Look for wild-caught sablefish (a k a black cod, Alaska cod, butterfish) from Alaska or British Columbia. It’s a fatty, mild-flavored fish with luscious, buttery texture (if you can’t find sablefish, use wild Alaskan salmon instead). Sablefish is delicate, so use a thin, stiff spatula to turn the fish. If the skin sticks to the pan, no worries; just use the spatula to lift the fish and leave the skin behind.
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