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Seeing how it's barbecue season, here are some tips to help you with
your meals:
- When selecting a fish to grill, firm fleshed fish tend to grill better;
a few examples are halibut, tuna, salmon, steelhead, shark, marlin,
swordfish, and lingcod.
- When filleting these fish, be sure to keep the skin on, as this will
help keep the fish from breaking up and flaking while cooking.
- Cook with skin side down and don't flip it over, as this will maintain
a better looking fillet.
- If you have children or guests who are not fond of fish, as you are
cooking their fillets, add a bit of liquid honey and a sprinkle of brown
sugar and coarse black pepper on it. For some reason, when we are young
we are programmed that anything sweet is 'good'.
Until next time, good fishing, and good cooking. Try to have fun
when you're cooking, it makes a world of difference.
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