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.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* When Grilling Fish, it should be grilled with high, indirect heat.
* A parsley and walnut pesto is very good with sea bass.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
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