Seafood Fondue Recipes - What Your Need To Know

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.

If you are looking like I was for a complete recipe how to book, then have a look at the link below.

Click Here to get the recipes you grew up loving.

I didn't realize that there were so many healthy meals that I could prepare so easily and quickly. Make sure you don't forget to have a look at the link above to learn all the fish cooking secrets.

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.

Here are some cooking and buying tips to get you started:

* If the fish flakes too easily, it may be overcooked.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* 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.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.