It's easy to make food taste great when you saute or sear it, the grill caramelizing the sugars on the surface of the protein. But it takes a special skill to make it right when you gently poach or bake things, especially fish.This halibut at the brand new Branzino in Belltown looks a little pale, right? But it was fantastic, so tender and moist. Mmmmm. I really liked this place, opened by the man who launched Il Bistro so many years ago. Read more about it in my Wednesday col in the P-I.
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