Making a fish dinner at home can be a bit of a splurge, given how expensive fresh seafood is. It would be a shame to overcook your hard-earned haul.
OCTOBER 13, 2017 City Kitchen
By DAVID TANIS
Making a fish dinner at home can be a bit of a splurge, given how expensive fresh seafood is. It would be a shame to overcook your hard-earned haul.
Broiling or grilling can cause lean, white-fleshed fish like halibut (but also thick flounder fillets, snapper, grouper and large sea scallops) to dry out. For moist, juicy results, frying or searing is the best option. I tend to use a simple searing method for cooking firm, white-fleshed fish on the stovetop; it’s easier and cleaner than frying.
Quick-seared halibut in a buttery sauce of lemon sage and bread crumbs.
KARSTEN MORAN FOR THE NEW YORK TIMES
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