While working the line at Bocanova, a Pan-American restaurant in Oakland, Calif. I cooked dozens of scallops and halibut orders every night. Cooking that much fish, and making sure each piece was cooked to perfection with the Chef yelling “not yet”, or “too long” in my ear until I mastered the technique, made me a pro. This recipe/technique will help you master perfectly moist, mouth-watering, delicious salmon. To achieve a great sear on any type of fish, begin with a very dry exterior and a very hot pan. (I prefer an All-Clad pan for searing fish.) Moisture from wet/damp fish will prevent the fish from getting that...
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