Fish

Tail

Brill fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm pearly white flesh with delicate sweetness close to turbot, thinner fillets. Tail-end fillet is thinner and best for quick cooking or stews. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.