I did it again last night -- ruined two beautiful, expensive pieces of halibut. I was trying to make a pan-seared halibut with a pan sauce, but both sides of the fish stuck to the pan, so I had chunks of fish instead of nice fillets, and when it came time to deglaze the pan there were chunks of fish and skin that had to be scraped off the pan first, and in doing so, I'm sure I removed what little fond there was as well. The finished dish tasted okay, but looked like a real mess on the plate.
This happens to me not once in a while, but EVERY time I try to cook fish. And the thing is, I was sure I was doing everything right this time. There was a nice "sizzle" when I placed the fish in the saute pan, and I left the fillets undisturbed for 4 minutes thinking that this would ensure that a nice crust would develop and I'd be able to turn the fish easily.
I'm so tempted to use a nonstick pan for cooking fish, but I don't think I could get a good pan sauce if I do. I've got a nice variety of fairly decent pots and pans. Maybe I'm just using the wrong ones? FWIW, yesterday I used a 12" All-Clad saute pan (which truthfully, I've NEVER been happy with). Should I use a copper pan instead? Although I don't own a copper saute pan (just too heavy for me), I do have an 11" copper brazier/saute pan that would work just as well. I've also got a 12" nonstick saute pan (Calphalon, I think).
I need some guidance and direction; can anyone help me? Thanks!