Seafood Boil Recipes With Easy Beginner Instructions

There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.


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.

After poking around and searching for the best fish recipe book, I have found exactly what I was looking for.

Click Here to learn the secrets of buying and cooking fish!

Make sure you check out the salmon recipes, they have always been my favorite.

Spicy Skewered Shrimp

olive oil
ground turmeric
ground black pepper
garlic cloves, minced
chopped fresh basil
finely chopped mint
cayenne pepper
red wine vinegar
large shrimp

In a large bowl, whisk together the olive oil, turmeric, pepper, garlic, basil, mint, red pepper and vinegar.

Rinse the shrimp and pat dry with paper towels.

Toss the shrimp in the marinade to coat.

Cover and refrigerate 6-8 hours or overnight.

Remove the shrimp 30 minutes before barbecuing and preheat the grill.

Place the shrimp on long metal skewers, and place on grill, about 4-6" above the coals.

Grill for 3-5 minutes, or until shrimp turn coral, basting frequently with the marinade.

Serve immediately while hot.

Some tips for you:

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* When Grilling Fish, it should be grilled with high, indirect heat.
* In order to retain its moisture, fish needs to be cooked quickly over high heat.
* The fish is done cooking when it is opaque, and begins to flake.