Once in a blue moon I crave fish. I’m really not a fish lover… the only two types of fish I (rarely) will eat are tuna – seared rare of course – and salmon. I’ve enjoyed a chilean sea bass or two (aka Patagonian Toothfish – ohh marketing) but due to its environmental price I try to steer clear of it. That being said, the usual chicken, pork, and steak dinners can get a bit dull and, just as at my alma mater, sometimes you have to throw a fish or two into the mix.
I’ll be honest here – one of the main reasons I don’t venture into cooking fish often is that I really just don’t know how. I put some research into this next recipe, though, and it paid off – it was delicious and flavorful with a super crispy skin. Not so bad for a piscatory diversion from the norm!
Horseradish Crusted Salmon Fillets!