North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

September 25, 2017 | Vanda Lewis

another fresh seafood idea

Always have the oil or butter heated before you cook seafood. If you don’t, the food will become soggy when you place it in the cooking liquid. Sauté fish, clams, soft-shell crabs and oysters at 375 F. Sauté shrimp and scallops at 350 F.

Lightly salt and pepper fish. Dredge lightly in flour.

Heat oil in large skillet. Add 3 tablespoons margarine and heat. Sauté fish until golden brown on one side, about 5 to 6 minutes. Turn and repeat on other side. Transfer to warm platter.

In same pan, melt 1 tablespoon margarine over high heat. Add mushrooms and sauté until liquid is gone and mushrooms are browned. Arrange over fillets and sprinkle with lime juice and parsley. Serves 6.

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

Contributed by Joyce Taylor

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