Food Info - Fish/Seafood: Roasting Fish
Source of Recipe
internet
Try to pick large, thicker pieces of seafood rather than thin fillets, which can dry out. You want to choose firmer varieties of fish that have some natural oil, which will act as a natural baster. many roasted seafood recipes leave the skin on the fish, which provides protection from the oven's dry, high heat and keeps the fish's flesh moist. Almost all the recipes for roasting fish start with a high temp to sear the exterior of seafood and seal in the juices. Other varieties of seafood that take well to roasting include cod, monkfish, halibut, red snapper, shad, mahi-mahi, hake, pike, pompano, grouper, striped bass, catfish, haddock, tuna, squid and lobster.
Servings: for whole bone in fish, figure about 3/4 to 1 lb per person. for fillets, about 6-8 oz per person. For shrimp, about 1/4-1/2 lb per person, depending on size of shrimp. For clams or mussels, about 1/2-1 lb, or 9-12 clams per person, depending on size.
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