The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
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.
* Use fresh fish, it is easier to work with than frozen fish.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.
* Increase cooking time when cooking fish that is frozen.
* Cook it as soon as possible to minimize the loss of juices.
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