Use any firm white fish you prefer, but avoid flounder or sole, which are too delicate. You’ll end up with a thousand fish pieces instead of nice chunks! Leaving the fish skin on is a personal preference. I think the taste and presentation is superior, but you do have to scale the...
Choose 1 pound of skinless fish fillets for four servings, about ½- to ¾-inch thick. Any fillets, including mild-flavor whitefish, cod, flounder, red snapper, and orange roughy, will work. If frozen, thaw the fillets in the refrigerator. A 1-pound package will thaw in 1 to 2 day...