Description
If using skin-on fish, be sure to start with the skin side down and press the fillets during the first few minutes of cooking to ensure that the skin properly crisps. You could certainly serve just a perfectly cooked fillet, but a lemony/briny browned butter sauce is the perfect classical pairing and can be made in the same pan during the final few moments of cooking. You can substitute any thick fish fillet, such as salmon, black cod or chilean sea bass for halibut. Find video instruction for this recipe in Startup Library: Cooking
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January 1, 1970
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Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.
Author Placeholder
January 1, 1970
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Omnia contraria, quos etiam insanos esse vultis.