Simple Seafood Chowder Recipe - The Easy Way

Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.

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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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.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* 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.
* If you use very fresh fish, your recipe has more chance of being a great success.





* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.