| 21. | 4 5-ounce fillets black sea bass or Chilean sea bass
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| 22. | When oil is hot, add fillets, skin side down.
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| 23. | The fillets are divided, and the camaraderie sputters and dies.
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| 24. | At the table, remove the skin and fillet the fish.
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| 25. | Season the snapper fillets on both sides with salt to taste.
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| 26. | Using a wide spatula, transfer the fillets to dinner plates.
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| 27. | Dip trout fillets into it to coat well on each side.
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| 28. | For example, the following fish fillets have much in common.
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| 29. | It's best with red snapper or other sturdy fillets.
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| 30. | The fillets will be white, opaque and tender when done.
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