North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

November 17, 2014 | Vanda Lewis

another fresh seafood idea

Fish and shellfish can be cooked over water or other liquid enhanced with flavorings such as wine and herbs, which impart a subtle taste. Seasoning the seafood itself produces a more distinct flavor. Steamed seafood needs little or no fat for cooking.

Cut fillets into serving-size pieces. Place on rack, drizzle with sherry and salt lightly. Place on rack over boiling water. Cover and steam until done, about 8 to 10 minutes. Remove fish to warm platter. Serves 4 to 6.

While fish is cooking, heat oil in small skillet. Add onion and ginger and stir-fry until tender, about 2 minutes. Add soy sauce and pepper. Mix well. Remove from heat. Pour over hot fish.

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

Contributed by Joyce Taylor

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