Baked Grouper with Basil-Parmesan Butter

July 3, 2012 | Joyce Taylor

another fresh seafood idea This grouper recipe is very easy to prepare and will go great with a side of fresh summer veggies. 1 large grouper fillet, about 2 to 2 ½ pounds 4 tablespoons…

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Where There’s Smoke, There’s Grilled Seafood

June 26, 2012 | Joyce Taylor

methods of preparation In ancient times, men and women cooked over an open fire as an alternative to eating raw food. Today, with all our advances and conveniences, we still love to cook outdoors over…

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Transporting and Dressing Live Crabs

June 12, 2012 | Joyce Taylor

Live shellfish can be successfully transported, but great care must be taken to ensure food safety.

Cleaning Soft-Shell Crabs

May 15, 2012 | Joyce Taylor

The thought of cleaning soft-shell crabs can be intimidating however, after a few steps explained below, you will quickly have them ready for the frying pan.

Seafood: Judging Doneness

March 26, 2012 | Joyce Taylor

tips from the kitchen The two biggest problems in seafood cooking are lack of freshness and overcooking. Fish and shellfish cook quickly, and it’s easy to overcook them. Fish is perfectly cooked just at the…

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