Gordon Ramsay's Top 5 Fish Recipes



5 Ways to Cook Seafood

Ritzy Halibut
Mark Ferr
Seafood is high in protein, low in fat and studies have shown that, despite mercury concerns, consuming it is a heart-healthy choice for most people—making it a smart option for a main dish protein. Most fish and shellfish taste best when prepared and consumed the day it is bought, but once you've got it in the kitchen, there are tons of different cooking methods to choose from, including grilled, steamed or poached. To see what's good—and sustainable—in your area, visit . Then, try one of these satisfying, savory ways to prepare your catch.


1. Grilled

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Put a spin on summertime grilling by swapping out burgers for seafood. It's easy to cook as long as you know a few rules: Oil the grill rack well beforehand to prevent sticking, keep the flame a mid-distance, at least, from the fish or you'll wind up with a bone-dry entrée, and avoid using a fork to turn the meat—it can cause fillets to break apart and lose moisture. Serve with lemon wedges to enhance the taste.

Grilled Cod with Caponata

Baja Fish Tacos(shown above)

Grilled Snapper with Mango Salsa

Seafood Kabobs with Bean and Tomato Salad
Grilled Swordfish with Red Pepper–Mustard Sauce

Photographed for Woman's Day by Quentin Bacon


2. Sautéed/Fried

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A quick sauté in the pan brings out a lot of flavor in a flash, without masking seafood's natural tastiness. You can keep seafood light and flaky by tossing it with a little olive oil and seasonings, or coat it in a bread-crumb crust and panfry for a perfectly browned piece of protein that's crispy on the outside and tender inside.

New Orleans Shrimp 'n' Grits

Thai Fish Cakes(shown above)

Panfried Trout

Cod with Oranges
Sweet and Spicy Salmon Burgers

Photographed for Woman's Day by Mark Thomas


3. Broiled

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Broiling is a great method when you're short on time since it involves cooking the meat under high, direct heat. Preheat the oven as you prep and prepare a quick marinade—it will infuse the seafood with flavor and keep it moist. When broiling, opt for thick cuts of fish as well as those with a higher fat content to prevent dryness.

Asian Tilapia Salad(shown above)

Broiled Catfish with Grape Sauce

Moroccan Fish

Glazed Salmon on Greens and Orange Salad
Red Snapper Veracruz

Photographed for Woman's Day by Iain Bagwell


4. Poached

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Poaching seafood can be tricky—you need to keep the liquid at a gentle simmer and the cooking time rather exact, otherwise you'll have a tough piece of fish on your hands. But when the liquid is the right temperature and well seasoned, the result is one flavor-packed dish. You can poach with water, wine or broth (low-sodium is best), making it an ideal method for chefs who want to steer clear of cooking with extra fat.

Poached Salmon with Dill-Horseradish Sauce

Italian Fillet Skillet

Tuscan Bass with Squash and Beans(shown above)

Chipotle Shrimp Cocktail Bites
Salmon and Vegetables with Coconut Sauce

Photographed for Woman's Day by John Uher


5. Baked

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Baking seafood is one of the simplest ways to prepare it and is nearly foolproof—as long as you have a kitchen thermometer at the ready to avoid overcooking. To keep your food in top form, use thin to medium cuts of fish, and wash and pat them dry before baking. Spread them with a light layer of olive oil or butter to seal in moisture.







Video: 7 Recipes For Seafood Lovers

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Date: 05.12.2018, 11:08 / Views: 85383