Taste
Leave a Comment

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

Ingredients:

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

Directions:

  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.

 

Crispy Skinned Fish 001

Crispy Skinned Fish 002

Crispy Skinned Fish 003

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s