Healthy Stovetop Searing Cooking Method

The perception of searing for many is that you end up with a raw piece of fish or meat. This does not have to be the case, however, this is not a method of cooking if you want to cook something well done. Stovetop Searing is a great way to cook your fish.

I especially love to use this method when I am cooking salmon or tuna. Both these fish I like to prepare rare to medium. Because tuna can be dry after cooked this method really seals in the juice, keeping it moist. Many times I cook the piece of fish quickly in the hot pan, and after removing it, give the pan a quick wipe with a paper towel and continue making the sauce in the same pan. It sure makes cleaning up a breeze, and the pan adds flavor to the sauce. I wipe the pan just enough to remove the burnt particles that can appear sometimes because it hinders health and the appearance of the sauce.

It is best to use a non-stick pan for this method so clean up is easier. But I have found that if you donít have a non-stick pan a stainless steel pan works fine if you allow it to get plenty hot. The fish has less tendency to stick when it's hot. This method allows us to have a seared piece of fish without heating oil to cook it. If the piece of fish or meat is very thick this is not the best method of cooking to use. It should not be more than 1 inch thick.

How To Stovetop Sear

Heat a non-stick pan over medium high heat for about 2-3 minutes. Season your meat or fish and place in the hot pan. When pan is hot the fish or meat will seal in its juices and cook rather quickly. Once the fish or meat has sealed you may want to turn the heat to medium so it doesnít burn while cooking the inside. After a brief time turn meat or fish and cook on other side.

Following are some of our quick recipes the use Stovetop Searing:

This page was updated on: 2004-06-28 12:52:23
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