1.   Salt and pepper the fish fillets.

2.   A few minutes on a hot grill or broiler flame is the only way to burnish fish fillets without overcooking them.

3.   Add them to salads, bake them in stratas or saute a handful as a nest for a grilled fish fillet.

4.   Bring the soy mixture to a boil, add the fish fillet or fish steak, and poach, turning a few times.

5.   But generations of families have been addicted to its sweet rock oysters and beer-batter fried fish fillets.

6.   But cooking a fish fillet with the skin attached has some distinct advantages.

7.   Coat fish fillets with flour, salt and pepper mixture.

8.   Dip fish fillets in marinade and place presentation-side down on grill over red-hot coals.

9.   Dredge the fish fillets, one at a time, in the bread-crumb mixture, pressing down gently on each side.

10.   Each fish fillet is laid atop a bed of greens surrounded with the sauce.