Pan-searing is the best way to get a golden, crispy crust when preparing fish. In this class, Grace explains the best materials and techniques, as well as what to look for (and avoid) to get the perfect sear.
Try your hand at pan-searing with this Seared Tuna with Lemon, Garlic, and Herbs recipe.
For more inspiration, click here to explore all of our recipes that use pan-searing.
Ask questions or share your cooking story by emailing Grace at askgrace@sitkaseafoodmarket.com!
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
