Delish! Lots of us enjoy fish when we go out to eat, but are nervous about preparing our finned friends at home. Will I overcook it? How do I season it? What about bones? These are all questions that enter your mind if you’ve never cooked fish before. Often, people will avoid cooking seafood at home all together, missing out on countless healthy and delicious culinary treats you can experience with all our lakes, rivers and oceans have to offer.
Want to give fish a chance? Take a look at the list below featuring some of the many books we have dedicated to things that swim. To whet your appetite, here’s a recipe from Health Magazine that you could try tonight! Enjoy!
Crisp Sesame Fish Fillets
Makes 4 servings
6 thin fish fillets (1 ½ lbs), such as flounder
Salt and black pepper
¾ cup sesame seeds
2 T dark sesame oil, divided
2 T vegetable oil, divided
2 T torn fresh mint
2 limes, quartered (for serving)
Preheat oven to 200 degrees. Sprinkle the fillets with salt and pepper. Put the sesame seeds on a plate and dredge the fillets on both sides, pressing the seeds gently into the fish. Heat 2 tsp each sesame and vegetable oils in a large nonstick skillet over medium-high heat and add two fillets. Adjust the heat so the fish sizzles but doesn’t burn. Cook until seeds on the bottom are toasted and top begins to turn opaque (2-3 minutes). Then carefully turn the fillets to cook on the other side (1-2 minutes). Transfer to an ovenproof plate and keep warm in the oven. Repeat with remaining fillets. To serve, garnish with mint; serve with lime wedges.
(From Health, March 2013)
More than 200 simple and authentic Italian recipes for fish and seafood dishes from the Silver Spoon kitchen.
Fish Indian Style (2010)
Packed with exotic but simple recipes from one of the most exciting Indian chefs working today, this book also features stunning food photography.
Fish without A Doubt (2008)
Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.
Rick Stein's Complete Seafood (2004)
This book offers an almost limitless repertoire, with detailed instructions and extensive charts. Hundreds of photographs and illustrations show how to scale and gut fish for the grill, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs, and clean and stuff squid, along with other essential techniques.