Seared Halibut with Charred Lemon Sauce is a natural pairing. The halibut develops a nice crust on the outside while the fillet stays moist on the inside. Plus, the Charred Lemon and Garlic Sauce gives a nice pop of sweet acidity and when topped with Gremolata it ties all the flavors together!

Let’s Sear Some Fish!

• The Magic of Charring Lemons
• Searing – Mastering the Maillard Reaction
• Setting Yourself Up For Success
• Recipe

The Magic of Charring Lemons

Sure, I could have made the lemon sauce with regular lemon juice but cooking is all about developing and layering flavors. Charring lemons will add some magic to the dishes you cook.

By charring lemons on a hot surface such as a grill or cast iron skillet, a few things happen. The first is obvious, the char caramelizes the natural sugars in the lemon giving the flesh and rind of the lemon color. Plus giving a subtle smokiness to the lemon.

Second, the lemon juices inside the flesh cook for a bit while it is cooking. This sweetens up the sugars in the juice as well.

Lastly, the overall cooking process decreases the acidity of the juice giving a rounded flavor to the juice. This gives the sauce less of a tang and more palatable and enjoyable balance.

Searing – Mastering the Maillard Reaction

I am sure you have heard the term Maillard Reaction but what is it about the process that has garnered so much attention over the last decade or so? As chefs began to delve into the science of cooking, terms were brought into the spotlight. It seemed like terms started being talked about by tv chefs and littered in cooking blogs out of nowhere. Terms like Umami, Molecular Gastronomy and even Maillard Reaction seemed to come out of nowhere. But in reality the science of cooking has been around longer than you may realize.

In 1912, the Maillard Reaction was discovered by French scientist Louis-Camille Maillard. He published a paper explaining his discovery of the reaction of amino acids and reducing sugars during the cooking process. These two compounds, when heat was introduced resulted in “discoloration” or browning due to their reaction.

So why do we discuss the Maillard Reaction?

Searing meats (including fish) is one of the quickest ways to visually see science in action. But it is not only about seeing science, it is about developing flavors and textural elements of foods. These are some of the building blocks of how we perceive flavor of how something tastes.

Learning the ropes on the saute station, I recall being scolded when I moved a piece of meat in a pan while it was cooking. The reaction I encountered from a chef or two was to “let it sit”. This step in cooking, especially searing, allows the Maillard Reaction to take place. This critical time in the pan allows those sugars to reduce and react with the amino acids creating wonderful flavor.

Setting Yourself Up For Success

In order to not follow in my footsteps and get scolded, here are some basics of sauteing that will help deliver a perfectly seared fish every time.

Hot Pan Hot!

Pre heating your cooking surface before adding anything to the pan is vital. Heating the cooking surface opens up the pores of the metal or stone you are cooking on.

Adding the Oil

Once you have preheated the pan, add the oil. Swirl to coat the pan. (If you are using a cast iron or soapstone on a grill you can wipe oil to coat the surface). Allowing the oil to coat the surface seals the open pores of the surface.

Allow the Oil to Come up to Temperature Before Adding Protein

Adding the protein before the oil is hot gives way to having the meat stick to the pan. Plus the meat will sit in cool oil before it begins to cook. Heat the oil first!

Searing vs Frying

The volume of oil in a pan can quickly transition from searing to frying if too much is used. Keep in mind that with searing, minimal oil is key. Allow the heat of the pan to begin that Maillard Reaction.

Let it sit!

Allow the meat to sit in the pan without moving it. There will be a point when the meat sticks to the pan. This is OK don’t panic! With minimal oil in the pan the meat will stick, but there comes a point when the meat will release from the pan. It will come after the browning of the meat happens.

Lastly –

• You control the heat – depending on the thickness and type of meat, the level of heat can and will determine the quickness of browning and how fast the protein will cook. When searing, it is always best to start out with a higher heat and decrease to where the protein is searing at an even rate. Keeping the heat too high will turn the sear into a burn quickly.

Remember, even the most skilled cook will have an off day and have to make adjustments or remake something. Mastering the skill of sauteing leads to other steps to creating an amazing meal. Going from searing meat to creating a pan sauce is one of the best meals you will have. The flavor transition from searing transitioning to the creation of a sauce in the same pan is amazingly easy and one of the most delicious meals.

I hope you Enjoy the Seared Halibut with Charred Lemon Sauce!

Charred Lemon Sauce goes great on Salmon and even Grilled Chicken, give it a try!