I have had this problem before in trying to saute flounder or sole filets. I've got a hot pan. The fish is dry and seasoned. I cook it quickly - a couple of minutes a side. And it comes out disgusting. The consistency of mush. I love this fish and want to be able to cook it successfully. Help is appreciated!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)