Grilled Striped Bass Recipes - Fish Cooking Info

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.



Cooking fish on a wood fish board gives plenty of flavors, since the smoldering wood gives a smoky taste. In addition, you will not need to clean the grill afterwards.







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Cajun shrimp

* 1 lb Jumbo, peeled
* 1 tb Fresh lime juice
* 1/2 ts Garlic powder
* 1/2 ts Onion powder
* 1/4 ts Thyme
* 1/4 ts Salt
* 1/4 ts Red pepper
* 1/8 ts Black pepper
* Lime wedges

Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges.

Remember these easy tips with buying and cooking fish:

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Make sure your grill is clean and oiled.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.