Fish On

Fish On

4.11 - 1251 ratings - Source

In this mouth-watering collection of seafood recipes, simplicity and great taste are key. For every home cook who has ever been intimidated by seafood, Fish On is a call to foster one's own tastes and opinions. The book focuses exclusively on preparing and cooking the most commonly harvested seafood found on the Pacific West Coast. Try your hand at dishes with salmon, halibut, snapper (rockfish), cod, prawns, mussels, clams, oysters, Dungeness crab, and scallops. Learn the different cooking methods (poaching, roasting, grilling, planking), and how they work for seafood. A reminder that qgoodq and qcomplicatedq aren't synonyms, this is the go-to place for tasty recipes using seafood. Sidebars are included throughout the book with interesting facts on the science of cooking, and the nutritional information is included with each recipe for easy reference. Try recipes such as Tequila Lime Grilled Halibut, Thai Curried Mussels, or Drunken Prawns en Flambe. Impress friends and family by serving Tandoori Salmon with Mango Chutney, or Crab Bisque. With accessible and easy-to-make recipes, Fish On is a selection of Pacific Northwest favourites sure to satisfy the seafood lover's appetite.Seafood Stuffing 2 tbsp (30 mL) butter 3a„4 cup (180 mL) uncooked long-grain rice 2 garlic cloves, minced 1a„4 cup (60 mL) dry sherry ... chopped 1 cup (125 mL) cooked crabmeat, chopped 1a„2 tsp (2.5 mL) salt freshly ground pepper, to taste Salmon 1 whole 6- to ... Wine Suggestion: White Burgundy Roasted Salmon with Seafood Stuffing Placing a perfectly roasted salmon in the middle of ... Reduce heat to low and cook, uncovered, until all the liquid is fully absorbed, about 5 minutes.

Title:Fish On
Author:Ingrid Baier
Publisher:TouchWood Editions - 2010


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