Seafood Recipes The Nuts And Bolts

When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).




Use sharp knives when cleaning, deboning, and skinning your fish. Avoid serrated blades also. Dull edges, as well as serrated ones, have a tendency to tear through the meat of the fish, rather than slice it. If you are skinning an uncooked fish and the skin is slippery, just sprinkle a little coarse salt on your fingers and on the cutting surface itself to prevent the fish from slipping and sliding.


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There are so many benefits to eating fish on a weekly basis. Have a look a the link below to see some of my favorite recipes and how to prepare healthy meals for your family.

Mussels or shrimp in white wine

* 1/4 c. olive oil
* 5-6 scallions coarsely chopped
* 1 lb. shucked mussels, or 2 lbs. mussels in shell, briefly steamed and taken out of their shells;
* or 2 lbs. shrimp , briefly steamed and peeled, leaving tail on
* 1 c. dry white wine
* 1 tsp. dry mustard
* 1/2-1 tsp. minced fresh chili pepper, or 1/3- 2/3 tsp. dried red pepper flakes
* 1 1/2 c. chopped fresh flat-leaf parsley
* 1/2 c. water or fish stock
* 2-3 tbsps. lemon juice
* 3/4 c. crumbled feta cheese
* sea salt to taste

In a deep, heavy skillet, heat the olive oil and saute' the scallions for 2 minutes.
Add the mussels or shrimps, and cook for 1 minute. Pour in the wine, and when it starts to boil, add the mustard, chili pepper, half the parsley, and the water or stock. Cook for about 3 minutes, then add the lemon juice, feta cheese, and the rest of the parsley. Do not stir, but shake the pan to distribute the ingredients evenly. Let cool to just warm, and serve.

Remember these easy tips with buying and cooking fish:

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* Fish that is less than 1/2 inch thick do not require turning when cooking.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.