Less fish smell, the better. Also a nice color with no grey to it.


Basically, I took the fish out of the bag, laid it on the cutting board, and gave it a quick rubdown with my hands. Pressing firmly will let you easily spot any bones, if they're there. You can pull them out with your fingers or a pair of pliers.

Freakishly, I find the best way to cook small portions of fish is a George Foreman (no shit, really). I plug that biatch in, let it warm up. While it's warming I cut a lemon in half and squeeze most of 1/2 onto the fillet. Just let it hang out on there for a bit. Throw some salt on if you'd like.

When the Foreman is preheated, I squeeze a good amount of lemon onto the bottom surface (enough to keep it sizzling until you get the fish on), and flop the fish on. Close the lid, set for 4 minutes. After 2 minutes I'll open it up, relemon. When the 4 minutes is up, your ass is done. Eat the fish.