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Chef Jason Franey's Recipes Made Easy

Slide 2 of 8

Black Cod: Easy Way

Broiling Option: Instead of smoking cod, as Franey does, brush full-size portions of the fish with Dijon mustard and broil until crisp outside and silky within.

Olive Swap: Jason Franey uses hard-to-find Taggiasca olives. Instead, try easy-to-buy green or brown olives; microwaving them in olive oil makes them crispy.

Photo © David Malosh

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