Appears in Cook's Illustrated March/April 1995
Though this butter is excellent with any white fish such as monkfish, cod, snapper, flounder, or halibut, it is also great with meat, poultry, and vegetables.
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...