Preparation Edit

  1. In a non-stick skillet large enough to hold fish without too much distortion, add enough oil to sauté over medium to low heat.
  2. Season filet with pepper and garlic salt on both sides.
  3. Place filet skin side down in hot pan being careful of spatters.
  4. Squeeze lemon or lime juice onto filet.
  5. Depending on thickness of filet and temperature of pan,cook each side about three to four minutes until flesh is just firm.
  6. Eat!
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