A Tempting Trio
Can gluten-free mean delicious as well as healthy? You bet—and these recipes prove it.
Pan-Seared Fish with Crispy Skin
Choose a fish that is available wild or sustainably farmed in our area. You can serve these crisp-skinned fillets on top of salads, as a main dish acccompanied by a vegetable serving, or with your favorite style of eggs. The acidity of lemon or lime can add some piquant flavor. Serves 4–6.
Ingredients
- 4 to 6 fish fillets, about 5 ounces each, skin on and bones out (salmon, bass, trout or snapper)
- 2 Tbs. unsalted butter, ghee, coconut oil or extra-virgin olive oil
- Sea salt to taste
- 1 lemon, sliced, for serving
Directions
- Use a sharp knife to score the skin side of each fillet with shallow incisions, not piercing the flesh. This will help prevent the skin from curling up.
- Heat a large cast-iron skillet or sauté pan to medium to high heat. Add the fat to the pan (preferably ghee) and salt both sides of the fish just before searing it.
- Add the fish to the hot pan, skin side down, and let the skin crisp up and the flesh cook about two-thirds of the way through, 3 to 5 minutes, depending on the thickness. You can baste the fish with the fat as it is cooking, but do not move it until it is ready to be flipped. (Coax it with a spatula to see if it is ready.)
- Once the fish is cooked most of the way through and the skin is brown and crispy, flip the fish using a spatula. Cook flesh side down until just cooked through. This should only take a minute or two.
- Serve immediately with lemon slices to garnish.
TIP: Keep an eye on the fish as you cook it, as overcooked fish loses its delicate flavor and can become more dry and “fishy”- tasting.
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