Spanish Seafood---category--- Save
this classic interactive dish from
Spain for a day when you score an
impeccably fresh fish, ideally
right at the dockside from a
returning fisherman. When I helped
the talented Creek-American chef
Michael Psilakis write his
cookbook, he taught me the perfect
way to gauge doneness in fish: Poke
a thin skewer into the center and
leave it there for a few seconds.
Remove and immediately press
against your lower lip. If the
skewer is hot, the fish is done.
Below, I've suggested a digital
thermometer, in case you're not
comfortable with the skewer method.