posted on May, 4 2016 @ 08:51 PM
Many. I was taught to poach and I still do that at times and serve with Meyer lemon to squeeze over it. I also love to slow sautee over low heat a
fillet that has been coated with feeze dried Litehouse red onion, fresh cracked pepper, and either coarse kosher salt or celery salt. I do the sautee
in Ancient Organics Ghee. Keep it low and slow to avoid the fishy flavors. My favorite fish to use are Alaskan King Salmon, Alaskan Steelhead, and
Hawaiian Mahi Mahi,