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Steamed Shrimp Recipes - Fish Cooking Basics
If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make slashes through the skin on each side of the fish and brush it with olive oil or butter. Turn the fish over halfway through cooking and baste it. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.
The general rule with fish baking is to bake the fish for 10 minutes for every inch of its thickness. 450F is a suitable temperature for most baked fish recipes. Unless the fish is an inch or less thick, you should turn it half way through the cooking time.
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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.
Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* Make sure that the butter is extra hot but not yet burning.
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