Sauce And also other Spices To Flavore Up Your Seafood
The allure of exotic spices launched Columbus on his journey of discovery. Nowadays, property chefs can explore new taste sensations by utilizing spices as well as other flavorful ingredients to add a brand new world of flavor to fresh fish and seafood.
""There's absolutely nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without having sacrificing taste,"" said Red Lobster Executive Chef Michael LaDuke, who delivers the following easy tips for enhancing the natural flavor of fresh fish and seafood:
World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia having a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To create a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.
If you prefer a delicately flavorful fish including halibut, complement its medium-to-firm texture with bold spice blends including curry or chili.
Wholesome Oils: The key to making flavorful oils for a basically elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to producing tea. This enables you to adjust the intensity of the flavor. Right after heating the olive oil, strain the mixture and remove the herbs and spices. For a special touch, location the olive oil on your table surrounded by sprigs of the fresh herbs and spices.
Be adventurous! Add a number of flavorful herbs and spices to your oil mixture, for example exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you will also appreciate the heart-health rewards of crucial omega-3 fatty acids found in this delicious fish.
Cooking With Wine: Wine just isn't only great for drinking, it is also excellent for cooking. Pour white wine, like a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light enough to bring out the crisp citrus taste of this well-liked wine. But bear in mind, your sauce will be only as very good as the wine you choose, so constantly cook having a wine you enjoy drinking.
Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it really is very best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.
For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to make use of. Citrus juices mixed with melted butter also make fantastic dipping sauces for succulent lobster and shrimp.
Studies show eating fish wealthy in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, a minimum of twice a week is good for the heart. Employing an array of herbs and spices offers endless opportunities to bring out the very best in all varieties of fresh fish and seafood.
Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that incorporate shrimp, crab and scallops, too as the company's signature, live Maine lobster.
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