Notes
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.
Ingredients
- 4 skin-on fish fillets (about 6 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons vegetable or canola oil
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