How Long Should I Cook Fish and How Do I Know When It’s Done?

November 28, 2009 | Joyce Taylor

methods of preparation When cooking fillets, steaks or gutted whole fish, measure the fish at its thickest point. Cook 10 minutes per inch based on the thickest point. Adjust cooking time accordingly if fish is…

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Sautéed Sea Bass with Lemon-Tarragon Sauce

November 8, 2009 | Joyce Taylor

another fresh seafood idea A number of saltwater fish are called sea bass, but not all of them are members of the bass family. For example, white bass is actually in the drum family. The…

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Butter or Sauce Up Your Seafood

November 8, 2009 | Joyce Taylor

methods of preparation An easy way to enhance simply prepared seafood is to use a sauce or butter. Delicious fish can be made even better by adding a basic, simple-to-prepare dressing. Butters and sauces add…

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Broiled Mahi-Mahi with Green Onion Butter

October 16, 2009 | Joyce Taylor

another fresh seafood idea Mahi-Mahi, or dolphinfish, is not related to the familiar marine mammal called dolphin. When purchasing mahi-mahi, you’ll probably buy fillets or steaks. They should be translucent with a slightly pink to…

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Marinated Charcoal Grilled Shrimp

August 26, 2009 | Joyce Taylor

another fresh seafood idea We’re at the height of the outdoor cooking season, so let’s grill a shrimp dinner! Be sure you buy fresh shrimp—from North Carolina. Local, not imported. Fresh shrimp should smell like…

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