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Learn to Filet Fish Like a Pro
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That's one big fish. We're gonna need a bigger... knife! On my latest video with Shun Cutlery, I'll teach you how to break down a snapper and halibut and you'll learn all the best tips for purchasing and utilizing fresh, whole fish in your own kitchen.
First up, snapper aguachile. I like to make my aguachile with lots of cilantro, lemon and lime juice, serrano chiles, cucumber, honey and coconut water. It’s the fundamental balance of salt, acid, sweet and spicy. Layer on your fish slices, crisp cucumbers, crunchy shallots, smokey toasted fennel seeds, a few edible flowers, if you have any, and fresh mint and cilantro leaves.
Then, it's time for poached halibut. This is the type of classic recipe that reminds me that simple is always better. First, we are gently poaching the fish in an aromatic fish stock made from the bones, trim and skin of the whole fish. I’m serving it with a traditional creamy, emulsified butter sauce, beurre blanc, and charred radicchio.
The good people at Shun are offering a 15% discount plus free shipping. Use code: 24THXUCSXWJ15
* Please note: Customer must create an account and be signed in to use code.
Get the full recipes:
First up, snapper aguachile. I like to make my aguachile with lots of cilantro, lemon and lime juice, serrano chiles, cucumber, honey and coconut water. It’s the fundamental balance of salt, acid, sweet and spicy. Layer on your fish slices, crisp cucumbers, crunchy shallots, smokey toasted fennel seeds, a few edible flowers, if you have any, and fresh mint and cilantro leaves.
Then, it's time for poached halibut. This is the type of classic recipe that reminds me that simple is always better. First, we are gently poaching the fish in an aromatic fish stock made from the bones, trim and skin of the whole fish. I’m serving it with a traditional creamy, emulsified butter sauce, beurre blanc, and charred radicchio.
The good people at Shun are offering a 15% discount plus free shipping. Use code: 24THXUCSXWJ15
* Please note: Customer must create an account and be signed in to use code.
Get the full recipes:
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