When Henry (my son) and I were photographing various fish being cooked for the cookbook - we had finished the Tuna and left the cooked pieces on the table while we went on to other things. I noticed after four or five minutes the medium-rare piece of tuna had become fully cooked…… just sitting on the table
Medium-rare tuna after “resting” on a warm plate 5 minutes.
A LIGHT BULB MOMENT!
I thought if you are going to teach someone to cook and serve moist, flavourful fish, you need to teach them to include that last 4 minutes in the overall cooking time.
LET THE LAST 4 MINUTES OF COOKING TAKE PLACE OFF THE HEAT ON THE WARM SERVING PLATE !
Coat the filet with seasoned flour (flour, sea salt, and pepper). Then pour a thin coating of cooking oil into the medium-hot pan. Add the seasoned filet and watch carefully throughout the cooking time. Adjust the heat lower, if necessary, to avoid burning. We are looking for a rich, dark brown colour on the first side just as the top edges of the up side start to turn opaque.
THIS WILL TAKE LONGER ON THE FIRST SIDE THAN YOU MAY BE USED TO, SO ADJUST THE HEAT ANYTIME TO AVOID BURNING FIRST SIDE.
Have a warm serving plate waiting in a low oven and place the fish on the plate, brown side up. NOW YOU HAVE ABOUT 4 MINUTES, AS THE COOKING FINISHES, TO ADD THE POTATOES, GARNISH THE PLATE WITH A LEMON WEDGE, ADD TARTAR AND GET THE FISH TO THE TABLE.