This post is sponsored by MadeIn. I received compensation and product, but all opinions are my own.
You might think that at this point that I am not scared to cook anything, but I have to be honest I was always scared that I would really screw up fish when I cooked it. Then I learned you have to cook it slow and low, with simple ingredients. I have partnered with Made In to share Tom Colicchio’s slow pan roasted fish method. To cook the fish I chose the Made In Carbon Steel pan. This pan is a perfect hybrid of a cast iron skillet and a stainless steel frying pan. Made with strong and resistant “blue” steel this pan is similar to a cast iron because it comes unseasoned, but Made In sends super simple seasoning instructions for you to do at home. This pan is perfect for the slow pan roasted fish method because it provides even heat throughout the whole pan – ideal for cooking delicate proteins like fish. It also has non-stick properties which make it more forgiving for a home cook!
I feel super lucky to work with a company like Made In and to be able to cook with their products because when you’re cooking all day, your start to realize how important it is to cook with high quality kitchen products. Made In makes high quality products in the worlds best factories and although they are used in some of the best restaurants in the country, they are actually designed for home cooks like you and me! I have done my fair share of shopping around for kitchen products and Made In has the quality of other professional brands like AllClad, but at a significantly lower price point.
This slow pan roasted fish method can work for pretty much any filet of fish, but I chose Alaskan halibut because it is one of my favorites and it was fresh and wild caught at my local market. When buying fish you can always ask for suggestions at the fish counter and you can ask them to trim the fish and cut it into filets for you to save a step at home.
Made In has created a super helpful video tutorial showing Tom Colicchio making a filet of fish using the slow pan roast method so you can check that out for an overview, but I will also explain the full method here. First start with some oil in the carbon steel pan over medium low heat. Take your filet of fish and pat it dry with paper towel. Season the skin side liberally with kosher salt and white pepper. Place the fish skin side down in the pan and season the flesh side. Then leave it! Don’t move or touch the fish for a few minutes. If the pan started to smoke, reduce the heat a bit. After a few minutes the bottom half of the fish should be cooked through and will release easily from the pan. Flip the fish and add some butter and herbs to the pan. Once the butter has melted, gently bast the fish with the melted butter. After a few minutes the flesh side will be cooked through and the fish can be removed from the pan. Leave the pan on the heat and squeeze a cheek of lemon into the pan and scrap the bits of fish off the pan to make a flavorful sauce. Drizzle the lemon, butter sauce over the fish and you are good to go!
You can serve your slow pan roasted fish with any kind of sides, but I chose a simple arugula salad and pearled couscous with more butter because the more butter, the better. You can find full recipe instructions below or watch this tutorial to make your own slow pan roasted fish!