DALLAS — Are you afraid of cooking fish at home? A lot of people are. “Won’t it make the house smell all fishy? What if I burn it? Where do I even find it, and what am I looking for?”
Let’s take the mystery out of fish, shall we?
Here’s what you look for at the grocery store or fish market: Nice-looking skin and clear eyes. It’s as simple as that! And to make the next step simple too, see if they’ll cut the fish for you before you take it home.
Once you do, it’s all about getting your pan super hot. And to sear without burning? Always use canola oil.
Sear with the presentation side down – in the case of our trout, that meant skin side down.
Once it’s nice and crispy, flip it over and do the other side, or you can skip the flip.
Along the way you’ll want to season your fish, but season lightly. A little salt and lemon juice can go a long way – but definitely don’t use pepper!
Whether you flip or not, you’ll want to finish it in the oven for just a couple minutes to cook it all the way through before it’s ready to serve.
The great thing about fish is that you have a lot of freedom when it comes to seasoning, cooking and presentation, so don’t be afraid to experiment!
The Spice of Blythe is: Dive right in and get fishy! It’s just food! Don’t be scared, don’t be intimidated. Get in there, figure out what works best for you, and make fish your dish!