never flour fish! Marinate for 24 hours in some white wine, parsley and a bit of garlic. Then drain it, wipe it, and gently place it on low heat. No fukin flour. It kills every taste the delicious skin has! Not 2-3 minutes but 6-7 mins on one side, then 3mins on the other, on slow wood/charcoal flame. If you have any, throw some laurel/bay leaves under the fish, or onto the wood for a lovely aroma and taste. Drink some Margaret River Chardonnay with it and think of women! (If you're a red-blooded man)
