Today over on the Older Bolder Life I’ve posted this interesting and damned useful take on upping your game when it comes to preparing fish at home; now that you have some extra time to polish your kitchen skills, try this Thyme Butter Basted Red Snapper (any relatively firm-fleshed white fish works here) in the next few days.
Pan sautéing fish isn’t rocket science, though during my stint working in a restaurant kitchen this past year (taking a deep dive to see if a restaurant concept we’ve played with for years might be in the offing), our executive chef was a seafood savant and he shared this technique – which explains why the sautéed fish you enjoy at your favorite eatery tastes so fricken’ good.
Enjoy.
