How to Saute

This technique is best with thinner cuts of fish or seafood that cooks quickly, like scallops.


  • Season the fish, and dredge in a little bit of flour. This helps the fish brown
  • Make sure your pan is very hot. Then, put a small amount of oil in the pan, enough to coat the bottom
  • When the oil is hot place the fish in the pan, presentation side down
  • After you place the fish in the pan, turn the heat down to medium so you do not risk burning the fish
  • Once the fish is brown, flip it over and cook it breifly on the other side
  • Finally, slide fish onto a plate. Garnish as you like

Getting There