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With such a delicate flavour simplicity will be best so I told myself last time I bought trout filet. I recalled having read somewhere that you can cook filet skin side down and never turn it so the skin will get very crispy. It turned out very well. I just put salt & pepper, served it with asparagus and new potatoes. Thought of doing a sauce but never got there.
 

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Brad,

The trout had really no scales to remove. It could be a problem with snapper and bass though. Which reminds me I saw a great recipe for snapper with a pistachio crust, it looked so good

Thanks for the tip on cutting the skin, would never have thought of doing so with fish, you could make really beautiful pattern.
 
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