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I speak from experience... if I had to do it again, I'd do it outside. If you're doin' it right, it creates a lot of smoke.
Once you have the pan scorching hot, put a little canola oil in it.
And the fish will go great with some browned butter (per Simply Red).
He'd also suggest a little liquid smoke and apricot preserves, but I'd stick with the browned butter.
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