Cooking fish on the skin side, which protects the meat from direct heat, leaves it so moist and tender that I can’t quite imagine any other way to cook it. This makes for quite a lunch or supper, particularly when you serve it with basic grilled leeks and a chilled Saumur- Champigny.
Search Results for: grilling
This is a recipe for ambitious home cooks: there are multiple steps, and you’ll dirty a sauté pan, a sauce pan, and a paella pan—if you have one. You’ll chop, sauté, and grill. And, the payoff is huge.
The confluence of lightly charred shrimp with crunchy cabbage slaw and an audacious amount of hot sauce is my idea of the perfect warm-weather meal.