The en papillote method -- baking fish in a packet to seal in moisture -- helps ensure perfectly cooked fillets every time. The secret to Priya Krishna's tart, spicy and sweet sauce is chile crisp -- a fiery hot-pepper condiment with plenty of crunch.
For this simple, sophisticated supper, Jaymee Sire teaches you how to segment citrus to make a juicy salsa. Then, she breaks down how to bread your favorite white fish with panko and pistachios and pan fry it to perfection.