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Seafood Chowder Recipe - Cooking Can Be Fun
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.
Another option is to cook your fish on wood. When you cook on a wood fish board, you do not flip the fish because it cooks indirectly. Once your fish is prepared, oiled on one side and seasoned, you need to place the fish board and fish directly on the grill. You can baste the fish during cooking but do not use anything flammable. The board should be over a low fire so as not to ignite.
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There are so many great ways to cook and prepare fish, be sure to check out the link above for some of my favorite recipes that I use all year round.
Spicy Cajun shrimp
* 1 teaspoon ground cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon salt
* 1 teaspoon crushed red pepper
* 1 teaspoon dried thyme leaves, crushed
* 1 teaspoon dried basil leaves, crushed
* 1/2 teaspoon dried oregano leaves, crushed
* 1/3 cup margarine
* 11/2 teaspoons garlic, minced
* 1 teaspoon Worcestershire sauce
* 1 large tomato, diced coarsely
* 1 pound medium shrimp, thawed, peeled and deveined
* 1/4 cup beer, room temperature
* 3 cups cooked rice
In a small bowl, combine the seasonings. Clean and devein the shrimp under cold running water. Drain well, set aside. In a large skillet over high heat, combine the margarine, garlic and Worcestershire sauce; add seasoning mix. When the margarine is melted, add the tomato, then add the shrimp. Cook for 2 minutes, stirring evenly. Add the beer and cover; cook for 1 minute longer.
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...
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* The fish is done cooking when it is opaque, and begins to flake.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Cook it as soon as possible to minimize the loss of juices.
* Marinades are a good way to add flavor and moisture to the fish before cooking.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
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