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Love to eat fish and other seafood, but afraid to cook it yourself. Well look no further than this guide and some starter dishes to start off with.
Most people are hestiant to cook seafood. When cooking fish, there are two types, lean fish and fat fish. Both are good for you. Fat fish just has a high oil content. ie.Salmon, tuna and sea bass.
Cook By The 10 Minute Rule
Timing is everything when it comes to cooking seafood. Simply the rule is to cook fish 10 minutes per inch and turn it halfway during cooking time. All depends on the thickness of the fish.
Cooked fish can be used and refrigerated for up to two days. Use it cold for sandwiches or in salads.
This is be a challenge. Fresh, unfrozen fish smells like seawater or cucumber. If there is a strong bizarrer odor, it’s no good. Frozen fish should be frozen soild and free of white, dehydrated areas.
Lobster is pretty easy is cook. The tails can be broiled, steamed or grilled. To prepare them, thaw them out, lay them out and cute the tail in half lengthwise. Rinse, brush with butter and grill for 3 to 4 min on each side. Use a similar method for broiling and steaming.
Here’s the first of a few dishes that can help you with your seafood journey. It’s a shrimp dish packed full of flavor with Sriacha, olive oile, worchestire sauce, and other ingredients.
Mussels in White Wine Sauce
This takes about 15 minutes to make. Make sure the mussel smell like their from the ocean and not fishy. Also, the mussels should be scrubbed, not broken, open or cracked. Use some dry white wine, butter, shallots, garlic, flour and parsley. The results are amazing.
Grilled Soy-Ginger Ahi Tuna
This is so easy and pretty that you’ll literally be shaking your head at just how simply it is. It uses fresh lime, soy suace, seasme oil, fresh ginger, pepper and garnished with a green onion. Tip: Marinate the tuna for 15. Anymore time than that will “cook” the fish.
Butter-Seared Sole with Snap Peas Dill and Capers
This dish is crispy, flaky and full of deliciousness. It has capers, sole, dill, butter, snap peas and fresh lemon juice.
Salmon With Fennel Baked In Parchment
This looks intimidating, but it’s not. The fillets steam in their own juices contained in the parchment porch along with Fennel. Fantastic.