A beautiful piece of fish at the seafood store or even the supermarket always seems to pack the promise of a quick elegant dinner. A lot of those fillets cook faster than plenty of other proteins, and ...
Chef Donny Smith of New Town Bistro on Jonestown Road usually chooses the firmest fish he can get, and he likes thick cuts of about 1 inch. "They'll give you the best sear and good grill marks," he ...
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