Fish: to reheat or not to reheat?
Do you reheat fish, and if so, what is your most effective way of doing so? I am contemplating poaching so it's slightly underdone and either poaching again to finish, or finishing in a low temperature oven. Are there other ways you reheat fish that don't ruin the texture, especially for fish that is grilled or pan seared? Obviously, no one likes a rubbery or overdone filet!