You bought the freshest halibut at the market. You followed the recipe to a “T.” So why does it taste nothing like the seafood you had at your favorite French restaurant last weekend?
To answer this plaguing question, we consulted our hero Eric Ripert, chef and co-owner of Le Bernardin, a three-Michelin-star seafood restaurant based in New York City.
“People are very intimidated by cooking fish, and very often they overcook it,” Ripert explained at a private dinner sponsored by Chase Sapphire. “One technique that’s very simple, almost idiot-proof, is to broil the fish. At home, when my son was young, I used to cook a piece of halibut for him in a toaster oven,” he said.
Huh? Yep, you read that right. First, dry off your piece of fish and season it on both sides. Then spread some soft (not melted) butter on top, place it in the tray of your toaster oven and turn the oven on broil.
Slide a metal skewer into the fish to test if it’s done. “There should be slight resistance,” Ripert said. “And when you take the skewer out of the fish and put it on your hand, it should be warm. If it’s cold it’s not cooked, and if it’s hot, it’s overcooked.”
The technique works on any fillet of white fish…meaning you shouldn’t be surprised to see us whipping up some fish tacos this week.