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clrasmussen

TX, US
member

Recent Reviews


Re:Olive Oil Poached Tuna with Caper and Olive Vinaigrette

Our grocery store was out of tuna steaks so I used swordfish, which still worked beautifully (looking forward to trying tuna). Not sure I had ever had juicy swordfish before, but this was actually juicy. The white-droplets-on-surface indicator worked the same with swordfish; once the opaque white globs appeared clinging to the the top surface of the fish it was done perfectly (just barely cooked firm).I seasoned the resting fish with a bit more salt than the recipe called for (sprinkled lightly on both sides before applying rub), and I'm glad I did.The vinaigrette was tasty (flavorful but fresh thanks to the parsley), but the cooking technique is the star here -- rub whatever you want on the fish and put whatever you want on top, it'll be delicious.Will make again for sure.


Posted: 11:37 pm on March 1st 2012