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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Strip kernels cleanly off the cob — salads, salsas, succotash
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Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pin-bone removal and precision plating
Strip kernels cleanly off the cob — salads, salsas, succotash
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Heat oven to 375 degrees F. Cut cactus into 2-inch-wide strips. Heat dressing in large skillet on high heat. Add cactus; cook and stir 4 to 5 min or until softened. Remove from heat; cool completely. Arrange 4 corn husks on work surface, overlapping edges as necessary to form 11x8-inch rectangle. Repeat with remaining husks to make a total of 6 rectangles. Place 1 fish fillet at 1 short end of each rectangle. Spread fish with mayo; sprinkle with red pepper. Top with epazote leaves, jalapeno peppers and cactus. Starting at short end with fish, wrap each rectangle to enclose filling. Tie bundles with string; place, topping-sides up, on rimmed baking sheet. Bake 25 to 30 min. or until fish flakes easily with fork.