North Carolina Sea Grant

August 14, 2009 | Joyce Taylor

another fresh seafood idea

Cooking seafood can be easy and simple. The two biggest obstacles are lack of freshness and overcooking. Always go to the market to buy fresh fish, not a particular species.

In this basic recipe we’re using a seasonal fish, red drum. (If you can’t get red drum, you can substitute a fish with similar texture and mild flavor, such as snapper or flounder.)

Smoked paprika, or Pimentón, has become increasingly popular as a seasoning in dishes such as vegetables, casseroles, beans, beef, eggs, chicken, fish and shellfish. It adds a smoky flavor without the heat. Use as little or as much as you like. It is available in the spice aisle of most supermarkets and in specialty stores.

In small bowl, combine margarine, lemon juice, salt, pepper, Pimentón, onion and garlic.

Place fish in baking dish. Brush with margarine mixture.

Bake at 450 F until done, about 8 to 10 minutes. (To determine cooking time, measure fish at thickest point. Bake 10 minutes per inch.)

Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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