A nonstick skillet is perfect for sautéing fish fillets with no worries about sticking. A thin, angled slotted spatula with a slightly curved lip is very helpful for turning delicate fish.
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I made the fish without dredging it in flour and it still tasted great. A simple, quick meal. Loved the vinaigrette; just not a fan of arugula. We will try it with different greens the next time.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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