ULTRA-CRISP-
SKINNED PAN-
ROASTED FISH
FILLETS
NOTE: This recipe will work with any skin-on firm-
fleshed fish fillets, such as salmon, snapper, grouper, or
bass. I prefer salmon rare to medium-rare; white-fleshed
fish should be cooked at least to medium.
SERVES 4
4 skin-on fish fillets (about 6 ounces each)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable or canola oil
Press the fillets between paper towels to dry all surfaces
thoroughly. Season on both sides with salt and pepper.
Heat the oil in a large heavy-bottomed stainless steel
skillet over medium-high heat until shimmering. And the
fish fillets skin side down, immediately reduce the heat to
medium-low, and cook, pressing gently on the back of
the fillets with a flexible metal fish spatula to ensure good
contact between skin and pan for the first minute. Then
continue cooking until the skin has rendered its fat and is