Seafood » Crispy Skin Branzino
Cooking a fish with the skin on can be a tricky endeavor, but Executive Chef Robert Sisca of Bistro du Midi shows a few great techniques for getting a perfectly crispy skin on the outside, while retaining the moist flavors on the inside.
Posted Thursday, May 9, 2013, at 5:28 pm by how2heroes:thanks mindy. the "pan" / "on" reversal is fixed. we tend to be very detailed in our descriptions. since this is more of a technique, better to watch the video anyway. enjoy.
Posted Tuesday, May 7, 2013, at 4:50 pm by Mindy63:Whoever wrote this, please read it through again. It is very confusing. Ok, now I get it. Instruction #7 has words "pan" and "on" reversed. Has anyone tried this?
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