Consider this your go-to strategy for cooking any type of fish. Try halibut, bluefish, fluke, tuna, or humuhumunukunukuāpuaʻa; it’ll all work. Best part? You can reserve seared fish in the refrigerator, uncovered and seared-side up, for up to four hours before resuming cooking. Enroll in Tender Cuts: One Simple Technique for Cooking Meat, Poultry, and Seafood and learn more about choosing and cooking proteins.
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