Crispy Skin Fish Fillets With Wilted Escarole Recipes
CRISPY-SKIN FISH FILLETS WITH WILTED ESCAROLE
Pan-sear to crisp the skin, then pop the fillets in the oven to finish the job.
Provided by Paul Johnson
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Line baking sheet with plastic wrap. Arrange fish, skin side up, on sheet. Spread coarse salt generously on skin to coat completely. Chill uncovered 1 hour.
- Preheat oven to 475°F. Rinse salt off fish; pat until very dry. Place fish, skin side up, on work surface. Using large knife with edge of blade perpendicular to skin, scrape surface of skin to remove any moisture, wiping blade clean often. Using razor blade, score skin in 1-inch crosshatch squares. Sprinkle with pepper.
- Heat 1 1/2 tablespoons oil in each of 2 large ovenproof skillets over high heat. Add 2 fillets, skin side down, to each skillet. Sear until skin is crisp and brown, about 4 minutes. Place skillets in oven (do not turn fish) and roast until fish is just opaque in center, about 4 minutes.
- Meanwhile, heat 3 tablespoons oil in large pot over medium high heat. Add garlic and sauté 30 seconds. Add escarole and toss until beginning to wilt, about 2 minutes. Add 1 1/2 tablespoons vinegar and toss. Season with salt and pepper.
- Mound escarole in center of 4 plates. Top with fish, skin side up. Sprinkle with remaining 1 1/2 tablespoons vinegar.
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- Dry the Fish Skin Very, Very Well. Fish is moist, and that moisture actively works against your efforts to crisp its skin—in order for that to happen, the skin has to dehydrate first, which takes a lot of energy.
- Choose Your Pan. The understandable temptation here is to grab a nonstick skillet. I won't be so strict as to tell you to absolutely not do that, because it's possible to get decent results with nonstick.
- Get the Oil Smokin' Hot, Then Take a Tentative Dip. Okay, so far we have a nicely dried piece of fish and an appropriate skillet. Next up, we need to put oil in that skillet and get it very, very hot.
- Press It Flat. Skin-on fish will almost always curl when it hits the pan. This is largely due to the skin itself contracting as it comes into contact with the heat, though, in my experience, the degree of curling is related to the freshness of the fish.
- Manage the Heat (and Hands Off!) Aside from pressing the fish flat, you should otherwise resist the urge to touch it. Even though all the prep we've done thus far should reduce the amount it will stick, it may still stick a little at first.
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