how to sear fish (a video)

Before I met the Chef, I baked all my fish. I timed it out, a minute per inch of thickness, or some other rule I had read in a magazine somewhere. It came out tasting bland and “healthy.” I convinced myself I was feeding myself well.

And then I tasted the first piece of fish the Chef seared for me and I realized I had been cooking out the flavor, eating it too well done. I’ve never gone back.

In this little video, the Chef shows you how to cook the snapper fillets we cut up last week. Once you see it, you might try it yourself. You’ll never think of fish the same way again.

I apologize for the sound quality, at times. I don’t know why I didn’t realize that sticking a tiny video camera into a skillet full of sizzling fish would dampen the sound of the Chef talking, but I know it now. Also, the same focus issue as last week. (Here’s a secret. We filmed last week’s and this week’s on the same day.)

Never mind all that. Just watch him work. And then eat a great piece of environmentally safe, delicious fish. Enjoy.