Black Pepper-Mustard Sauce
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Appears in Cook's Illustrated March/April 1995
This sauce couldn't be simpler and is especially nice with monkfish.
WHY THIS RECIPE WORKS
When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than...
