Broiled Red Snapper Fish Recipes - Take Some Time To Learn

At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike steaks and burgers, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.


Use sharp knives when cleaning, deboning, and skinning your fish. Avoid serrated blades also. Dull edges, as well as serrated ones, have a tendency to tear through the meat of the fish, rather than slice it. If you are skinning an uncooked fish and the skin is slippery, just sprinkle a little coarse salt on your fingers and on the cutting surface itself to prevent the fish from slipping and sliding.


Are you looking for a complete fish cooking book with recipes for fish, salmon, seafood, and many others?

Click Here to learn how to cook fish, salmon & seafood with ease!

Make sure you check out the link above for healthy and easy ways to prepare and cook fish and salmon dishes and appetizers that your guests will love this year.

Poached Fish

3 cups water
1 cup white wine
1 celery rib, chopped
1 carrot, peeled, and chopped
1 tablespoon chopped fresh parsley
1 bay leaf
6 peppercorns
1 teaspoon salt
3/4 pound trout filet
1 lemon, sliced

Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part.

Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half.

Serve fish with reduced poaching liquid and sliced lemon.

Here are some cooking and buying tips to get you started:

* Increase cooking time when cooking fish that is frozen.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.