Cooking fish at home doesn’t intimidate Chad Richard. Maybe that’s because Richard, sous chef at The Optimist in Atlanta, grew up on St. Simons Island, off the coast of Georgia, and was weaned on seafood.
After learning his technique for foolproof fillets, we’re putting his recipe for Striped Bass with Salsa Verde, which he shares with the latest edition of the Sous Chef Series, in regular rotation. Richard starts the fish fillets in a pan on the stovetop, then transfers the pan to the floor of the oven. Those fearful of flipping fish, take note: Richard’s method skips nerve-racking flips entirely. Check out the recipe and more of his fishy tricks.
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