A classic French restaurant staple is Cabillaud Poêlé, grilled cod. It is usually served as a pan seared filet with a garnishing of boiled potatoes, beans and an egg with a side of creamy aioli sauce.
My version replaces the creamy lactose sauce with a mushroom and soy cream sauce with a garnish of vinegar cured radishes on a bed of nori seaweed.
The key to this dish is how to properly cook the fish, something that can be applied to all pan fish cooking.
Pan Seared Fish Tips
PREP: Salt + Pepper fish and rub with olive or coconut oil
HEAT: Get the pan searing hot, add coconut oil
SEAR: Place fish, skin down, and do not move it, let it sear. The majority of cooking will be down on this side. Once fish is cooked 3/4 of the way through, then turn fish over (temperature high) until lightly crisped
MARINADE: Add lime, lemon, or your marinade halfway through and towards end of cooking process to create sauce and in-pan marinade
DONE TEST: The final test to tell how the fish is done? Poke it. Does it feel firm but with a little give? Perfectly cooked. Too squishy? Undercooked. Hard and stiff? Overcooked. It's all about a certain feel that you learn over time. Still unsure? Still a knife in the side and just see if its cooked: translucent means uncooked, white but still soft means it's done