I do not understand why we, particularly my Southern friends, insist on overcooking seafood.
Nothing is worse than dry, tough seafood of any sort. It seems we have a real aversion to something we perceive as undercooked. In fact we overcook most meats as well.
It is a pity, and something I will always lament.
In the days when meats and seafood were not inspected, and where the environment in which it was raised and prepared might be suspect, it made sense, but not today.
Never miss a local story.
Try this simple method the next time you want to cook a beautiful filet of fish, and let me know how it works out for you.
FILET OF FISH
Filet of fish
Equal parts oil and butter
Allow the filets to come to room temperature, give them a good rinse and then dry thoroughly. Season aggressively with salt. Heat the oil and butter mixture until almost smoking hot. Carefully place the filets in the pan, and cook undisturbed for 2-3 minutes, reduce heat. Turn over with a spatula and give the filet a gentle poke with your finger. Feel how pliable it is? It is not yet done. Continue to test with your finger. This will take a little practice, but when the fish feels firm it is done. Cheat the first couple of times and cut the filet open to check. You'll get the hang of it soon enough.