*  Exported from  MasterCook  *
 
                            Sauteing Techniques
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Info
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
   While stir-frying cooks small pieces of seafood and
   vegetables over high heat with constant stirring,
   saut‚ing is done in a skillet over moderate heat with
   less activity. First you brown the fish on one side,
   then turn it over to finish cooking on the other ÄÄ an
   ideal way to cook larger or more delicate pieces of
   fish.
   
   The fish can be whole, cut into easy-to-handle
   fillets, or cut into small pieces. Very thin fillets
   are tricky to saut‚ because they become quite fragile
   as they cook; you might want to consider steaming them
   instead. To create a nice crisp coating when saut‚ing,
   first dust the fish lightly with flour, cornmeal,
   breadcrumbs or finely chopped nuts.
   
   Once the fish is cooked and has been transferred to
   warmed dinner plates, you can make sauce in a flash
   using the same skillet. Add a splash of lemon juice or
   white wine, some freshly chopped herbs and/or minced
   green onion, heat just until warmed and pour over the
   fish to serve. Or add a handful of chopped nuts to the
   skillet, toast over moderately high heat, and scatter
   over the fish.
   
   Because saut‚ing requires the use of fat (oil, butter,
   or margarine), you can't avoid the added calories, but
   a skillet with a nonstick surface keeps added fat to a
   minimum. If you are not using a nonstick pan, be sure
   that a thin layer of fat evenly covers the bottom of
   the pan. You may need more or less oil than called for
   in the recipe depending on the size of the pan.
   
                                   How to Saute
   
   1. If cooking the fish uncoated, pat dry with paper
   towels to remove excess moisture and avoid splattering
   during cooking. If coating the fish, lightly dust with
   the chosen coating and pat to remove the excess.
   
   2. Heat the oil or butter in a large skillet over
   medium heat, then add the fish. Take are that the fish
   fits evenly in the pan without overlapping. If
   necessary, cook the fish in batches or in two pans at
   one time. Cook the fish until nicely browned, then
   carefully turn.
   
   3. Continue cooking until well browned on both sides
   and opaque through the thickest part of the fish.
   Cooking time will depend on the thickness of the fish,
   but figure roughly 10 minutes total for each inch of
   thickness.
   
   4. Transfer the fish to warmed dinner plates and cover
   with foil to keep warm. Add sauce ingredients to the
   pan and bring to a boil.
   
   5. Arrange the fish on individual plates, spoon sauce
   over the fish and serve.
   
   Simply Seafood Fall 1994
   
   Posted by Michael Prothro
  
 
 
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