When you are using fillets that taper off in thickness a lot, like redfish or snapper, do you ever fold your fish to create a uniform thickness before cooking? I have seen this recently and found it atrocious, but it seemed common to everybody else.
Do you fold your fish?
I was taught to do this waaay back in the '80's, and even then, it was considered standard practice for most filets with tapering thickness.
I personally dislike this practice now, but thought it was quite clever when I first saw it as a line cook. To resolve the issue I would often sear the filet, and when the side is seared properly, lift the thin side and slide a piece of foil underneath it and continue cooking. Not a perfect solution but one that I appreciate more.