Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.
Here are some cooking and buying tips to get you started:
* Make sure that the fish is well coated in batter.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* Fish sticks to the grill very easily, so proper lubrication is essential.
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