A sautéed fish fillet needs a pan sauce to turn it into a satisfying main course. The problem is coordinating the cooking so that both are done perfectly. To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking process specified in most sautéed fish filet recipes, making the sauce first and keeping it warm in a…