Video: Bino's Chef on How to Fillet a Fish

There is, perhaps, a chef in all of us. But while the art of cooking may come easily to some, a little instruction is needed for others. And when it comes to something like seafood, well, we could all benefit from a lesson!

Luis Ramirez is head chef at on Smith Street. He opened up his kitchen and taught us how to properly fillet a fish.

The Red Snapper in the video was already scaled and washed. Remember to scale it with a scaling tool or a knife, and wash it off before proceeding.

The snapper is not on Bino's regular menu. As a bonus, here is the recipe for Ramirez's special dish:

Pan Roasted Red Snapper Fillets with Fried Baby Artichokes, Tomato, Asparagus and Tomato Caper Relish

 Ingredients

10 (1/4-inch thick) slices roma plum tomatoes

1/4 cup chopped red onions

1/4 cup capers

1 teaspoon salt

1/2 teaspoon freshly ground black pepper, plus more to taste

2 (4 - 6 ounce) skin-on red snapper fillets

1/4 cup good-quality extra virgin olive oil

8 - 10 sliced baby artichoke hearts (canned work fine)

8 - 10 asparagus spears

1/4 cup sun dried tomatoe, chopped

chopped fresh flat leaf Italian parsley

Directions

For the tomato caper relish:

Combine the tomatoes, red onions and capers with 1 ounce of extra virgin olive oil, salt and black pepper to taste. Toss together and top with a sprinkle of chopped parsley. Set aside.

For asparagus, artichokes and tomatoes:

Heat 2 tablespoons of olive oil in a skillet until hot but not smoking. Add the artichokes and toss for about two minutes. Add asparagus and cook for about one minute. Add chopped sun dried tomatoes and cook for two to three more minutes. Cover and set aside.

Fillets:

Season both sides of the fillets with 1 teaspoon of salt and 1/2 teaspoon of pepper. Heat 2 tablespoons of extra virgin olive oil in a skillet large enough to hold both fillets without crowding. When oil is hot but not smoking add the fillets, skin side down, and brown for about 3 minutes. Turn over and cook for about 1 or 2 more minutes.

Plate:

Spoon the artichoke and asparagus mixture onto two serving plates. Place one fillet of red snapper on top of the mixure on each plate and then add a spoonful of the tomato relish on top of each fillet. Garnish with a sprinkle of fresh parsley and serve.

Makes two servings.