I “generously” seasoned the fish on both sides with salt and pepper before placing them into a hot skillet coated with melted coconut oil. I chose a couple thick pieces and a couple thin ones because my wife and I are more fond of fish than our daughters are. That appears to be a mistake. I’m not a fish expert, and although I enjoy sushi, my family wants to ensure it is dead. With two vastly different thicknesses, it’s hard to get them all finished at the same time.