Over the years I've tried to incorporate more and more seafood into my diet, and despite not being very adept at cooking fish, I do try. What often saves the dish is the sauce that I whip up...something I'm a little better at. And as I joked with Chef Jerry Pellegrino, what's sauce for the goose isn't necessarily sauce for the grouper.

<p>Over the years I've tried to incorporate more and more seafood into my diet, and despite not being very adept at cooking fish, I do try. What often saves the dish is the sauce that I whip up...something I'm a little better at. And as I joked with Chef Jerry Pellegrino, what's sauce for the goose isn't necessarily sauce for the grouper.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

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