In Newfoundland, the word fish refers to cod, and all other swimmers are referred to by name (tuna, salmon, etc.). Hit up a market or the fresh section of the grocery and ask for a fillet with the skin left on. Then, let chef Jeremy Charles, co-owner of Raymonds and the Merchant Tavern, show you how to cook your fish to perfection in seven easy steps.
1. Before cooking, lay fish skin side down on a towel to remove moisture and bring it to room temperature. 2. Heat a frying pan to medium-high heat, and then add vegetable oil. 3. Season the fillet with salt. 4. Lay the fish on the pan skin side down, and cook it without touching it for three to four minutes. 5. Add butter to pan with fresh thyme and baste the fillet with the melted butter until it starts to flake. 6. Flip the fillet to skin side up for one minute to “kiss the flesh” side, and continue to baste the fillet. 7. Remove it from the pan, and blot it on a towel to remove excess oil.
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