Today, I am sharing a few fish and seafood tips I have learned through many years of cooking. Having grown up on the Severn River in Annapolis, off the Chesapeake Bay, my roots are "grounded," or should I say "watered." by the food that came from my environment. In terms of food, my first love is seafood, including the many varieties of fish we find.
Tip #1. Preparing and cooking seafood is not difficult. This is a common misperception that has kept many a home cook from attempting to prepare a quick and sumptuous meal.
Tip #2. In general, fish and seafood should never be overcooked. Because of its delicate nature, seafood will become rubbery or dry or even tough. Seafood is at its best when cooked quickly. There are exceptions, of course; as when we make crabmeat, scallop and shrimp quiche or the rich tomato-laced Italian stew, cioppino or fish curry or Louisiana gumbo.
Tip #3. Be creative. Go beyond macaroni and tuna salad. Mix flavors and textures using pasta and rice with seafood. Cook spinach bow tie pasta with mushrooms, peas, canned tuna or salmon and cream for a change.
Tip #4. Use a combination of seasonings you would ordinarily use to rub on chicken or meat to spice up your fish steaks or fillets. Cook in a hot oiled skillet, like cast iron, for 3-5 minutes on each side depending on the thickness of each steak or fillet.
Tip #5. Combine 1/2 cup Panko flakes with 1 cup yellow cornmeal and Cajun seasonings for extra crispy and light fried fish fillets.
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