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.
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...