Appears in Cook's Illustrated March/April 2002, America's Test Kitchen TV
Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?
Chefs often choose to braise halibut instead of pan-roasting or sautéing because this moist-heat cooking technique keeps the fish from drying out. The problem is that braising doesn't allow for browning, therefore producing a fish that the ...