Brooklyn1 > wrote in
:

> http://www.kitchendaily.com/read/tri...maing-grid7%7C
> htmlws-main-bb%7Cdl21%7Csec1_lnk1%26pLid%3D547723

It appears that searing and then finishing in the oven is the trick to a
lot of good cooking. I tried doing steaks that way, both your cooking from
frozen and cooking from thawed, and both were very good. I'll try the fish
technique soon. I have to note, though, that in a video that followed the
first one, the woman presenting just seared the fish on both sides and
plated it without going to the oven first. A little confusing to see two
videos at the same URL presenting seemingly contradictory information.