|
Cook it so many ways, one of my favorite... Take the fillet, scaled with skin on. I'll take the thicker pieces up by the head, cut like 4-5" sections. Lightly coat with olive oil, Fresh Ground Pepper, Heavily saly the piece. Heat a iron skillet pan, super hot. Sear Skin Down, for a few, then finish of in the broiler, flame crusts the top nice... Dont Overcook! Side of Asparagus, and wasabi Mashed potatoes or Wild rice...
|