|
Big fan of cast iron for fish. Keep the skin on and use a REALLY hot griddle or pan (I do mine outside on the grill) to sear the skin so it's very crispy then flip and finish. Season the fish well, but don't usually use anything fancy.
Could serve with a lot of great sauces and especially fruit based ones, grapefruit beurre blanc, mango, salsa etc...
Or just a little super Tuscan olive oil, some nice sea salt and a little good balsamic.
-spence
|