Seafood Gumbo Recipe - Have Fun With It

There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.

Baking is one of the easiest ways to cook fish. Just follow the recipe instructions for cooking, covering, and standing times.

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Here is another Shrimp pasta recipe

* 1/2 pound large shrimp
* 1 cup sun-dried tomatoes marinated in olive oil
* 1/2 cup fresh basil leaves
* 6 ounces linguini
* 2 pinches red pepper flakes
* 3 tablespoons extra virgin olive oil

Heat two quarts or more of salted water in a large pot over high heat. Add the linguini and cook, stirring ocassionally, until al dente. Shell and devein the shrimp and cut each one into thirds. Cut each sun-dried tomato in halves or thirds. Slice the basil leaves into thin strips. Heat the olive oil in a heavy skillet over high heat.
Add the shrimp and cook, while stirring, until they just turn pink. Turn off the heat, add the sun-dried tomatoes and pepper flakes and stir to warm through. Add the basil, stir to incorporate; drain the pasta and divide into individual bowls. Add the shrimp and tomato mixture and serve immediately.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.