The reverse sear technique is a favorite of professional chefs for cooking thick fish fillets. With KOM charcoal, you can achieve restaurant quality at home.

Traditionally, fish is seared first at high temperature, then finished at lower. Reverse sear reverses this process - first slow cooking at low temperature, then quick searing at high for crispy skin.

Why It Works So Well

Slow cooking at low temperature allows the fish to cook evenly inside. Then quick searing creates a perfect crispy skin outside without overcooking the interior.

Steps with KOM Charcoal

Set up the grill for low temperature (100-120°C) with KOM charcoal. Cook the fish slowly to desired internal temperature. Then move the fillet skin-side down directly over the charcoal for quick searing.

KOM charcoal from beech, oak and hornbeam provides stable low temperature for slow cooking and powerful heat for final searing. Without chemicals and additives, they add subtle natural wood aroma.

The result is fish with perfect juicy interior and crispy aromatic skin outside - just like in the best restaurants.