There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.
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.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* If you use very fresh fish, your recipe has more chance of being a great success.
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