Cooking fish in a black iron pan is all about heat control and patience. We preheat properly, use the right oil, and let the crust form before flipping. The result is crispy outside and flaky inside.

When it comes to fixing a fast dinner, I go with trout fillets. A rich, fatty fish, trout is as flavorful as salmon but the thinner fillets cook off in a jiff. Most often sold skin-on, the fish has a ...