FEATURED SEAFOOD Black sea bass, scup, red porgy

Skin-on fillets are a good shortcut to a tasty, healthy meal.  It’s easy to get that perfect, crispy skinned restaurant effect with a few simple tips are tricks.  Any fillet cooked this way will let the flavor of the fish sing, but we like to add an easy sauce to spice things up. If you don’t like chimichurri with parsley, feel free to substitute other herbs.


For fish

Skin on fish fillets

Canola oil, or other neutral oil (not olive oil)



For chimichurri

1 cup parsley leaves

4 medium garlic cloves

2 tbsp oregano leaves

½ cup olive oil

¼ cup red wine vinegar

1 tsp kosher salt

¼ tsp red pepper flakes


Pulse all ingredients for chimichurri in a food processor until smooth. Taste, adjust with salt and pepper and set aside.

Rinse fish fillets under cold water and remove any scales.  Pat dry and place skin side up in refrigerator for 30-60 minutes.

Heat 1 tablespoon of oil in a skillet on high heat until the oil smokes. Add a pinch of salt.

Salt and pepper the fillets and place them skin side down in the skillet. Press them down until the flesh relaxes.

Cook until the skin is crispy.

Flip and cook for another minute.

Drizzle with chimichurri and serve immediately.