i'm trying to perfect pan roasting, starting with halibut filets.
i tried it last night with my cast iron, (which is somewhat seasoned, but definitely could be better) and it didn't go so well.
i had warmed up the skinless filet to room temperature, neglected to pat it dry, and just put it directly into the hot cast iron.
the fish stuck immediately. i waited about 2 minutes, and i could see the sides turning white and the edges turning light brown. the pan was still pretty hot, and the fish was fully stuck, so i pulled it free with a fork. total disaster. it never made it to the oven. i just finished it off with a lid on medium-low and ate it. it was a pale white/brown color. not great.
a couple questions come to mind
- was not patting it dry such a big deal?
- if i just used a non-stick skillet (i have an inexpensive NSF skillet from costco business), can i put it in the oven? if so, i guess i better not go above 350/400F. is that hot enough to get the desired doneness in the fish?
- maybe dusting with flour would have helped?
- what's the ideal oil for this? i went with canola, but perhaps there's a better choice?
- salt before or after?
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