TAMPA, Fla. — Welcome to the art of cooking fish, by Executive Chef Olivia Giesler of The Pearl in Tampa’s Channelside District.
Fresh catch
Ingredients
- 1 filet
- Oil for cooking
- Pinch of salt and white pepper
- 1 tablespoon of lemon juice
- 1 tablespoon of butter
- A few springs of parsley
Giesler has more than a recipe — she has tips. Giesler is working with black grouper, her fresh catch of the day.
Here are instructions with Giesler’s know-how.
- Preheat a nonstick skillet over medium-high heat.
- Season the fish with salt on both sides and white pepper on the top. Sprinkle and spread the seasonings evenly.
- Giesler uses white pepper for presentation purposes on the whitefish.
- The chef places the fish in the pan, pointing away from her face to minimize oil splatter risk.
- Oil can get hotter than butter before it starts burning, and this fish is getting a sear.
- If the oil starts to smoke, lower your temperature, or you risk charring the pan.
- And if the oil is not hot enough, Giesler says the fish will stick.
- After placing the fish in the pan, turn the heat on medium.
- Giesler watches the fish turn white in layers, from sizzling pan and moving upward.
- She checks the bottom of the fish with a metal, slotted skillet.
- When it has a nice sear, she flips it carefully.
- She finished her filet in the oven, but you don’t have to do that at home.
- When it’s 90% cooked, add a tablespoon of lemon.
- This will lower the temperature of the fish.
- Then add about a tablespoon of butter over the fish as you remove the pan from the fire.
- Giesler adds parsley to top.
- She also takes the fish out of the pan and lays it on a paper towel.
- This helps soak up any extra moisture.
- She lays her filet in a bed of citrus-infused yogurt, pesto sauce and farro salad with spicy carrots.