Grilled Seafood Recipes - Fish Cooking Made Easy

Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference.


Grilling is a great way to cook sturdier fish such as salmon, tuna, and swordfish. Just be sure that the grill is preheated and is cleaned and lightly oiled so that the fish will not stick to it. The sturdier fish may be cooked with a light coating or without any coating. More delicate fillets should be coated and grilled in a grill basket or grilled on a heavy duty sheet of foil.

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Some of my favorite recipes are at the link above. I hope that you enjoy them as much as I did.

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!

Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* If the fish flakes too easily, it may be overcooked.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.