IN ADDITION TO LISTING THIS UNDER “FISH”, I’M ADDING IT TO “BASICS”, BECAUSE NOT ONLY IS THIS DISH QUICK AND EASY, BUT YOU CAN APPLY THIS SAME TECHNIQUE AND MAKE AN INSTANT TOMATO SAUCE FOR PASTA, CHICKEN AND GREEN VEGETABLES SUCH AS ASPARAGUS OR BROCCOLI.
THIS HAS ALSO BECOME MY GO TO METHOD OF PAN-COOKING FISH. WHENEVER POSSIBLE BUY FILLETS WITH THE SKIN ON ONE SIDE. THE SKIN HOLDS THE FISH TOGETHER WHEN IT COOKS, ADDS FLAVOR AND, SINCE IT IS NEVER TURNED OVER, GETS CRISP AND DELICIOUS. COVERING THE FISH INSTEAD OF TURNING IT KEEPS IT MOIST. THIS METHOD IS REALLY A COMBINATION OF SAUTÉING AND STEAMING. ALTHOUGH WE ARE A FEW MONTHS AWAY FROM TOMATO SEASON, THE CHERRY TOMATOES AREN’T BAD. COOKING THEM DOWN MITIGATES THEIR BLANDNESS, CONCENTRATING THE SUGAR AND ACID IN THE FRUIT. THIS IS SAYING A LOT ABOUT A RECIPE WHICH IS PAINLESSLY SIMPLE.
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