NCHN-MedSouth-poachedbluefish

Mediterranean food design (!) and cooking by TRG, shows a fish being braised in a pan with red and yellow peppers

Fresh-caught Outer Banks fish don’t have to be fried to be tasty. Hatteras Island chef Sharon Peele Kennedy recommends the no-fat approach of poaching, seen here as a bluefish filet cooks in tomatillo salsa. Photo credit: Thomas Goldsmith

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