Barton Seaver: Hi, I am Barton Seaver today we are cooking Spanish Mackerel Fillet with toasted almond potatoes which we have going here and a Lemon-Garlic Gremolata which I have just made. Now we are going to start teaching how to cook the fish. Now we have our Mackerel Fillets with the skin on that are boneless that have been brined. Even though its been brined in a nice salty solution with a little bit of sugar, you still want to season them just a little bit, it ends up adding texture and helps with the caramalisation of the fish. Now just a little bit of kosher salt on the outside here. Now what I have got here is a nice saut pan on high heat. Whenever you are cooking fish you want to cook it on high heat, when you are sauting something for a short amount of time and when you are roasting something you want to slow it down a little bit but when you are sauting the whole point of it is to get that nice brown color. So we have got our potatoes rolling here. I am going to take those off those are just about done, they are nice and golden brown, absolutely gorgeous. Now that's been sauting in that almond oil. So I am going to use a little bit of that almond oil which is Extra Virgin olive oil and a little bit of cooking oil, canola, corn, vegetable, whatever you want to use. I will add just a little bit more of that oil, that will give the fish just a little bit of that flavor as well and because we got a small saut pan here, you dont want to cook too much of the Mackerel at one time and because we have brined it, you have got a little bit of leeway on the fish. So you can afford to cook two pieces at a time for a meal here. Now because the skin is on, whats going to happen as soon as put it in its going to curl up as youll see right here, see the fish beginning to curl up pulling away from the pan on the skin. So I have got a little spatula here, what you want to do is just push it down to ensure that it stays in contact both with the oil and with the pan. Now since these Mackerel Fillets are pretty thin, its only going to take about three minutes to cook them. So what we are going to do is we are going to cook the two fillets on just the skin side, take them out, sear the other two as well. Now well put it all back together on the flesh side and just cook it very low and slow for about two to three minutes. Now we are done, that will us some time to get the rest of the dish set up and ready to go.