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I was content with this routine until I traveled to Alaska, where I (unsurprisingly) ate the best halibut of my life. I also caught<\/em> a halibut \u2014\u00a0which was sent to my house in Pittsburgh \u2014\u00a0and quickly realized I needed to learn how to cook it.\u00a0<\/p>\n<\/div>\n<\/div>\n Luckily, as part of my trip, I had the privilege of taking a cooking class from Chef Amara Enciso<\/a>, the chef and owner of BRAVA Food<\/a>. It was during this class that Enciso, who specializes in preparing Alaskan seafood<\/a>, filled us in on her tried-and-true methods.\u00a0<\/p>\n<\/div>\n<\/div>\n \u201cCooking fish on a daily basis over the past six years, I have tested a variety of different cooking oils and fat combinations to achieve the optimal sear,\u201d she said.<\/p>\n<\/div>\n<\/div>\n Ultimately, she landed on a homemade 80\/20 cooking oil blend<\/strong>: 80 percent high-smoke-point oil and 20 percent high-fat oil.<\/strong> The high-smoke-point oil lets her cook fish quickly over high heat without it burning (crucial for halibut, which is easy to overcook), while the high-fat oil creates an even sear and crispy surface \u2014 and adds a rich flavor.<\/p>\n<\/div>\n<\/div>\n Making the blend is simple: Fill a large squeeze bottle (or similar container) 80 percent of the way with the high-smoke-point oil, such as vegetable, peanut, or canola,<\/strong> then fill it the rest of the way with the high-fat oil, such as olive, palm, or coconut<\/strong>. Because the viscosity level for oil is the same across the board, the blend never separates.\u00a0<\/p>\n<\/div>\n<\/div>\n Next, source your fish \u2014\u00a0any variety will work with this technique. \u201cThe quality of the fish is 90 percent of enjoying a great meal with fish,\u201d Enciso says. She recommends seeking out a local fishmonger or quality butcher that supplies high-quality, sustainable fish.<\/p>\n<\/div>\n<\/div>\n When you\u2019re ready to cook, pat an 8-ounce fillet (or two 4-ounce fillets) dry with a paper towel. (Either skinless or skin-on will work). Rub the fish with 1 teaspoon of the 80\/20 blend plus any desired seasonings until it forms a moistened paste.\u00a0<\/p>\n<\/div>\n<\/div>\n Heat a seasoned cast iron skillet with 2 tablespoons of the 80\/20 blend and 1 tablespoon unsalted butter (use a European-style one<\/a> with a higher butterfat percentage if you have it). Add the fish (skin-side down, if applicable) to the hot pan and cook until the underside is golden-brown. Flip and continue cooking, reducing the heat as necessary, until the fish flakes easily.<\/p>\n<\/div>\n<\/div>\n While I was pleasantly surprised by how easy Enciso\u2019s method seemed, I\u2019ll admit I was nervous about using my cast iron pan. Shouldn\u2019t newbies like me play it safe and use nonstick? <\/em>But I trusted the process and was not disappointed: The fish developed a gorgeous golden-brown sear (although next time, I\u2019ll crank the heat higher for even better color), cooked quickly, and, to my delight, released easily from the pan. When I finished it off with a simple lemon caper sauce<\/a>, I swear the final dish looked like it came from a fancy restaurant.\u00a0<\/p>\n<\/div>\n<\/div>\nCooking Fish with 80\/20 Oil\u00a0<\/h2>\n<\/p>\n<\/div>\n