Cajun Grilled Shrimp Recipes - Fish Preparation

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.



At first glance, grilling would seem to be the easiest way for preparing your fish. You might think that grilling fish is as easy as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drips into the coals.


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Stuffed shrimp

* 8 Jumbo shrimp
* 2 tbs Chopped Parsley
* 1 cup Bread Crumbs
* 6 tbs Butter
* 1/4 cup Flaked Crab
* 1/4 cup Sherry
* 1/4 cup Chopped Almond

Remove shell up to tail.

Cut shrimp down to the back leaving in butterfly fashion.

Remove large vein.

Place in baking dish.

Melt butter.

Combine remaining ingredients.

Place stuffing in each shrimp cavity.

Bake in preheated 350°F oven for 20 minutes or till tails curl up and shrimp meat is bright white.

Serve with drawn butter and lemon wedge.

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.

* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Marinades are a good way to add flavor and moisture to the fish before cooking.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.