Cooking
fromBon Appetit
3 days agoHarissa Scampi
Balance wine acidity, butter, salt, and harissa heat; adjust with salt, extra harissa, or a pinch of sugar until the sauce tastes right.
"It is always good to add zest to your fish when frying, baking, grilling or poaching after it is cooked," Darkwah recommends. "[This] brings out the umami flavor of the fish." Like juice, zest works to balance and highlight other qualities: brightness versus richness and umami. It's the unexpected ingredient that makes a pasta dish sing and that elevates just about any meat or vegetable dish or dessert with a fragrant lift.