I think more people should be cooking fish at home, and that is a hill I am willing to die on. It cooks quickly, it takes kindly to most flavor profiles, and under the right circumstances (and with the right recipes) it can be prepared without an avalanche of anxiety. Surely you must be looking for an alternative to chicken thighs, which I know you’re cooking multiple times a week. I’m talking about the options in the middle: meaty, mildly flavored, boneless, skinless fillets that even the most fish-phobic can get down with. My goal is to always provide you with foolproof recipes, but here I especially mean it.
Source: New York Times June 17, 2019 15:56 UTC