I recently tried making soft tacos with red snapper. I sliced the fillets on the bias (as for ceviche), then quickly sauteed the pieces with onions, peppers, etc. It tasted great but the fish fell apart in the cooking. Did I do something wrong, or was it the wrong fish to use? Suggestions, please, for other fish to use? Thanks!
"Notorious stickler" -- The New York Times, January 4, 2004