Simply pan seared with EVOO and butter, skin side down till crispy, flipped and slightly browned under side. Sprinkled with fine sea salt and paired with a dollop of Japanese Mayo.
Delicate, chewy and sweet flesh. Juicier than a corresponding piece of Halibut and IMO, way tastier... cheaper too!
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by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...