Anchovy-Garlic Butter with Lemon and Parsley
3 comments
Appears in Cook's Illustrated March/April 2002
This makes an excellent sauce for fish like halibut.
WHY THIS RECIPE WORKS
We didn't want to make any compromises on either texture or flavor, so we set out to develop a technique for pan-roasting halibut that would produce perfectly cooked, moist, and tender fish. For our best pan-roasted halibut recipe, we used ...