Whenever Doc and I eat at a nice restaurant and order fish, I am always impressed with how perfectly it turns out. The fish always comes to the table a little crispy on the outside, yet moist and flaky on the inside. The preparation is really easy. All you need is an ovenproof skillet.

Restaurant Style Grouper

4 (six ounce portions) Grouper or another type of fish
6 tablespoons olive oil
Kosher salt and freshly ground pepper

Preheat oven to 350ºF. Sprinkle fish with kosher salt and pepper on both sides. Heat oven safe skillet over medium high heat until pan is hot. Add olive oil and heat until it ripples. Sear fish 1 minute. Flip fish and place pan in oven. Bake 8 to 10 minutes until fish is 145ºF. Makes 4 servings.

Tip: Cook 1-inch thick grouper 8 to 10 minutes (total time). Cook 1/2-inch thick grouper 4 to 5 minutes. If the fish sticks on the first side, cook an additional minute and it should release from the pan. Subtract the minute from the total cooking time. Example: Sear fish 2 minutes (first side). Flip then cook in oven 7 to 9 minutes for a 1-inch thick piece of grouper.

If you use fish with skin on one side; cook skin side down first, then flip and place in oven.