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Shrimp Stuffing Recipes - Learn About Cooking
Steaming is another gentle cooking method that is very popluar. Steamed fish is a mild-tasting delicate preparation that is usually accompanied by a flavorful sauce.
Grilling is a great way to cook sturdier fish such as salmon, tuna, and swordfish. Just be sure that the grill is preheated and is cleaned and lightly oiled so that the fish will not stick to it. The sturdier fish may be cooked with a light coating or without any coating. More delicate fillets should be coated and grilled in a grill basket or grilled on a heavy duty sheet of foil.
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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.
Here is a list of quick tips:
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* When Grilling Fish, it should be grilled with high, indirect heat.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
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