Sear fish first to seal in moisture
By Joan Namkoong
Advertiser Food Editor
To keep fish moist and flavorful, sear both sides in a very hot pan then finish cooking in a 400-degree oven. Searing seals in the moisture, and you'll use less oil with this method.
Karen Molina, executive chef, Sunset Terrace at the Outrigger Waikiki Beach Hotel