Looking for a semi-easy recipe. Not the whole fish... just cooking for two.
Looking for the ideal prep advice with the fewest exotic ingredients.
I'm guessing she likes the herbal, steam/poached and (arguably) the purist approach.
I, however, like a more Japanese influenced sake/wasabe/honey (etc) marinated cut, crusted just a touch by too much heat - maybe by fire or toaster oven.
Maybe it comes down to all-out mushy versus crusty texture with a softer underside.
Any recipes I can try to win her over?