To steam fish, rub the fish with spices, chopped herbs, ginger, garlic and peppers to infuse flavor while it cooks. Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie. Then, pour some water into a pan and place the steamer over the water, cover the pot, and bring the water to a boil. Check the fish for doneness after 10 minutes.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* It is better to undercook the fish a bit than overcooking it.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
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