Recipe For Seafood Gumbo - Cooking Fish The Easy Way

Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.


Grilling is a method which is used for whole fish, steaks, fillets and cutlets, and particularly oily fish such as mackerel, salmon and trout. The flesh is usually scored with a knife to ensure even and thorough cooking. The fish should be dotted with butter to prevent it drying out. The grill should be set at a moderate heat, rather than on high, so that the fish does not dry out. The smaller the fish, the higher the grill. Line the grill with foil so that the pan and the rack don't have lingering fish flavors.

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Melon and shrimp cocktail

* 1 melon,
* 1 packet of SMA shrimps ,
* 1 small onion,
* 1 hard-boiled egg,
* 1 sweet pepper,
* parsley,
* 1/2 glass oil,
* 2 teasp. vinegar,
* salt and pepper.

Defrost the shrimp. Chop the onion, egg, sweet pepper and parsley and place in a bowl. Add the oil, vinegar and a pinch of salt and pepper. Cut the top of the melon and remove seeds and filaments. Put the shrimps in the melon and cover with the sauce. Serve chilled.

Remember these easy tips with buying and cooking fish:

* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* If you use very fresh fish, your recipe has more chance of being a great success.





* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.