How to Make Butter-Basted Fish Fillets with Garlic and Thyme 

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Do you mind if I ask how you cooked for more than two? Did you just make it in batches or were you able to fit more than two fillets in the pan?

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Did you use butter or ghee? Doesn't butter burn faster?

@@De.D1 I used butter but I bet using ghee would be less stressful. I didn’t cook it long enough to burn at that point.

To be clear and according to ATK , fresh fish , unless sourced locally, usually means "freshly frozen." Most fishing vessels freeze fish immediately upon hauling them in. Most fish markets simply thaw them out . So buying frozen fish can sometimes be fresher than the fresh fish at most markets.

I spooned juices all over steamed broccoli 🥦 😋

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Recipe❤

I am thinking French cooking, butter, lots of. JULIA CHILDS!

I've been butter basting most pan seared meats lately. Try it with chicken, too.

Hi Sharon I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

I had better start growing some thyme.

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Thanks for sharing this trick!

Agree, 8638marc! I suggest that you add "of the refrigerator" to your 1st sentence of your tip so everybody understands the point that you are making. This point does not apply to the freezer, however, and I think that adding this additional clarification adds even more value to your great tip. For frozen fish, you need to take the time necessary to completely defrost the fish, and this can take longer than an overnight stint in the refrigerator.

@@michaelsalmon6436 Thanks for your helpful suggestion. Correction made.

I don't agree because room temperature meat or fish will start to leach (seep out) out the juices faster AND seep into the outer skin, causing the outer skin to absorb the liquid and slow down the browning process. Then the room temperature flesh will begin to cook faster, resulting in more dry on the inside flesh. The same is true with a quality steak. Chefs recommend chilling the meat for 20 or 30 min in the refig FIRST. Then making sure the skillet is HOT before adding the meat to hot oil or butter, SEERING the outer skin. This will brown the outside FIRST, and then you can transfer the entire pan to an open flame broiler or oven to finish cooking the inside to either rare or med well doneness. You can use a meat thermometer to get the exact doneness. Many chefs recommend not cooking the fish or meat to 100% of your desired time, because even after you remove it from the pan, the internal heat is still cooking the meat. I have tried cooking "room temperature" meat ot fish in a SEMI HOT skillet, and the LIMP ROOM TEMPERATURE meat or fish, can easily stick to the pan and or dry out too fast while the inside is too raw ! NO NO NO ! If you notice Asian chefs, they use ice cold seafood, and blazing hot pans and their seafood is cooked to perfection every time ! The Japanese seer fish all the time with their BLAZING HOT Teppan table top grills (like Benihana style) and the fish always has a beautiful "crust" and super juicy inside !

De thawed cod in fridge day prior. Still frozen that evening so Dethawed in water (w cod sealed of course). The fish Stuck to my non stick pan. Think someone might need to take a cooking class. Asking for a friend…🫤

Hi Carolyn I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

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