Herb Crusted Mahi Mahi

[Music] when Leia Shapira and I were working on the second edition of secret restaurant recipes we knew we'd have to plan special visits to the restaurants we didn't get the first time around one of those was the iconic Bob na in Manhattan once their owner drew sepi Lattanzi showed us a classic way they prepare their grilled mahi mahi today I'm using tilapia because this technique is so versatile it'll really work with any white fish when Leia and I were invited back into the Vauban a kitchen chef Lata and Zee I prepared these ingredients they were mise in place just like this there was fresh parsley and fresh basil capers and olive oil dried oregano and bread crumbs then freshly squeezed lemon juice exactly 1 tablespoon of each simply combine them all together that's your crust it was also that day that I discovered a skinny secret I could make baked fish tastes as good as one that was pan seared in oil simply grease a grill pan or a saute pan like the one I'm using here get it nice and hot add the fish let it sear for about a minute and then transfer it to the oven fish usually needs to cook for 10 minutes per inch of thickness it comes out perfect every time whether you're enjoying it at a famous Italian restaurant or right here at home you've just been privy to a secret up skinny cooking goodbye from Victoria to whack