This simple preparation of red snapper, inspired by the restaurant Le Brulot in Antibes, calls for cooking the fish in a parchment packet with white wine, lemon, and fresh herbs, trapping the fish's delicious juices and keeping it moist.
Wild salmon (i.e., not farm-raised) from the Pacific Northwest is sometimes available at premium fish markets. It's well worth looking for.
Forget overpass rest-stops and limp fast food—the roadside eating along France's famous Route 7 takes the form of lush, flavorful bistro fare.
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