Learning to make crispy skin on your fish is a game changer. I have not had a lot of success in the past.Jump to Recipe
I have been watching a lot of YOUTUBE and it is rather simple. It is really about cooking the fish skin side down in a really good skillet. I like to use my cast iron skillet. The majority of the cooking of the fish is with the skin side down. The fish is flipped at the very end to make sure the flesh is fully cooked. I went with some friends to BAR ROMA last week and had a branzino prepared this way. It tasted so good. We asked the chef how he cooked it, and what I just wrote is the same thing he said.
I believe this preparation of this fish is so perfect using halibut. The halibut is a meaty, dense fish. I love the height of the fish topped with the crispy skin. In my preparation, I added Asian flavors and served it with brown rice and wilted bok choy. I have to apologize because I normally show the step by step cooking but I lost pictures transferring from my camera to the computer.
I eat salmon most often but I have to say that halibut is a very close second type of fish I enjoy. it is fatty and tender when cooked correctly. Three of my favorite recipes include:
HALIBUT WITH A SPICY PEPPER SAUCE (thank you Gordon Ramsay)
The Crispy Skin Asian Halibut plated.
Crispy Skin Asian Halibut
Learning to make crispy skin seafood is a game changer. My Crispy Skin Asian Halibut is meaty, tender crisp recipe.
- 1 1/2 Lbs Halibut cut in 5 – 6 ounce pieces
- 2 Tsp Salt
- 2 Tsp Ground black pepper
- 2 Tsp Chinese five spice powder
- 2 Tbsp Shaoxing wine
- 1 Tbsp Olive oil
Heat the oil in a skillet on medium high heat. Spice the halibut on the flesh side. Once shimmering, add the halibut skin side down to the pan. Do not touch the fish. Let cook for 8 – 10 minutes. The halibut should look cooked about 2/3 of the way up the fish. The halibut should turn from translucent to white. At this point, flip the halibut to the flesh side. Pour in the shaoxing wine and spoon it over the fish. It should take about 2 more minutes to cook the fish.
Serve over rice with braised bok choy. Enjoy!