1. Pat the fish dry with a paper towel. Wet fish steams, not sears. We want sear, not steam bath.
2. Season generously with salt, pepper, and maybe some lemon. Fish is a blank canvas—paint it well.
3. Preheat your pan until it’s hot enough to make water droplets dance. Then add oil, then the fish.
4. Don’t move the fish for the first 3-4 minutes. Let it form a crust. If you poke it, it will stick and tear. Be patient—this is meditation with dinner.
5. Check the temp at the thickest part. Pull it off, rest it, and enjoy your victory.
And if you mess up? It’s okay. I once served salmon that was 160°F and dry as a desert. I ate it with a gallon of lemon juice and a smile. We all have bad fish days.
