Striped Bass Marinade Recipes - Your Recipes

There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.

Another method of cooking is to bake it. Fish can be baked whole, brushed with butter or oil, and stuffed, they may be open or lightly covered with buttered foil for protection. They can also be baked in a liquid such as milk, sauce or wine.

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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.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* 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.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.