Seafood Spanish Recipes - Cooking Fish Made Easy

Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.

Fish generally take 10 minutes to cook per inch of thickness. Just to be sure not to overcook. Try to start checking it after about 7 or 8 minutes. Steaming is the one method where this rule doesn't apply, if you steam your fish, check for doneness starting at about 7 minutes.

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Sauteed Shrimp

2 tsp. olive oil

1 scallion, minced

1 clove garlic, minced

1/2 tsp. basil, or 1 Tbs. fresh, chopped

2 lbs. shrimp , trimmed and rinsed

1/4 tsp. salt, or to taste

Heat oil in a heavy nonstick skillet over medium high heat.

Add scallion, garlic and basil and sauté 30 seconds.

Add shrimp , salt and pepper to taste.

Increase heat to high and sauté 3 minutes or until shrimp are just cooked throughout.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.