Fish Steaks 101

Season 6, Ep. 12


Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right, especially when you want a nicely seared crust. As for halibut, the texture of this fish usually fares better in a moist-heat cooking method such as braising, but this technique often means a loss of flavor. We develop the best recipes to highlight the best of both fish.

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