Black Olive Paste

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Appears in Cook's Illustrated March/April 1994

Strong-flavored fish like tuna and bluefish stand up to this assertive paste—and a little goes a long way.

SERVES 4 (Makes scant 1 cup)

TIME 10 minutes

WHY THIS RECIPE WORKS

When we tested steamed fish recipes, we found the two most important variables affecting cooking time to be the thickness and texture of the individual fish. Times are more affected by the thickness of the fillet or steak, for example, than...

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