Ultra-Crisp-Skinned Pan-Roasted Fish Fillets

The Food Lab

J. Kenji López-Alt

Better Home Cooking Through Science

NOTE: This recipe will work with any skin-on firm-fleshed fish fillets, such as salmon, snapper, grouper, or bass.  

INGREDIENTS

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

INSTRUCTIONS

  1. 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.  Add 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 crisp about 5 minutes longer.  If the skin shows resistance when you attempt to lift the fish with a spatula, allow it to continue to cook until it lifts easily.
  2. Flip the fish and cook on the second side until an instant-read thermometer inserted into the thickest part registers 120 F for medium-rare, or 130 F for medium, about 1 minute longer.  Transfer the fish to a paper-towel-lined plate and allow to rest for 5 minutes before serving.

Basil-Caper Relish

The Food Lab

J. Kenji López-Alt

Better Home Cooking Through Science

INGREDIENTS

  • 2 tablespoons capers, rinsed, drained, and roughly chopped
  • 2 tablespoons chopped kalamata or Taggiasche olives
  • 1 small shallot, minced (about 1 tablespoon)
  • 1 Thai bird or serrano pepper, seeded and chopped
  • 1/2 cup chopped fresh basil
  • 2 scallions, finely sliced
  • 3 anchovy fillets, finely chopped
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

INSTRUCTIONS

  1. Combine the capers, olives, shallot, chile pepper, basil, scallions, anchovies, lemon juice, vinegar , and honey in a small bowl.  Whisking constantly, add the olive oil in a thin steady stream.  Season to taste with salt and pepper.  Serve spooned over pan-roasted fish.