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Dec 14, 2017
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Sous vide, especially for salmon, scallops, shrimp. I love putting shrimp in a bag with garlic butter. Sous vide is a great way from keeping it from overcooking.
Cod is very forgiving. I usually add it to linguini with clam sauce for extra protein. It braises/steams in the clam sauce and you look at it to see when it's done (it becomes solid white and flakes easily).
En Papillote can be impressive looking and is straightforward. You want a firmer fish, like salmon, trout, halibut, tilapia, basa. You're basically steaming it in a parchment pocket with aromatics. Steaming is more gentle cooking so it helps it from getting overcooked.
Dec 14, 2017
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