Braised Halibut with Carrots and Coriander
Appears in Cook's Illustrated March/April 2015
Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.
WHY THIS RECIPE WORKS
When it comes to methods for cooking fish, braising is often overlooked. But this approach, which requires cooking the fish in a small amount of liquid so that it gently simmers and steams, has a lot going for it: As a moist-heat cooking me...