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Searing Frozen Ahi Filets

post #1 of 4
Thread Starter 

I have two thawed 1-1/2" thick Ahi tuna filets still in there air tight packages that I am going to sear in a skillet. My question is how long do I let them sit out of the fridge before I open, season and sear them for a rare center? 

post #2 of 4

Fish should always be cooked as soon as you can. The longer it sits the more it loses it's freshness. If they are frozen you should take them out the night before that should be enough to thaw it in the fridge. To sear it no more than 5 minutes on one side in a pan on high heat. You need to let it sit in the pan to get a solid sear for at least 3 minutes but then check after to see how the sear is coming. Often you can tell by looking at the outer edges. Hope that helps.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #3 of 4
Pat it completely dry first. Water on the surface will cause boiling and not seering. Very little oil in a pan after it heats up. In goes fishy then turn and salt the seer side.
Edited by Maritsa - 12/2/15 at 10:48am
post #4 of 4
If you want things to stick to your filet you gotta put corn starch or something on the surface to make it adhere to the fish.
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