For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out.
So for this recipe from .
For weeknight cooking, the cooks at Christopher Kimball’s Milk Street love seared fish. That s because it usually cooks in half the time as chicken. But it’s a fine line between
For weeknight cooking, we love seared fish since it usually cooks in half the time as chicken or other proteins. But it’s a fine line between cooked and completely dried out. So for this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we made three choices to ensure succulent seafood every time.