When possible, I avoid any preparation for fish that requires flipping, which never seems to go as smoothly as I would like. This is why I love methods like en papillote or skillet-grilling. Another favorite method is pan broiling: place a pan slicked with a few tablespoons of oil over high heat until the oil is nearly smoking, lower in a few fish fillets, then immediately stick the pan under a screaming hot broiler. In just about 5 minutes (for a 1.5-inch thick fillet), the fish will be cooked through. Thinner fillets will take even less time. Here, a simple mixture of mayonnaise, mustard, capers, lemon zest and parsley has been spread atop the fillets before cooking. It brown beautifully under the broiler, creating a thin, tasty crust. The fish needs nothing more than a squeeze of lemon upon serving. The sleek skillet featured here is the All-Clad d3 Armor Fish Pan. Here are some more details:
A riveted surface on the pan’s interior promotes easy release without compromising its browning and searing capabilities. Bonded-metal construction ensures fast, even heating. Stainless-steel handle stays cool on the cooktop. Oval shape allows for cooking whole fillets and delicate seafood, as well as steaks and omelettes. Hand crafted in the USA with materials from the USA.
Friends, All-clad, a long-time favorite brand, is generously giving away this pan, which can be found at Williams-Sonoma and retails for $199.95. Visit All-Clad for more details on the pan. Leave a comment to enter the giveaway.
5 from 4 reviews
