On Tue, 5 Apr 2016 05:40:58 -0700 (PDT), Helpful person
> wrote:

> On Tuesday, April 5, 2016 at 1:21:57 AM UTC-4, sf wrote:
> > My first reaction was fish piccata. It's really delicious with mild
> > flavored white fleshed fish.
> >
> > You're inspiring me. I am not a fish fan either and don't buy frozen
> > fish, but I'm bored with the limited selection at the fish counter. I
> > looked up barramundi and the internet says to treat it like sea bass,
> > which didn't give me any clues - but this site has some ideas.
> > http://noshon.it/blog/2013/06/8-ways...e-better-fish/
> >
> > --
> >
> > sf
>
> Piccata sounds good. Try cooking it in parchment (or foil) with one thin slice of lemon, capers, a tablespoon of chardonnay, your favorite herb and salt and pepper. Don't over season as that is easy to do.

I've done that with real parchment.
>
> http://www.richardfisher.com


--

sf