Fish/Seafood

Fish/Seafood

Salt-roast a fish and keep all the pristine flavor and juiciness. The surface is a tad salty, but nearly all the meat is perfect. Testimonials for this technique go back to ancient Rome.

Garnish each bowl with a shrimp, a drizzle of Pernod if desired, and a piece of fennel frond.

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The Rules for Pan-Seared Steak

J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.