Season both sides of the fish generously.

Heat a pan over medium-high heat. The pan should radiate heat when an open hand is held over the center of the pan.

Place a small amount of oil into the pan.

Place a tab of butter into the pan. Adding the butter after the oil will prevent the butter from browning.

Lay the fish gently into the pan skin side down.

Laying the fish into the pan away from yourself will keep the oil from splashing onto your hand and body.

Use both hands to press into the flesh of the fish. Do not shake the pan. This will cause the skin to wrinkle and cook unevenly.

Pressing the fish will relax the filet and keep it from bowing up in the center. The flesh will relax noticeably. Turn the heat down to Medium-Low heat.

The fish will begin to turn opaque around the edges. There will be about a quarter-sized circle in the thickest part of the filet that is not opaque.

This will be the sign to flip the fish.

Cook the fish on the flesh side for about 1 minute. Remove the fish to a resting rack for a minute or two before serving. Don't forget that when the fish is rested, it will continue to cook.