3-4 Striped Bass Fillets (or another boneless fillet with skin)
1 tablespoons of oil with high smoke point. I use grape seed.
Juice of 1 medium lemon
1-2 tablespoons unsalted butter
Salt to taste
1) Remove your fish from the refrigerator about 20 minutes prior to cooking. Sprinkle a bit of salt on it.
2) Wash and dry your fish really really well with a paper towel. Using a butter knife, scrape the skin. This will let out some more moisture. Pat dry again with a paper towel.
3) Preheat skillet, preferably non stick till it's really hot, about 2 minutes. Add oil and swirl it around. Heat another minute.
4) Add your fish fillet skin side down. Sprinkle salt on meaty side. Press down with a spatula so the the skin flattens for about 10-15 seconds per piece. A metal spatula is best for this. Cook for about 7-10 minutes WITHOUT DISTURBING on a medium high flame. Most of the cooking should occur with the skin side down.
5) Flip over using a metal spatula and cook another 2-3 minutes. Add butter and allow to melt for a minute. Turn off flame and baste with butter. Add lemon juice and allow it to combine with butter.
6) Serve immediately. We had this with quinoa and green beans and it was delicious.
*adapted from honest-food.net