Green Olive, Almond, and Orange Relish

4 comments

Appears in Cook's Illustrated March/April 2010

Tough crusts and overcooked interiors plague most pan-roasted fish fillets. To produce beautiful slabs of moist fish, we started by searing just one side.

SERVES4 (Makes about 1 1/2 cups)

TIME15 minutes

Green Olive, Almond, and Orange Relish

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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