People who are reluctant to steam up their kitchens with hot pots or hot skillets are missing the wonderful experience of eating good fish.

The ideal presentation at the dinner table is a boneless fillet of the varieties mentioned. I prefer a vertical grained fillet, approximately ¾ inch thick, of the larger fish mentioned. In order to get a vertical grain fillet, slice the lone loin fillets as you would a salami! In the smaller fish this is not possible or necessary—the fillet sections are excellent.

When cooking the fish, I prefer using oil, butter, salt and pepper. When pan frying, put butter in a cold skillet and heat (on high) until butter begins to turn golden brown. Add fillets. The fish should sizzle when it meets the hot pan. After a few minutes, reduce heat at least halfway. Wait approximately one minute and examine the color or the pan side of the fillet. If the color is dark golden brown, lower heat, turn and cook until done. To determine when fish is adequately cooked, cut the fillet at the thickest part. If translucent (raw look) it is not done. On re-testing, make a new incision – you will be able to detect an opaque appearance when done. Don’t worry, as there is a period of time (short period) when the fish is properly cooked before it will get to the overcooked state.

When broiling (stove or charcoal broiler) use a vegetable or peanut oil because butter is volatile and may scorch the fish. Drawn butter can be added when fish is on the plate. Good fish does not require a lot of seasoning – salt and pepper are all I use. That’s it!