I was a chicken when it came to fish. I could cook a terrific Thai green curry, or a mean vindaloo, or a yellow cloud of hollandaise. But when I used to cook seafood, I froze. The mussels vulcanized; the salmon was overdone. Cooked cod resembled a glacier: it calved sections of itself. I knew that seafood and lake fish are, in fact, the simplest things to cook.
Don’t Be A Chicken When It Comes To Cooking Fish. Here Are Some Quick Fixes To Get It Right.
Bill St. John, Denver Post: Living
Tue, 07/17/2018 - 1:10pm
Topics: don t shrimp lobster scallops flaky-fleshed africa moroccan baked fish from how pair wine bill st john chicago tribune staff agate digital serves ingredients salt directions heat reach bill st john journalism it s charmoula chicken cooking fish quick fixes minutes teaspoon olive filets oil orange crust temperature juice cooked hot tablespoons mixture boil white depending flavored oven thumb thin top base stretched chefs pour broiling palm learn thickness side size cod dish snapper seafood flat salmon place cooks years quickly rule liquid peel water cut pan steam wet grated sodium flavorful sea sauté garlic pepper squeezed sauce cup loosely lemon packed
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