonstick pan, they aren't made to be used at really high temps.

[jackburton2009]

1. Fish needs to be room temperature.

2. Fish needs to be pat dry.

3. Pan needs to be smoking hot with the oil.

[RyouXX13]

dude, i love ur stove..u got the right tools to seared a fish fillet

good job on the smoking hot pan and the brown color on ur salmon..ill be finishing my fish with some brown butter thyme garlic and some rosemary for some extra aroma nad flavor!!!

[kawaiipapillon]

YOU'RE USING KEVJUMBA'S THEME!

[cliffcox66]

Thanks.

[handsongourmet]

@italiaunited that is hilarious!

[fragcollector]

Nice all-clad cookware. But you have burned the oil.

[MissWynne100]

Would you be able to use vegtable oil?

[MrStephentg]

@MissWynne100

sure, vegetable oil is just fine. All you want is an oil or fat that does not burn in the pan. extra virgin olive oil or butter would burn and produce a bitter flavor.

[handsongourmet]

mpfeif123 -

Hi there and glad you liked the video!

1. In theory the skin side goes in the pan first as it is the "presentation" side.

The fat in the skin needs to be rendered. put it in the pan on high heat - then drop it down to medium low so you don't burn the skin. slow and low=crispy

2. you score the skin simply to prevent the fillet from curling or bowing in the pan.

3. lastly to answer your primary question. If the skin is sticking then try a non-stick pan.

[mpfeif123]

Hey I've been experimenting with making crispy skin salmon and I have two questions -Does it matter which side goes in the pan first? (I put the skin side and it always sticks no matter how hot the pan is)? and also, does scoring the skin make it stick more or does it not matter? Thanks - great video by the way...

[stinkyslinky432]

THIS MAN NEEDS A TV SHOW!

"Hey Fish, I WANT TO SAUTE YOU!!"

[mohchambers]

WHY DOES THIS MAN NOT HAVE A SHOW!?!?

(Well, he does :P but I'm talking cable TV)

[soulcocina]

Stephen has personality. Friendly, fun, a little goofy and informative. This video needs a soundtrack to compliment Stephen's joyous approach to cooking. I have always let the fish sit still when it first hits the pan. I am gonna try Stephen's method of shaking the pan a little to seperate the fish from the pan before it enjoys it's quality time in the pan over low heat.

I like the opening logo shot with the street lights.

[Antiks72]

He's not overly obnoxious like Emeril is either. Check out Food Wishes channel too, Chef John rocks as well.

[handsongourmet]

oh and PS..I cooked it in a stainless pan instead of a non stick because the non stick pans will start to smoke and impart flavor in the fish . AND the stainless pans can get so much hotter then non stick.

when I say good weighted pan I'm referring to an all clad style of pan. clad-style construction, meaning that the entire pan is made of layers of stainless steel sandwiched around an aluminum or copper core. Its best for heat retention and distribution of heat.

[handsongourmet]

good question. Once the skin side of the fish hits the hot pan it will start to cook. you'll see the color start to turn white around the base and then creep up the side. When the color has moved 1/2 way up the side of the fillet then flip the fish over. With most thin fillets you should turn over as soon as you start to see the change. It usually takes only two minutes, or less, a side. be careful to overcook. remember residual cooking can dry out fillet.

[TheMcgibbs]

How do I know when to turn it over? Especially when it is a thinner piece of fish?