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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Clip-on frying thermometer — monitor oil temp without holding
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Clip-on frying thermometer — monitor oil temp without holding
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Rinse fish thoroughly; pat dry. Combine 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub over fish. Arrange fish on rack in a shallow roasting pan; broil 4 inches from heating element 5 minutes. Turn fish, and broil 5 minutes or until fish flakes easily when tested with a fork. Remove fish to a serving platter; brush with 2 tablespoons butter. Season with remaining salt, red pepper, chopped parsley, and lemon juice. Garnish with parsley and lemon. Serve warm.