Roasted Red Pepper, Hazelnut, and Thyme Relish

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Appears in Cook's Illustrated March/April 2010

SERVES 4 (Makes about 1½ cups)

TIME 15 minutes

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WHY THIS RECIPE WORKS

To come up with a succulent, well-browned, thick-cut fish fillet recipe, we sprinkled the fillets with sugar before sautéing. This simple step accelerated caramelization, allowing the fish to develop a good crust before its interior had a c...

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