Le bernardin's crispy-skinned fish
Fish second courses
A simple formula for doing right by fish, adapted from <a href='http://www.amazon.com/Line-Eric-Ripert/dp/1579653693?tag=food52-20' target='_blank'><strong>On the Line</strong></a> by Eric Ripert and Christine Muhlke (with a surprise ingredient straight out of the 1960s).
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