Fish fillets roll up when I drop them in the pan ..
I recently discovered a local rock-fish which is very tasty and has a good solid texture - well I like a meat like texture to my fish but maybe some people don't.
Anyway I have tried pan-frying them twice (with a sprinkling of oregano and chile powder) and the only problem that I've had is that the fillets roll up as soon as they hit the hot oil making it more difficult to cook them.
Any ideas? Thanks,
P.S. I have poured melted butter with added lime juice onto them after they're cooked and they taste great.