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Is there truly anything better than crispy fish skin? @FoodMinimalist knows the secret and uses La Tourangelle Grapeseed Oil to get the perfect texture. Serve this alongside some white rice with the soy, ginger and green onions and you have a perfect, elevated weeknight meal.
Find more recipes using La Tourangelle Artisan Oils here!
- 1 bunch scallions, julienned
- 1 2-inch knob ginger, peeled and julienned
- 1/ 2 cup soy sauce
- 1/ 4 cup hot water
- 1 1/ 4 cups La Tourangelle Grapeseed Oil
- 4 fillets branzino, or other thin white fish
- Rice, steamed, for serving
In a small bowl, mix soy sauce with hot water. Set aside.
In a small saucepan, heat 1 cup grapeseed oil on medium low, keep heating it while you cook the fish. The oil should be slightly shimmering when it’s ready.
In a nonstick or well-seasoned cast iron pan, heat 1/4 cup grapeseed oil on medium-high. Sear the fillets, skin side down, pressing down occasionally, so the skin adheres to the pan and gets crispy. Cook for about 3 min, then carefully flip the fish and cook for another 30 seconds - 1 minute.
Place the cooked fillets on a plate, skin side up, scatter ginger and scallions slivers on top and carefully drizzle the hot grapeseed oil all over. Things should sizzle and wilt. Spoon the diluted soy sauce over and around the fish, serve immediately with hot rice.