A nonstick skillet is perfect for sautéing fish fillets with no worries about sticking. A thin, angled slotted spatula with a slightly curved lip is very helpful for turning delicate fish.
I made the fish without dredging it in flour and it still tasted great. A simple, quick meal. Loved the vinaigrette; just not a fan of arugula. We will try it with different greens the next time.
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