Tender Cuts Class

<p>Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.</p>

Grant Crilly

<p>Consider this your go-to strategy for cooking any type of fish—we just happen to use salmon and cod to show you how. Any fish, fatty or lean, white or oily, will have a delightfully crispy exterior and a tender, moist interior. Try halibut, bluefish, fluke, tuna, or <a href="http://en.wikipedia.org/wiki/Reef_triggerfish">humuhumunukunukuāpuaʻa</a>—it&#39;ll all work.

Because fish is so delicate, you only want to sear one side—the skin-side for skin-on fish, or the vertebrae-side for skinless fish. Read on for more details.</p>

Salmon and Other Fish