In a large cast-iron skillet, cook fillets in butter over medium heat until fish flakes easily with a fork, 3-4 minutes on each side. In a small bowl, combine mayonnaise, cilantro and lime juice ...

Fish Pat fillets dry with paper towel, season with salt, then coat both sides with adobo marinade. Refrigerate for 30 minutes. Heat a heavy cast-iron pan on a medium heat.

How to make dashi Pour 1 litre cold water into a saucepan and add a 15cm kombu (dried kelp) strip. Bring up to a simmer, then remove the kombu. Stir in 1 cup bonito flakes (shaved flakes of dried ...