Photo: Jennifer Davick / Styling: Lisa Powell Bailey / Food Styling: Kristi Michele Crowe
Fix It Fast
Fish fillets are as quick and easy to cook as boneless chicken breasts and almost as versatile. In fact, many of the same
cooking methods and dry seasoning blends used for chicken work equally well with fish.
It takes just 3 to 4 minutes to sauté thin fillets in a hot skillet. (A general rule is to cook fish about 7 to 10 minutes per inch of thickness.) Use a well-seasoned cast-iron or nonstick skillet, and turn the pieces only once―the first side down gets the crispest. Baked or broiled fillets don’t need to be turned at all. To check for doneness, slip a small knife under the fish and gently lift. When fully cooked, the fillet will begin to flake and break open, changing in color from translucent to opaque.
