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Since my heart attack I've been eating a LOT more fish the past two years, mainly salmon.
Today, I'm cooking two big fillets my wife bought at the store yesterday.
I usually dry them, put some olive oil on 'em, ground pepper, then brown in the cast iron pan on the grille, flipping after the first side is browned and baking for 6-7 minutes at 450-500 on the skin side.
How do you cook yours?
I'm not really looking forward to standing out in the chill this morning to cook.
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Scott
'78 SC mit Sportomatic - Sold
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