Pat dry the fish fillets with paper towels. Sprinkle the highest and bottom with salt and white pepper. I don’t understand how this recipe is so wonderful with only a few elements!! I made use of swai as that was the fish readily available locally. Basic, rapid, delightful! Served about http://erickwzywt.blogpostie.com/32998141/a-simple-key-for-skinnytaste-ginger-scallion-fish-unveiled