RECIPE EVERY MAN SHOULD KNOW
SEARED FISH FILLET
Buy the freshest fish you can—I like ocean trout or branzino—with the skin on, and cook it skin-side down. Get the pan hot, and put some pressure on the fish so the skin won’t seize up. Then turn the heat down, and cook it nice and slow without moving it. The skin gets really crispy, and the flesh cooks very gently. At the end, throw in a knob of butter, and flip the fillet to get a little on the skin.
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