21.   Rather than Chilean sea bass, she will cook local fish like fluke and skate.

22.   Salmon fillets are naturally thicker at one end, so the fish will be cooked at different times.

23.   Reduce the heat to medium and cook the fish until it is just opaque within when prodded with a fork, or until desired doneness.

24.   Set aside while you cook the fish.

25.   Stir-grilling may be the quickest, most healthful and economical way to cook fish, because the vegetables are cooked with it.

26.   The bones add flavor, and the skeleton lifts out easily once the fish is cooked.

27.   The broth cooks the fish no more than it needs, which is perhaps better than if the entire dish had been finished in the kitchen.

28.   The chef prepares a variety of exotic dishes, and guests who get to the market early enough can ask to have their own fresh fish cooked for breakfast.

29.   The fish has been cooked in a slightly spicy sauce until it is little more than a texture in the burrito.

30.   The process does not cook the fish.