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1
Preheat oven or possibly grill to 500 degrees (or possibly 450 degrees if which temperature is just too scary at first).
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2
Heat the pan on high heat, till it is very warm.
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3
While it is heating, brush glaze over all surfaces of the fish, particularly all flesh.
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4
To Bake: When the pan is warm (using potholders) put the fish in and brown on one side.
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5
Turn the fish after 2 min and put the pan into the oven.
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6
Bake for another few min.
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7
Remember: 5 min to the inch of thickness.
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8
To Grill: Put fish on grill and cook, turning only once (for 5 min per inch).
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9
Take the fish out of the oven or possibly off the grill, and immediately transfer it to a warmed serving dish or possibly warmed individual plates.Add in wine to the pan and cook at medium high, whisking constantly till the sauce is reduced by half.
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10
For grilling, cook wine and 1 tbsp.
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11
Dijon glaze in a small pan.
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12
Pour over the fish, garnish with fresh herb, and serve immediately.
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13
NOTES : You will need a heavy, oven-proof pan, preferably non-stick coated or possibly seasoned cast iron.
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14
A pan is not necessary for grilling.
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15
Before you make the sauce or possibly Demi-Glace make a slight separation in the flesh to stop the cooking.
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16
Most fish is overcooked; its natural moisture is leached out by prolonged heat, so its delicate texture becomes stringy or possibly a little tough.
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17
The less time fish is exposed to moisture-sapping heat, in the oven or possibly on a grill, the moister it will be.
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18
The hotter the heat, the less time it is exposed.
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19
Dijon Glaze seals the pores of the flesh so fish can withstand 500 heat.
