Fillets such as sole will often be very thin at one end. Fold this end under so fish is of an even thickness. When pan-frying thin fillets, use medium-high heat. This will give the...

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• Fillets such as sole will often be very thin at one end. Fold this end under so fish is of an even thickness. When pan-frying thin fillets, use medium-high heat. This will give the fish a golden finish while keeping the flesh moist.

• If fish needs to be turned during cooking, try to limit it to just once. As it cooks, the fish will become more fragile and will tend to fall apart.

• When done, the fish should feel firm and look opaque when pierced with a small paring knife, but it should still be moist. If you lift a side of a small fillet or steak with a spatula and it begins to flake, it is ready to be taken off the heat. For larger pieces, an instant-read thermometer can be inserted into the thickest part and will read 140 degrees when cooked through. If the fish is cooked right, the skin will slip off easily.

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• Use needle-nose pliers or tweezers to pull out tiny bones before serving.

Sources: “The Great American Seafood Cookbook” by Susan Herrmann Loomis; “Pike Place Public Market Seafood Cookbook” by Braiden Rex-Johnson; “Fish & Shellfish” by James Peterson