Cooked under low heat, fillets, imbued with fennel and lime, become velvety soft, almost like a confit (in half the time, and with a lot less oil).
MELISSA CLARK, NY Times: Dining & Wine
Fri, 02/15/2019 - 10:24am
Cooked under low heat, fillets, imbued with fennel and lime, become velvety soft, almost like a confit (in half the time, and with a lot less oil).