Always pat the fish really dry with paper towels. This step will ensure the fillets brown nicely and prevent steaming. 2. Use a pan large enough to hold the fish fillets. This ensures even cooking and prevents the fish fillets from steaming instead of searing. 3. Use a pan that will retain a high level of heat, such as cast iron or stainless-steel skillets. 4. Always preheat the skillet and make sure your pan is hot enough before adding some oil. 5. Use a small amount of fat.  The butter or oil should be heated through, but should not burn or smoke.