Thaw fillet in refrigerator overnight or in a sink of cold water for 30-45 minutes.
Coat flesh with olive oil to prevent drying during cooking.
Season with salt, pepper, and garlic powder.
Broil skin side up for a few minutes. The natural oils of the fish will be released during cooking and seep down into the fillet
Turn to complete broiling. Do not over cook. Over cooking results in a dry chewy texture. Perfectly cooked fish will result in a flaky, moist, tender fillet.
