Classic Alaskan Recipes Not Seafood - Beginner's Instructions For Cooking Fish

The microwave oven is perhaps the easiest method of cooking fish. Unlike meat, which doesn't do well in the microwave, the texture of fish is perfectly suited to this cooking method. Cooking fish requires but the briefest of exposure to heat. The flesh is tender and cooks up perfectly when you set your fish on a plate, microwave it for two or three minutes and then turn it over for another minute or two.

Fish generally take 10 minutes to cook per inch of thickness. Just to be sure not to overcook. Try to start checking it after about 7 or 8 minutes. Steaming is the one method where this rule doesn't apply, if you steam your fish, check for doneness starting at about 7 minutes.

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Cajun shrimp pasta

* 2 tbsp olive oil
* 1/2 onion, chopped
* 1/2 tsp. thyme
* 1/2 tsp. cayenne pepper
* 1/2 tsp. black pepper
* 1/2 tsp. basil
* 1 TBSP chopped garlic
* 1 TBSP Worcestershire sauce
* 1/2 tsp Tabasco sauce
* 2 C. diced peeled and seeded tomatoes
* 2 TBSP sugar
* 1/2 C. green onions, chopped
* 3 C. chicken or shrimp stock
* 1 lb. vermicelli pasta or linguine
* 1 lb. Large or Medium Shrimp, peeled and deveined
* 1/2 C. grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese.

Serve and enjoy!

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.