The Zen Master of Seafood Shares One Secret

Julia Bainbridge
·Food Editor

There’s one tool you need to cook fish perfectly: a metal skewer. It may not be exciting, and it may lack bells and whistles, but it’s going to change your fish game.

We learned about the skewer trick from chef Eric Ripert, who demonstrates it above in a clip from his Cooking Channel show ‘Avec Eric.’ Ripert is a cookbook author as well as the chef-owner of New York City restaurant Le Bernardin, and he’s thought of by many restaurant critics as the Zen master of seafood. So we listen to him when it comes to fish. And what he does is stick a metal skewer into the filet and then immediately presses it against the top of his hand. If the metal is warmer than his skin, the fish is done. Perfectly done—not overcooked, not undercooked, but supple and flavorful.

image

In Saturday’s episode of Avec Eric, Ripert also cooks spiny lobsters on the beach

Watch the clip above — a sneak peak at this Saturday’s episode of ‘Avec Eric’ — to see Ripert in action. He makes seared red snapper with a coconut milk sauce after traveling to Puerto Rico and taking inspiration from its sea and sand-soaked island spirit. You’ll also see Yahoo Travel editor in chief Paula Froelich surf (or try to surf?) with Chef Ripert in Rincon in the same episode. We will definitely be watching that. 

Episode 9 of the third season of Avec Eric airs Saturday, April 25, at 9:30 a.m. EST/8:30 a.m. CST on the Cooking Channel.

image

Will he stand or will he not? You’ve got to watch to find out.

Watch more clips from the show:

Travel the globe with Eric Ripert, one of the world’s best chefs

Ripert finds out what monks eat in Korea

How to tell when your vegetables are done