We’ve tackled different fish and seafood in the past, including salmon, scallops, and lobster. In this course we will focus our attention on white fish. These mild, lean fish are easy to find and simple to cook when you understand a few key techniques. You'll learn about the different types of white fish and the methods that work best for each, as well as the right varieties to substitute if you can't find a particular fish at the market. This really takes the guesswork out of cooking fish when you want to pair the freshest fish at the market with a reliable technique and a tasty recipe. You will learn how to make recipes that include Sauteed Tilapia with Cilantro Chimichurri, Oven-Steamed Fish with Scallions and Ginger, and Poached Fish Fillets with Artichokes and Sherry-Tomato Vinaigrette.