How to Make Pan-Roasted Fish with Christie Morrison | ATK Cooking School
Pan-roasting is a great way to cook thick white fish fillets and steaks.
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On a charcoal grill, would the equivalent be to sear directly over the coals for a minute or two, and then move to indirect until 135 temp?
Oh I need some scallops & fish. NOW. Lol. I love learning from you. I would love to learn in person for one week. 💕
Thanks for doing this video! I tried this and mine turned out perfect!
@americastestkitchen. You really blew this demo: You did NOT identify what you topped the cooked fish with after plating. I’m not the only person who observed that.
She didn't mention halibut. Woud. this work with halibut fish?
Looking amazing
Very nice
Thank you! Nothing like perfectly cooked food!
Cooking grilled fish is one of the meals I love so much, and it is also a family favourite😍
Temps provided for the oven, ideal internal temp of the fish provided. Yet temperature of the pan – “oil smoking.” It’s common to describe pan temps and oil temperatures as hot, medium hot. How long it takes a cube of bread to go brown – and descriptions like that. Temperature guns are common place now. Why not give an ideal pan and oil temperatures in recipes?
I was wondering about the fish temperature.
Following the link to written recipe say 140 but you said 135 degrees…?
instead of sugar…why not use baking soda for browning? Don't you guys do that for beef?
Christie, may I ask why you have to pat dry the fish, or chicken, or whatever meat you are preparing? Would the seasoning stick better if it was wet?
EXCELLENT!!! Just Great instructions! I think I can do this. Thank you 😊
Just saying hello 😎🏖️🏄
2 spatulas more like 2 metal hands with no thumbs
ATK, you should encourage more home cooks to use carbon steel skillets and how to maintain them.
the way she explained things was very clear and easy to follow. and the fish looked really great too
Hello
I am stunned you folks use Non_stick pans, the chemicals in that stuff, regardless of the maker are toxic as heck. Add the oil to a HOT pan and sticking isn't an issue.
Did I miss something? What did you put on your fork with the fish just before you tasted it? Was it some kind of potatoes?
For those of us in the southland, snapper and grouper work well for this style of cooking, and top with crabmeat for the best seafood dish ever.
Beautifully done 🇿🇦
Get your hair out of your eyes!
Very informative. The sugar surprised me. I found myself wanting brush her bangs out of her eyes!
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Christie, you are always reliable when telling us exactly how to do any receipts. I have tried and loved so many of them after you have told us how to do them. Thank you sweet wonderful Christie, I am sending you many virtual hugs from Montreal Canada.
You explained why you're using a non-stick pan, but I had heard that you're never supposed to sear on a non-stick pan because the coatings break down and produce toxic compounds which are fat soluble. You really should not be searing in anything with a teflon coating. It isn't safe. Sear on a carbon steel pan, and just make sure it is properly seasoned and that you have enough oil.
I called it beforehand an said watch she use salt and pepper only🤦🏾🤣🤣🤣🤣
Needed to rotate the pan for even browning. Stove always has uneven heat
I know what she means by messing up expensive fish. I totally wrecked a fancy Walmart frozen tilapia. Heartwrenching.
I enjoy ATK videos, but I have one issue with them. Whenever they stick an instant read thermometer into a protein, they always, without exception, get a “perfect” reading. What’s going on behind the scenes?
Why do you always work with large fish? I can’t catch cod in my local lakes. When will you show us how to cook panfish and or very small fillets? I am talking about the size of fish that most people catch and eat.
Excellent?
Hi
thanks!
Fabulous tip!!! Thank you.