I rarely fix fish, because I so rarely fix it that I nearly always ruin it. For me, fixing fish and other sea foods is kind of like making bread or pastry, have to do it often enough to get a feel for it. Thing is, flour is a lot cheaper to waste while one learns than is fish or seafood. Splurged and bought scallops - yes, frozen, but even so, still quite pricey. Enough for more than one meal for a few people. First go round turned out great. 2nd go round was ok but not as good as the first, and last night, with just enough left to feed myself, I botched it completely.
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