I saw a promotion for a Fly-Fishing Expo coming up April 13th in Clinton. It looks to be really interesting and informative. Fly fishing is an art form and practice is needed to perfect it. Good news for us fish eaters, cooking the catch using the following technique doesn’t require practice. A blast of heat in a heavy pan and a basting of golden butter does wonders for plain fish fillets. You can use virtually any fish fillet, skin on or off, as long as it is not too thick.
2 5- to 6-ounce fish fillets ½ to 1 inch thick
Salt and pepper
3 tablespoons grapeseed or canola oil
2 tablespoons unsalted butter
2 sprigs fresh thyme, tarragon, chives or your herb of choice
1 tablespoon chopped flat-leaf parsley, optional
Lemon wedges
Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
Heat a heavy 10-inch skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and herbs to pan.
Tilt the pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon. Continue basting until golden all over and cooked through, a few minutes more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
