Why pan roast?
In short, the pan roast technique means searing a fish steak such as tuna, swordfish, or halibut at high temperature for a couple of minutes on each side to seal in the juices and form a crust on the outside. Then, you complete the cooking process in an oven set at 400° F until the steak reaches your preferred stage of doneness. You’ll enjoy pan roasting fish steaks because the technique is very fast and easy – and virtually foolproof. You’ll get perfect results every time. Professional chefs routinely pan roast thick cuts of meat and fish. They sear the fish (or meat) ahead of time, place it in the refrigerator to stay chilled, and then finish cooking in the oven when diners order it. The next time you order a thick steak of any sort in a restaurant, you can guess that it’s probably been pan roasted. Best of all, you can use this favorite technique of professional chefs at home, and get the same delicious results for a fraction of what you’d spend on a restaurant meal.
