Shrimp And Crab Recipes - It's All Here

Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.

At first glance, grilling would seem to be the easiest way for preparing your fish. You might think that grilling fish is as easy as grilling steaks or burgers. Unlike poultry or beef, fish tends to secrete most of its own juices when cooked. On a grill the delicious juice drips into the coals.


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Melon and shrimp cocktail

* 1 melon,
* 1 packet of SMA shrimps ,
* 1 small onion,
* 1 hard-boiled egg,
* 1 sweet pepper,
* parsley,
* 1/2 glass oil,
* 2 teasp. vinegar,
* salt and pepper.

Defrost the shrimp. Chop the onion, egg, sweet pepper and parsley and place in a bowl. Add the oil, vinegar and a pinch of salt and pepper. Cut the top of the melon and remove seeds and filaments. Put the shrimps in the melon and cover with the sauce. Serve chilled.

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* Make sure your grill is clean and oiled.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* A parsley and walnut pesto is very good with sea bass.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* 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.