Ingredients
Per serving (estimated)
- Calories
- 365
- Protein
- 32 g
- Fat
- 26 g
- Carbs
- 0 g
Estimated from USDA FoodData Central values; actual numbers vary with cut and trim.
Method
- Pat the fillets dry, especially the skin. Salt both sides.
- Heat the tallow in a skillet over medium-high heat. Lay the fillets skin side down and press gently with a spatula for 10 seconds so they do not curl.
- Cook 4 to 5 minutes without moving, until the skin is crisp and the flesh is opaque about two-thirds of the way up.
- Flip, lower the heat to medium, and add the butter. When it foams, tilt the pan and spoon the butter over the fish for 1 to 2 minutes.
- The USDA recommends cooking fish to 145°F (63°C), when the flesh is opaque and flakes easily.
- Serve with the browned butter spooned over.