Are you afraid of cooking fish at home? Don’t be!
Here’s what you look for at the grocery store or fish market: Nice-looking skin and clear eyes. It’s as simple as that! And to make the next step simple too, see if they’ll cut the fish for you before you take it home.
Once you do, it’s all about getting your pan super hot. And to sear without burning? Always use canola oil.
Sear with the presentation side down – in the case of our trout, that meant skin side down.
Once it’s nice and crispy, flip it over and do the other side, or you can skip the flip.
Along the way you’ll want to season your fish, but season lightly. A little salt and lemon juice can go a long way – but definitely don’t use pepper!
The great thing about fish is that you have a lot of freedom when it comes to seasoning, cooking and presentation, so don’t be afraid to experiment! That’s the Spice of Blythe.