Achieving a golden, delicate crust on pan-seared fish fillets while keeping the inside perfectly juicy comes down to heat control and simple technique.
3 Golden Rules for Gourmet Fillets:
1. Dry the fish thoroughly with paper towels before searing.
2. Heat your skillet properly with clean oil before adding the fish skin-side down.
3. Pair with soft, gently steamed potatoes to keep the dish light and digestive-friendly.
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