Seafood: Amount to Buy and Serve

March 12, 2012 | Joyce Taylor

tips From the kitchen Our fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. I’ve watched countless people in the seafood market look at…

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Beer Batter Fried Oysters

February 28, 2012 | Joyce Taylor

another fresh seafood idea The keys to good frying are proper temperature and fast cooking. The ideal temperature for frying fish is 375 F. With cooler oil, the food absorbs too much fat and the…

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Broiled Snapper with Hollandaise Sauce

February 14, 2012 | Joyce Taylor

another fresh seafood idea Broiling is a simple, quick way to bring out the true flavor and texture of fresh fish. It’s so easy to brush a fillet with melted margarine or butter, sprinkle it…

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Poached Snapper with Dill Butter

January 31, 2012 | Joyce Taylor

another fresh seafood idea Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this…

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Milk-Poached Flounder with Mornay Sauce

January 20, 2012 | Joyce Taylor

another fresh seafood idea If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful. 4 small flounder fillets 3 cups milk 1 1/2 cups water 1…

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