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Seafood




Source of Recipe


Unknown


List of Ingredients




Seafood

Recipe





Use fresh when possible, but "fresh-frozen" is just as good and
sometimes better than fresh!

Fish is done when the flesh turns opaque (this includes shellfish).
This is a better indicator than the old test of flakiness. Place a
sharp knife between the meat sections
and check.

When grilling shrimp use the jumbo variety. You are less likely to
overcook.

Don't use foil to cook your fish. You need to get that flame broiled
taste. There are a couple exceptions….sole, dory and flounder are
very thin fillets and will need some foil.