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Crispy Skinned Fish

Fish with skin. Who knew that you could cook skin on the fish, eat it AND it be delicious? Like really, amazingly delicious. Seems so wrong, yet it tastes so right. I got this easy as pie recipe from Bon Appetit and was very proud of myself for having followed through on a Bon Appetit recipe.

I used a Spanish mackerel for this recipe. BA says you can also use salmon, red snapper or pompano if you can’t find mackerel. I used a grill pan to make crispy grill marks but you can use a regular pan as well.

NOTE: You need a non-stick pan. However, if you follow the link to Bon Appetite, you will find how to create a faux non stick surface with oil.

Recipe adapted from: Bon Appetit


  • 2 6 ounce fillets of fish
  • 2 TBS of olive oil
  • Sea Salt
  • Squeeze of lemon
  • Pepper


  1. To prep the fish, place it uncovered on a plate, skin side up. Put in the refrigerator for one hour.
  2. Salt both sides of your fish. Heat your pan to high and drop 1-2 tablespoons of olive oil. Once the oil is hot and shimmery, drop the fish onto the pan, skin side down. If skin starts to curl up, use your spatula to push down until flush with the pan.
  3. Cook on first side about 3 minutes. Should be almost all the way cooked, except in the thickest part. Flip and cook for another minute.
  4. Repeat with other fillet.
  5. Sprinkle with lemon and pepper.


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