Rather than presenting a recipe today, we’ll just point you to some easy, tasty ideas for cooking white fish—including our Alaskan halibut and cod—from Mark Bittman of The New York Times.
This writer once worked at “Natural Health” magazine alongside Bittman, who later wrote Fish: The Complete Guide to Buying and Cooking.
Mark then became master of the quick, easy recipe as author of “The Minimalist,” his previous column for the Times.
We recommend you check out “Broiled, Sautéed, Roasted, Poached,” in which Mark outlines several ideas for white fish... with enough information to produce good results, while he suggests ingredient options and urges improvisation on his themes.
As Bittman wrote, “You can cook any white fillet the same way you cook any other white fillet: broiled, sautéed, roasted or poached, and teamed with just about any seasoning you can think of… And this isn’t just me giving you permission or a barely acceptable compromise. It works.”