Crispy Sauteed Fish
Very few love crispy fish skin. If you are one of the believers this recipe is for you.
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This isn’t for everyone
Ingredients
4 – 6 oz fish fillets with skin still on (salmon, strip bass…)
4 tablespoons of olive oil. Use regular olive oil not extra virgin
Salt and pepper to taste
Preparation
This isn’t for everyone. If you love the crispy texture, flavor and moisture that some fish offer in their skin give this a try. If you don’t like the skin this is also a way to add a little caramelization for added flavor.
Preheat oven to 400 degrees F
Preheat a skillet over med-high heat for 3 minutes.
Add oil to the skillet and allow time to get hot. 1-2 minutes.
Place fish skin side down into the hot oil. Cook for 5 minutes. Do not move the fish during this time. Just let it cook. If the oil is too hot turn it down and continue to cook. (If the oil starts to smoke turn the heat down to medium.)
Release the skin with a spatula and turn the fish. Cook until done.
If the fish need to cook longer due to its thickness place in oven until done.
Remove from the oven add salt and pepper to taste and serve. (I like a little soy sauce, lime and green onion to dip in)