Step 1

Heat a medium/large heavy skillet over medium-high heat. Add 2-3 tbsp. avocado oil (depending on the size of the pan) and let it get hot until it shimmers and runs around the pan when you swirl it by the handle.

Step 2

Pat the fillets dry and season the flesh side with the fine sea salt. Add them to the hot pan, skin side down. (Be careful with the hot oil.) Cook for 4-5 minutes, until the skin gets darker and crisp but not burnt.

Step 3

Use a thin spatula and one other utensil (fork, wooden spoon, etc.) to help flip each fillet. The oil might splatter as the fillets land on the flesh side. Cook for another 4-5 minutes. The flesh should change from a bright pink to a softer pink.

Step 4

If your fillets are especially deep, you might be able to tell from the sides that they're not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Cook the sides as necessary for one minute. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

Step 5

Remove the fillets from the skillet and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.

Step 6

Heat the broiler to high.

Step 7

Line a baking sheet with foil and spray with avocado oil spray or spray of choice.

Step 8

Pat fillets dry and season the flesh side with fine sea salt. Broil skin-side up for 4-5 minutes. The time depends on how close your food is to the broiler. Check at 4 minutes to be safe. The skin will have some darker, bubbly spots and look crisp but shouldn't be burnt. If it doesn't look much different, continue to broil, checking every 2 minutes.

Step 9

Flip the fillets and broil flesh-side up for 4-5 minutes. The flesh should change from a bright pink to a softer pink. If your fillets are especially deep, you might be able to tell from the sides that they're not cooked through yet. To finish them off but avoid overcooking, carefully tip each fillet over onto its side to make sure all surfaces are cooked. Broil the sides as necessary for 1-2 minutes. A thermometer (probe or instant) inserted in the thickest part of a fillet should read 125°.

Step 10

Remove the baking sheet from the broiler and let rest for 5 minutes. Sprinkle the skin with flaky sea salt, freshly ground black pepper and a squeeze of lemon or lime, if desired.