How to Perfect a Piece of Fish ...

... and additional culinary wisdom from Ronaldo Linares, a private chef whose success in the industry is a lesson for all.

My LIVE! Culinary Series interview with Ronaldo Linares was one of the most invigorating discussions I’ve had in awhile.

This Colombian-born, son of a Cuban, private chef, cookbook author (Chef Ronaldo's Sabores de Cuba), and personal trainer now resides in New Jersey and what a life he’s had thus far. Linares lives and breathes the industry, and he has worked every position in a restaurant since childhood.

The former restaurateur joined me to talk about the ups and downs of the industry and how working as a private chef has really paid off for him. He’s worked hard to make a name for himself, so his clientele now ranges from NBA and NFL players to corporations such as BMW, Kellogg, and Morningstar Farms.

“It was like the seven to 10 year journey that people don’t see behind the scenes,” Linares tells me about his road to success. “It was a lot of work, a lot of ‘nos’ [to get here]. It was a lot of showing your value to people and doing work for free at an earlier stage to be able to get to the point where you are in demand.”

Linares demonstrates his value by enthusiastically whipping up one of his favorite Spanish-inspired dishes, Bacalao A La Vizcaina 2.0, during our Instagram episode. It’s made with fresh cod, cherry tomatoes, olives, capers, carrots, and a few additional ingredients. He makes it perfectly in less than 30 minutes. I was especially impressed with his handling of the fish and a few key tips he doled out:

• Leave the fish out 20 minutes before you cook it. Linares says it’s important for the fish to reach at least room temperature because it will not achieve a proper sear if it’s cold. The fish might fall apart, he warns.

• He also recommends turning the stove to a “4” for a perfect sear on the fish (“You won’t have to worry about the product burning,” he says). Searing should only take place for a minute and a half before you finish it with the other ingredients simmering on the stove.

• Rotate the fish constantly when searing to ensure every part of it is cooked, he says.

• Don’t crowd the pan with product, he advises. If you’re searing two or three pieces of fish, make sure there’s ample space between each in the pan so that they’re absorbing the oils equally.

See the entire interview and demonstration of Bacalao A La Vizcaina 2.0 right here.