Full Recipe
Author
Valentine Thomas |
Description
"Mi-cuit is French for "half-cooked," which, for fish like trout, is the sweet spot for the best texture and flavor. In this case, you get tender flesh with nice, crispy skin. It's a simple preparation that can be used with many types of fish, including jackets, snapper, salmon, wahoo, and striped bass, and if you're missing some ingredients, no worries. You can always just go with salt, pepper, and a bit of lemon juice."Recipe reprinted from Good Catch: A Guide to Sustainable Fish and Seafood with Recipes from the World's Oceans by © 2023 Valentine Thomas. Published by Union Square & Co. Photography © Andrew Thomas Lee.
