However, one puzzle that continues to perplex is whether fish has a white and dark meat equivalent. While it may not always be obvious, it can have a color contrast beneath its skin just like poultry.

700g snapper fillets, cut into 5cm chunks. (Any meaty white fish will make a good alternative such as monkfish, sea bass or gurnard) Heat the oil in a heavy-based saucepan or karahi over a medium ...