Master Recipe
Sautéed Fish Steaks
serves four
NOTE: This method works well for steak-type fish such as
swordfish and tuna. If you like your fish rare in the middle, make
sure to cook it according to the lowest time given. It is
imperative that the skillet be extremely hot to prevent sticking.
Most markets sell 1-inch steaks that weigh about 1 pound. At home,
cut these pieces in half before cooking to yield individual
portions.
4 fish steaks (each about 8 ounces and 3/4inch to 1 inch thick), rinsed and dried with paper towels
Salt and ground black pepper1 tablespoon vegetable oil
INSTRUCTIONS:
1. Turn oven to 200 degrees. Place plate in oven for keeping cooked steaks warm while you make sauce.
2. Heat heavy-bottomed, 12-inch skillet over high heat until very hot, about 4 minutes. While pan is heating, sprinkle fish with salt and pepper to taste.
3. Add oil and swirl to coat pan bottom. Lay steaks in pan and sauté, shaking pan occasionally to keep steaks from sticking, until golden, 1 to 11/2 minutes. Turn steaks with spatula and continue sautéing on second side until just cooked to preference, 1 to 11/2 minutes more. Remove pan from heat and transfer steaks to warm oven while making sauce.