Pan Searing

May 2002

Pan searing is a technique used to brown food quickly over high heat on the range top. Pan searing sets off a series of reactions between the sugars and proteins to caramelize the surface, producing a richer flavor and appetizing color and texture. What follows are instructions for pan searing seafood, but with minimal experience you can apply this technique to other meats as well.

Begin by making a mixture of Wondra flour (1 cup), sea salt (1 tablespoon), and white pepper (2 teaspoons). Store the mixture in a shaker for use later as well as with this meal. Lightly dust the seafood with the flour mixture.

In the meantime, heat a heavy bottomed cast iron or nonstick skillet and add enough olive oil to very lightly coat the bottom of the pan. Be careful not to add too much oil - it will be absorbed by the fish and overpower the flavor of the dish. For thicker cuts of fish, heat the pan to med-high. For thinner cuts, heat to high. When the oil begins to smoke, add the fish.

When the edges of the fish turn white 1/3 to 1/2 way up, turn the fish. If you monitored your burner properly, the flesh should have a golden brown color with no burned spots. Reduce the temperature and continue cooking until nearly done (internal temp. approx. 130 degrees). At this point move the fish to the pan’s edge, add a tablespoon of butter, herbs and vegetables from your recipe and cook to desired doneness. With a little luck the fish will finish cooking to the desired doneness (approx. 140 degrees) at the same time the vegetables are finished. Baste the seafood with the butter and serve.