Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon



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